Tender, juicy mici featuring spiced ground meats, grilled until crisp outside and soft inside, a Romanian classic.
# What You'll Need:
→ Meats
01 - 1.1 lb ground beef (80/20 lean-to-fat ratio preferred)
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 - ⅞ cup cold beef stock or sparkling water
→ Optional
13 - 1 tbsp vegetable oil (for shaping and grilling)
# Method Steps:
01 - In a large bowl, thoroughly mix ground beef, pork, and lamb if using.
02 - Incorporate garlic, paprika, black pepper, coriander, cumin, thyme, baking soda, and salt. Stir until evenly combined.
03 - Gradually add cold beef stock or sparkling water, kneading the mixture for five minutes until it becomes sticky and well blended.
04 - Cover and refrigerate for a minimum of two hours, preferably overnight, to develop flavors.
05 - With lightly oiled hands, form the mixture into small cylinders approximately 3 to 4 inches long and ¾ inch thick.
06 - Prepare a grill or grill pan over medium-high heat, lightly oiling the grates to prevent sticking.
07 - Cook the mici for three to four minutes per side, turning to evenly brown all surfaces until cooked through and crisped outside.
08 - Serve hot, traditionally accompanied by mustard and fresh bread.
