Romanian Spiced Ground Meat Rolls (Printer-friendly)

Tender, juicy spiced meat rolls grilled crisp outside, flavorful inside, iconic Romanian street flavor.

# What You Need:

→ Meats

01 - 1.1 lb ground beef (80/20 lean-to-fat ratio)
02 - 0.66 lb ground pork
03 - 0.44 lb ground lamb (optional)

→ Aromatics & Spices

04 - 5 cloves garlic, finely minced
05 - 1 1/2 tsp smoked paprika
06 - 1 1/2 tsp ground black pepper
07 - 1 1/2 tsp ground coriander
08 - 1 1/2 tsp ground cumin
09 - 1 tsp dried thyme
10 - 1 tsp baking soda
11 - 2 tsp salt

→ Liquids

12 - 6.8 fl oz cold beef stock or sparkling water

→ Optional

13 - 1 tbsp vegetable oil (for shaping and grilling)

# Steps:

01 - In a large bowl, thoroughly mix ground beef, ground pork, and ground lamb if using.
02 - Incorporate minced garlic, smoked paprika, black pepper, coriander, cumin, thyme, baking soda, and salt; blend evenly.
03 - Gradually add the cold beef stock or sparkling water while kneading continuously for 5 minutes until mixture becomes sticky and well combined.
04 - Cover and refrigerate the mixture for a minimum of 2 hours, preferably overnight, to enhance flavor development.
05 - With lightly oiled hands, form the mixture into finger-sized cylinders approximately 3-4 inches long and 0.75 inches thick.
06 - Heat a grill or grill pan to medium-high; lightly oil the grates to prevent sticking.
07 - Cook the mici for 3 to 4 minutes per side, turning to evenly brown all sides until fully cooked and crisp on the outside.
08 - Present hot, traditionally accompanied by mustard and fresh bread.

# Top Tips:

01 -
  • They're genuinely simple to make once you understand the technique, yet taste like you've been grilling for decades.
  • Unlike store-bought versions, homemade mici stay juicy and full of character because you control every spice and the meat quality.
  • They're naturally gluten-free and pack serious flavor in something you can eat with your hands, no fuss required.
02 -
  • The baking soda seems small, but it's doing serious work—it keeps the mici tender and helps them brown, so don't leave it out thinking it doesn't matter.
  • Cold liquid is non-negotiable; warm or room-temperature stock will make the mixture too soft to shape, and you'll end up frustrated.
  • Once you shape them, grill as soon as possible after they've chilled, or cover and keep them cold until you're ready—warm, shaped mici will fall apart.
03 -
  • If you don't have access to lamb, skip it entirely rather than substituting—the 80/20 beef and pork ratio is perfect on its own.
  • Wet your hands more than you think you need to when shaping; it prevents sticking and makes the job much faster and less frustrating.
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