Mici (Romanian Grilled Minced Meat Rolls)

About This Recipe

Mici (plural of 'mic', meaning 'small') are the undisputed king of Romanian street food and backyard grilling. These plump, sausage-shaped rolls are made from a blend of beef and pork seasoned with garlic, thyme, and baking soda — the latter giving them their characteristic tender, springy texture. They are always grilled over charcoal or wood fire for the smoky char that defines their flavor. Traditionally served with mustard and fresh bread, mici are the centerpiece of Romanian summer gatherings. The recipe is fiercely guarded by families, with each household claiming the best version.

Ingredients

Serves 6

• 500 gground beef (80% lean)
• 500 gground pork
• 6 clovesgarlic, minced to a paste
• 1 tspbaking soda
• 100 mlbeef stock or sparkling water, cold
• 1 tspdried thyme
• 1 tspdried savory (cimbru)
• 1 tspcaraway seeds, lightly crushed
• 1 tspblack pepper, freshly ground
• 1.5 tspsalt
• 1 tspsweet paprika
• 2 tbspsunflower oil (for shaping)
• mustardRomanian or Dijon mustard, for serving
• freshbread rolls, for serving

Instructions

1. 1

   Mix the meat

   Combine ground beef and pork in a large bowl. Add garlic paste, thyme, savory, caraway, black pepper, salt, and paprika. Mix vigorously with your hands for at least 5 minutes until the mixture becomes sticky and homogeneous.

2. 2

   Add baking soda and stock

   Dissolve the baking soda in the cold beef stock. Pour over the meat mixture and continue mixing for another 3 minutes until fully incorporated. The mixture should feel slightly springy.

3. 3

   Rest the mixture

   Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This rest is essential for the flavors to meld and for the baking soda to tenderize the meat.

4. 4

   Shape the mici

   With lightly oiled hands, take about 60g of the meat mixture and roll it into a cylinder about 8–10 cm long and 3 cm wide. The shape should be compact and uniform. Place on an oiled tray.

5. 5

   Grill

   Heat a charcoal grill or cast-iron grill pan to very high heat. Brush the grates with oil. Grill the mici for 3–4 minutes per side, turning 3–4 times, until deeply charred on the outside and cooked through with a slight pink center. They should sizzle dramatically when placed on the grill.

6. 6

   Serve immediately

   Serve hot off the grill with plenty of Romanian mustard and fresh bread. The mici should be eaten immediately while still piping hot and juicy.

Variations

• •

  Some recipes add a small amount of lamb mince for extra richness.

• •

  Add a pinch of allspice or coriander for a more complex flavor.

• •

  Shape into patties for a mici-burger version.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Raw shaped mici can be stored on a tray in the fridge for 24 hours before grilling. Cooked mici reheat well in a pan with a splash of water.

Frequently Asked Questions