Instructions are for 4 servings. Please modify as needed.
Combine the ground beef, salt, black pepper, paprika, garlic powder, and baking soda in a large bowl. Add the sparkling water and knead for 2–3 minutes, until the mixture is smooth, cohesive, and slightly sticky.
In a small bowl, combine the softened cream cheese and shredded provolone.
Divide the meat mixture into 2 equal portions per serving and flatten each into a thin round.
Divide the cheese filling between half of the meat rounds, keeping it away from the edges. Top with the remaining meat rounds and firmly pinch the edges together to seal. Gently shape into even patties, keeping the filling centered. Make sure the edges are completely sealed to prevent the cheese from leaking.
Preheat the air fryer to 375°F (190°C) and lightly grease the basket.
Arrange the patties in a single layer without overcrowding. Air-fry for 15–17 minutes, carefully turning after about 8 minutes, until the internal temperature reaches 160°F (71°C). For extra browning, increase the temperature to 400°F (200°C) for the final 1–2 minutes.
Meanwhile, combine the cabbage, olive oil, cider vinegar, salt, black pepper, and parsley. Toss just before serving to keep the cabbage crisp.
Let the pljeskavica rest for 3–5 minutes after cooking to allow the juices and melted cheese to settle.
Serve with the cabbage salad and ajvar on the side.
Can I cook stuffed pljeskavica without an air fryer?
Yes. Cook the patties in a lightly greased skillet or grill pan over medium heat, turning carefully, until browned on both sides and the internal temperature reaches 160°F (71°C). Avoid very high heat, as the outside can brown before the thick stuffed center is cooked through.
What cheese can I use for stuffed pljeskavica?
Provolone melts well and gives the filling plenty of flavor, but mozzarella, Gouda, Monterey Jack, or another good melting cheese can be used instead.
What is ajvar?
Ajvar is a traditional Balkan spread made primarily from roasted red peppers. It can range from mild to spicy and is commonly served alongside grilled meats. Look for it in well-stocked supermarkets, European or Balkan grocery stores, or use a sugar-free roasted red pepper spread instead.
Can I prepare stuffed pljeskavica ahead of time?
Yes. Shape and stuff the patties, cover, and refrigerate them for up to a day before cooking. This also gives them time to firm up, which makes them easier to handle.
How should I store leftovers?
Store cooked pljeskavica in an airtight container in the refrigerator for up to 3–4 days. Keep the cabbage salad separate for the best texture. Reheat the patties gently in the air fryer, oven, or skillet.
For easier handling
If the stuffed patties feel very soft or difficult to handle, refrigerate them for 20–30 minutes before cooking. This helps them firm up and can reduce the risk of the filling leaking out during cooking.