Mici (Romanian Grilled Garlic Meat Rolls)
In short: Garlicky skinless sausages of beef and pork, rested overnight and grilled until charred outside and juicy inside, the Romanian barbecue classic. It takes about 42 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 12 min
- Resting
- 12 h
- Total
- 42 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 360 kcal
Mici (also called mititei, which means little ones) are the smell of every Romanian summer weekend, sold at market stalls, beer gardens and picnics. The skinless sausages are made from beef and pork, plenty of garlic and a pinch of baking soda that keeps them springy. Time matters most: the mixture rests in the fridge overnight so the flavors settle in, then the rolls cook fast over a hot fire. Serve with sharp mustard, bread and cold beer.
Instructions
- Put both meats in a large bowl with the garlic, salt, baking soda, pepper, paprika, thyme, coriander and allspice. Knead with your hands for 2 minutes until the seasoning is evenly spread.
- Add the cold stock a few spoonfuls at a time, kneading after each addition. Keep going for 5 to 6 minutes, until the mixture turns sticky and pale and clings to your hand.
- Cover the bowl tightly and refrigerate for at least 12 hours and up to 24. The rest lets the garlic and spices spread through the meat and makes the mixture easier to shape.
- Heat a charcoal or gas grill to medium-high, or a cast-iron grill pan over medium-high heat. Brush the grate with oil. Wet your hands and divide the mixture into 24 portions of about 48 g (1.7 oz).
- Roll each portion into a thick cylinder about 10 cm (4 in) long and 2.5 cm (1 in) wide, pressing lightly so the surface is smooth. Keep your hands damp so the meat does not stick.
- Lay the mici on the grill and cook for 10 to 12 minutes, turning every 2 minutes, until deeply browned with charred spots. The center should reach 71°C (160°F) and the juices should run clear.
- Rest the mici for 2 minutes, then serve hot with mustard and bread. Many people eat them by hand, one bite of meat, one bite of bread.
Tips
- For a more rustic flavor, swap about a third of the pork for ground lamb. Keep the total fat near 20 percent so the mici stay juicy.
- No grill? Sear them in a heavy skillet over medium-high heat, turning often, or broil them on a rack set over a tray for about 12 minutes.
Questions and answers
Why do mici need to rest overnight?
The rest lets salt and garlic work into the meat and firms up the mixture so it holds its shape on the grill. Skipping it gives bland, crumbly mici.
Are mici the same as cevapi?
They are close cousins. Both are skinless grilled rolls of minced meat popular across the Balkans. Mici lean on garlic, thyme and paprika and are usually a beef and pork mix, while cevapi are often simpler in seasoning and may include lamb.
Can I freeze mici?
Yes. Shape them, freeze on a tray, then bag them for up to 3 months. Thaw overnight in the fridge before grilling so the centers cook through.
How long does it take to make Mici (Romanian Grilled Garlic Meat Rolls)?
About 42 min in total: 30 min of preparation and 12 min of cooking.
How many calories are in Mici (Romanian Grilled Garlic Meat Rolls)?
About 360 kcal per serving, with 29 g of protein, 2 g of carbohydrates and 26 g of fat. These values are estimates.
Nutrition per serving
| Calories | 360 kcal |
|---|---|
| Protein | 29 g |
| Carbohydrates | 2 g |
| Fat | 26 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 1350 mg |
Estimated values, calculated from the ingredients.
