Low Sodium Chevapchichi
Savor the bold flavors of the Balkans with this Low Sodium Chevapchichi recipe, a heart-smart twist on a traditional favorite! Made with a perfectly seasoned blend of ground beef and pork, this dish trades excessive salt for aromatic spices like smoked paprika, cumin, and a touch of cayenne for a gentle kick. Fresh parsley and a hint of lemon juice add brightness to every bite, while a brief chill in the fridge ensures the flavors meld beautifully. Shaped into succulent, sausage-like pieces and grilled to perfection, these juicy morsels are ideal for a wholesome dinner or weekend barbecue. Pair them with warm flatbreads, crunchy onions, and a low-sodium dipping sauce to complete this healthy, flavorful feast. Ready in just over 30 minutes, this low-sodium chevapchichi recipe is perfect for those looking to enjoy authentic tastes while keeping their sodium intake in check!
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Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 1 large Onion
- 3 cloves Garlic
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Cayenne pepper
- 0.5 teaspoon Ground cumin
- 2 tablespoons Fresh parsley
- 1 tablespoon Olive oil
- 1 tablespoon Lemon juice
Directions
Step 1
Finely chop the onion and garlic cloves. It's crucial to have very small pieces to ensure they blend well with the meat.
Step 2
In a large mixing bowl, combine the ground beef and ground pork. Add the chopped onion and garlic.
Step 3
Sprinkle in the smoked paprika, ground black pepper, cayenne pepper, and ground cumin over the meat mixture. Mix until the spices are evenly distributed.
Step 4
Finely chop the fresh parsley and add it to the mixture. Pour in the olive oil and lemon juice, then mix everything thoroughly using your hands. The texture should be uniform.
Step 5
Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes. This allows the flavors to meld together.
Step 6
Preheat your grill or a grill pan over medium-high heat.
Step 7
Take the meat mixture out of the fridge. Wet your hands slightly to prevent sticking, and begin forming small sausage shapes, about 4 inches long and 1 inch thick, typically 12-15 pieces.
Step 8
Place the chevapchichi on the hot grill. Cook for about 3-4 minutes on each side, turning occasionally, until they are browned and fully cooked through.
Step 9
Serve the chevapchichi warm with accompaniments like fresh flatbreads, sliced onions, and a low-sodium dipping sauce or salad.
Nutrition Facts
| Serving size | (1000.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2097.2 |
| Total Fat 155.7g | 0% |
| Saturated Fat 57.0g | 0% |
| Polyunsaturated Fat 1.4g | |
| Cholesterol 579.0mg | 0% |
| Sodium 503.7mg | 0% |
| Total Carbohydrate 27.1g | 0% |
| Dietary Fiber 4.7g | 0% |
| Total Sugars 10.3g | |
| Protein 152.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 205.4mg | 0% |
| Iron 12.9mg | 0% |
| Potassium 1738.9mg | 0% |
Source of Calories