Romanian Juicy Spiced Mici (Printable)

Tender, spiced ground meat rolls, grilled until crisp outside and juicy inside, classic Romanian street food.

# What You'll Need:

→ Meats

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

→ Aromatics & Spices

04 - 5 cloves garlic, finely minced
05 - 1 ½ tsp smoked paprika
06 - 1 ½ tsp ground black pepper
07 - 1 ½ tsp ground coriander
08 - 1 ½ tsp ground cumin
09 - 1 tsp dried thyme
10 - 1 tsp baking soda
11 - 2 tsp salt

→ Liquids

12 - ¾ cup cold beef stock or sparkling water

→ Optional

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

# Step-by-Step:

01 - In a large bowl, thoroughly mix ground beef, pork, and lamb until well blended.
02 - Incorporate garlic, paprika, black pepper, coriander, cumin, thyme, baking soda, and salt into the meat mixture, mixing evenly.
03 - Gradually add cold beef stock or sparkling water while kneading for five minutes until the mixture becomes sticky and homogeneous.
04 - Cover and refrigerate for a minimum of two hours, preferably overnight, to enhance flavor development.
05 - With lightly oiled hands, form the mixture into finger-sized cylinders approximately 3 to 4 inches long and ¾ inch thick.
06 - Preheat grill or grill pan to medium-high heat and lightly oil the grates to prevent sticking.
07 - Cook mici for 3 to 4 minutes per side, turning regularly until all sides are browned, the exterior is crisp, and the interior is cooked through.
08 - Present hot, traditionally accompanied by mustard and fresh bread.

# Expert Advice:

01 -
  • They're genuinely easier to make than they look, and the flavor payoff is enormous.
  • Once you nail the technique, you'll find yourself grilling these constantly because everyone wants seconds.
  • No special equipment needed—just your hands, a grill, and about 35 minutes from start to finish.
02 -
  • The baking soda is non-negotiable—I made a batch without it once and they were dense and rubbery; it makes the difference between good mici and ones you'll actually crave.
  • Cold liquid is crucial; warm stock will start cooking the meat before you even shape it, and you'll lose that tender texture.
  • Refrigeration isn't optional—it lets the spices marry and makes the mixture stable enough to hold its shape without falling apart on the grill.
03 -
  • Substitute some sparkling water for beef stock to add lightness and a subtle lift to the texture—this was a game-changer once I discovered it.
  • If your mixture seems too loose after kneading, refrigerate it for 30 minutes before shaping so it firms up.
  • Don't be afraid of the char—those dark, almost blackened edges are where the flavor lives.
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