Meatballs in Clotted Cream (Kajmak)

I usually prepare them for Ramadan iftars, large family gatherings or some other special occasions where traditional recipes are implied. I advise you not to run away from the greasy one when choosing the meat. Not too greasy, of course. Choose easily spreadable clotted cream (kaymak in Bosnia), preferably homemade. Serve with rice or grilled vegetables.

Ingredients for 4 people: 
850 - 900 grams of stuffed beef
1-2 heads of red onion (finely chopped)
3-4 garlic cloves (pressed)
One larger slice of dry bread dipped in milk. (Squeeze the milk before adding it to the mixture, only the bread goes into the meat. Soak the bread for at least half an hour before preparation.)
1 egg
Salt, pepper, olive oil, red paprika, grounded
200 - 250 gr. spreadable clotted cream
2 tablespoons butter
Flour

Procedure:
Add red and white onions, drained bread, egg, spices and a few tablespoons of olive oil to the stuffed meat. Join with your fingers and form balls with your palms.

You can put a few drops of oil on your palms so that the mass does not stick to your hands. Roll each ball in flour, then arrange on one plate.

Protect the plate with cling wrap and put the meatballs in the fridge for at least half an hour before frying. This will help the meat to shrink and not fall apart, and for all the flavors to blend nicely. Turn on the oven before frying.

Heat the oil and butter in a pan. Fry the meatballs in well-heated oil and butter until they turn brown on all sides. (Not longer than about 7 minutes). Arrange in a casserole bowl with a lid, then place in a preheated oven for about ten minutes. Then put the clotted cream over and return (covered) to the oven for another 4-5 minutes. Do not keep longer because the cream will completely decompose and instead of meatballs in cream you will get meatballs in oil! Best served warm.

Kolačići u kajmaku

Najčešće ih spremam za ramazanske iftare, velika porodična okupljanja ili neke druge posebne prigode u kojima se tradicionalni recepti podrazumjevaju. Savjetujem da prilikom odabira mesa ne bježite on odnog prošaranog, masnijeg. Ne previše masnog, dakako. Birajte mazivi kajmak, najbolje domaći. Služite uz rižu ili povrće sa grila. 
 
Za 4 osobe: 
 
850 – 900 grama faširane junetine
1-2 glavice crvenog luka (sitno sječeno)
3-4 čehnice bijelog luka (protisnuto) 
Jedna veća šnita suhog hljeba potopljenog u mlijeko. (iscijedite mlijeko prije dodavanja u smjesu, u meso ide samo hljeb. Hljeb potopite makar pola sata prije pripreme.)
1 jaje 
So, biber, maslinovo ulje, crvena aleva paprika 
200 – 250 gr. mazivog kajmaka 
2 kašike putera
Brašno 
 
Postupak:
U faširano meso dodajte luk, crveni i bijeli, ocijedjeni hljeb, jaje, začine i nekoliko kašika maslinovog ulja. Sjedinite prstima pa dlanovima oblikujte kuglice. Na dlanove mozete staviti nekoliko kapi ulja da se masa ne lijepi za ruke. Svaku kuglicu uvaljajte u brašno, pa redajte na jedan tanjir. Tanjir zaštite prozirnom folijom pa kolačiće odložite u frižider makar na pola sata prije prženja. Ovo će pomoći da se meso stisne i ne raspada, te da se svi okusi lijepo povežu. 
 
Prije prženja upalite rernu.
U tavi zagrijte ulje i puter. Na dobro zagrijanom ulju i puteru režite kolačiće dok ne porumene sa svih strana. (Ne duže od cc 7 min) Poredajte u vatrostalnu zdjelu s poklopcem, pa stavite u zagrijanu rernu na desetak minuta. Potom preko stavite kajmak i vratite (poklopljeno) u rernu još 4 – 5 minuta. Nemojte držati duže jer će se kajmak u potpunosti razgraditi i umjesto kolačića u kajmaku dobit ćete kolačiće u ulju. 

Najbolje služiti toplo.