Mici / Mititei (Romanian Grilled Minced Meat Rolls)

  • Preparation - 30 minutes
  • Resting in the fridge - 12-24 hours
  • Grilling - 10-15 minutes
  • Servings: 4
  • Country: Romania
Served Mici (meat rolls) on a plate with mustard, onion, and bread.

The secret to perfect Mici is not only the correct blend of spices and garlic but also the addition of baking soda, which reacts with the fat and acids in the meat, ensuring the rolls remain fluffy and soft even after grilling.

Mici are prepared without any casing (caseless), similar to Ćevapi. It is important to grill them at high heat to form a nice brown crust while keeping the interior juicy. They are served exclusively with mustard (muștar).

Ingredients

I. For the Mici

  • 1 kg Minced meat (mix of beef 50% and pork/lamb 50%)
  • 6 cloves Garlic, crushed
  • 100 ml Beef broth (or water)
  • 1 tsp Baking soda
  • 1 tsp Thyme (dried)
  • 1 tsp Sweet paprika
  • 0.5 tsp Anise or fennel (crushed, optional)
  • 1 to taste Salt and black pepper

II. For Serving

  • 1 to taste Mustard (Muștar)
  • 1 side Bread or fries

Instructions

Step 1: Preparing and Resting the Meat Mixture

In a large bowl, mix the minced meat with crushed garlic, spices, salt, black pepper, and baking soda.

Gradually pour in the beef broth. Knead the meat vigorously by hand for at least 10 minutes. A sticky, homogenous mixture that 'holds its shape' will form.

Cover the bowl and let it rest in the refrigerator for at least 12, ideally 24 hours. This allows the flavors to meld and the baking soda to 'do its job'.

Step 2: Shaping

Shape small cylinders (Mici) from the rested meat, about 6-8 cm long and 2-3 cm thick. You can moisten your hands with cold water to prevent sticking.

Step 3: Grilling

Preheat the grill to high heat. The Mici must go directly onto a hot grate/pan. Grill them directly over the coals so that a crust forms quickly on the surface.

Grill the rolls on all sides until they are evenly brown and cooked through, usually 3-5 minutes per side (10-15 minutes total).

Step 4: Serving

Serve the Mici immediately, hot off the grill. The traditional accompaniment is Dijon or whole-grain mustard, bread, and sliced onion.