Romanian Mici Juicy Rolls (Printable)

Savory spiced meat rolls, grilled to perfection with a crisp exterior and juicy interior.

# What You'll 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 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)

# How to Make It:

01 - In a large bowl, thoroughly combine the ground beef, ground pork, and ground lamb (if using).
02 - Add minced garlic, smoked paprika, black pepper, coriander, cumin, thyme, baking soda, and salt to the meat mixture. Mix evenly until fully integrated.
03 - Slowly pour in the cold beef stock or sparkling water while kneading the mixture continuously for 5 minutes until the mixture becomes sticky and well blended.
04 - Cover and refrigerate the mixture for a minimum of 2 hours or preferably overnight to deepen the flavors.
05 - With lightly oiled hands, form the mixture into small cylindrical shapes approximately 3–4 inches long and ¾ inch thick.
06 - Heat a grill or grill pan to medium-high temperature and lightly oil the grates to prevent sticking.
07 - Cook the mici for 3 to 4 minutes on each side, turning frequently to achieve an even, crispy exterior and thorough internal cooking.
08 - Serve the mici hot, traditionally accompanied by mustard and fresh bread.

# Expert Advice:

01 -
  • They're naturally gluten-free and packed with protein, making them feel indulgent without the guilt.
  • Once you master the technique, you'll find yourself grilling these for friends who suddenly understand why street food in Eastern Europe tastes like home.
02 -
  • The baking soda is not optional—it's what transforms dense ground meat into something with actual texture and tenderness, and skipping it is how you end up with hockey pucks.
  • Cold liquid matters because it keeps the mixture from warming up while you're working it, which would make the fat start to melt and ruin the structure; use water straight from the fridge.
03 -
  • If your hands are getting too warm while shaping, dip them in cold water between cylinders—warm hands will start melting the fat and your rolls will fall apart.
  • Toast your cumin and coriander in a dry pan for thirty seconds before grinding (or use freshly ground) because the heat wakes up their oils and makes the whole mixture taste less like a seasoning packet and more like something deliberate.
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