Save My first encounter with mici happened on a warm summer evening at a street stall in Bucharest, where the smell of charred meat and paprika stopped me in my tracks. The vendor handed me one wrapped in paper, still crackling from the grill, and I bit into this impossibly juicy, spiced cylinder that felt nothing like a sausage I'd ever had. Years later, I finally learned the secret: it's the baking soda and cold stock that create that tender, almost bouncy texture that keeps everything moist through grilling. Now I make them constantly, and they've become my answer to feeding a crowd with something that tastes fancy but comes together in about an hour.
I made these for my roommate's birthday picnic without telling her what they were, just saying I'd brought something traditional from a recipe I'd been testing. She ate three in a row before asking what they were, and when I said ground meat rolls, she refused to believe me because she expected something drier, greasier—something worse. That's when I realized these weren't just good; they somehow exceeded every expectation people brought to them.
Ingredients
- Ground beef (500g): The backbone of mici—use an 80/20 ratio for enough fat to stay juicy but enough lean for structure.
- Ground pork (300g): Adds sweetness and helps bind everything together.
- Ground lamb (200g, optional): This is what makes them taste unmistakably Romanian; skip it if you can't find it, but your mici will taste different.
- Garlic (5 cloves, minced): Raw garlic stays sharp and bright even after grilling if you use enough.
- Smoked paprika (1½ tsp): The soul of the dish—buy good paprika or it'll taste like you're eating smoke.
- Black pepper, coriander, cumin (1½ tsp each): Together they create warmth without heat, almost like a hug in spice form.
- Dried thyme (1 tsp): Gives an herbal whisper that keeps things from tasting one-dimensional.
- Baking soda (1 tsp): This is the secret weapon that aerates the mixture and creates tenderness.
- Salt (2 tsp): Added early so it pulls moisture out and helps bind everything.
- Cold beef stock or sparkling water (200ml): Cold liquid is crucial—warm stock won't create the same tender texture.
Instructions
- Combine your meats:
- Dump all three ground meats into a large bowl and mix them with your hands until they're evenly blended. This should take about a minute, and you're just looking for uniform color.
- Add the aromatics and spices:
- Scatter the garlic, paprika, pepper, coriander, cumin, thyme, baking soda, and salt over the meat. Mix everything thoroughly, making sure no pockets of spice are hiding at the bottom.
- Knead in the cold stock:
- Pour the cold beef stock in slowly while kneading the mixture with your hands like you're making bread. This should take about 5 minutes and will feel sticky when it's right—that stickiness is what keeps them tender on the grill.
- Chill for at least 2 hours:
- Cover the bowl and refrigerate, preferably overnight. Cold meat is easier to shape and the flavors will meld into something deeper and more cohesive.
- Shape into cylinders:
- With lightly oiled hands, roll the mixture into finger-sized cylinders about 8-10 cm long and 2 cm thick. The oil keeps them from sticking, and slightly wet hands actually work better than dry ones.
- Prepare your grill:
- Heat a grill or grill pan to medium-high heat and lightly oil the grates. You want it hot enough that the meat sizzles immediately when it hits the surface.
- Grill until crisp:
- Place the mici on the grill and let them sit for 3-4 minutes without moving. Once they release, they'll turn easily and develop a dark, charred crust while staying pink inside.
- Serve hot:
- Transfer to a plate, let them rest for a minute, then serve with mustard and fresh bread while they're still crackling.
Save The moment that cemented these in my regular rotation was when a Romanian coworker tasted them at a potluck and went quiet for a second before nodding slowly and saying, 'These are good.' In Romanian culture, that's the highest compliment you can get, and I've been riding that high ever since.
Why Grilling Makes All the Difference
Mici can technically be cooked under a broiler or in a grill pan on the stovetop, and they'll still be edible. But grilling is where they transcend—the direct heat creates a caramelized crust while the inside stays impossibly tender, and there's something about the slight smokiness and char that makes them taste like an occasion. When I'm short on time and use the stovetop, they're still delicious, but my guests can always tell the difference.
Serving and Pairing
In Romania, mici are street food, but they're also elegant enough for dinner. Serve them hot with a smear of spicy mustard on thick slices of fresh bread, or on a platter with diced onion and pickles if you want something closer to how they're sold at stalls. The acidity cuts through the richness of the meat and keeps everything from feeling heavy.
Storage and Make-Ahead Tips
Shape them the night before and they'll actually be easier to handle when grilling. They freeze beautifully for up to a month—just let them thaw in the fridge before grilling, or grill them directly from frozen, adding a minute per side. I once made a batch on a Sunday and had grilled mici available for impromptu dinners all week, which felt like cheating in the best way.
- Freezing shaped mici is the most valuable shortcut I've discovered, turning these from a special occasion meal into an easy weeknight dinner.
- If you're grilling from frozen, they'll take about 5-6 minutes per side and the insides will still be tender.
- Store leftovers in an airtight container in the fridge for up to three days, though they're honestly best fresh.
Save These have become the recipe I recommend most to friends who want to cook something that tastes impressive but doesn't require fancy technique. There's something generous about feeding people mici—they're humble but delicious, fast but feel special.
Saffron Brook Recipe Q&As
- → What meats are used in mici?
Mici traditionally use a blend of ground beef, pork, and optionally lamb for a rich, balanced flavor.
- → How do you achieve the juicy texture?
Adding cold beef stock or sparkling water and kneading well creates a sticky mixture that results in juicy mici after grilling.
- → What spices give mici its unique taste?
Aromatic spices like garlic, smoked paprika, cumin, coriander, black pepper, and thyme provide the distinctive flavor.
- → How long should mici be refrigerated before cooking?
Refrigerate the shaped mixture for at least 2 hours, ideally overnight, to allow the flavors to meld thoroughly.
- → What’s the best method to cook mici?
Grilling over medium-high heat until browned on all sides ensures a crisp exterior and tender interior.
- → Can mici be prepared without lamb?
Yes, lamb is optional and can be omitted without sacrificing much of the traditional character.