Grilled minced meat rolls made from beef and lamb
When I arrived at the market, I had other plans, but I stumbled upon a lamb leg that completely changed my direction. I quickly set aside my pizza ideas and switched to meat for mici. I didn't buy pre-ground meat; I wanted to know exactly what I was putting in the mix. Once you've made mici at home from good meat, the difference is truly felt. It's not a quick process, but it's not complicated either.
Quick Info
Total time: 24 hours (includes chilling time)
Servings: 6-8 (about 18-20 mici, depending on size)
Difficulty: medium
Ingredients
800 g beef (preferably ribs or ribeye, with a bit of fat)
400 g lamb, including fat
5-6 garlic cloves
1 teaspoon baking soda (quenched with a little lemon juice)
1 teaspoon dried thyme
3 teaspoons salt
½ teaspoon ground black pepper
300-350 ml bone broth (from beef shank or neck)
(optional) ½ teaspoon cumin
(optional) a pinch of allspice or ground coriander
Preparation Method
1. Start with the bone broth – it needs to be ready when you start with the meat. Boil a beef shank or neck for two hours on low heat. The broth should be clear and not too salty. Once it cools, it will be slightly gelatinous.
2. Cut the beef and lamb into cubes that fit into the meat grinder. Use the coarse plate. If you grind the meat through a fine plate, the mici will be too fine and won't have the right texture.
3. Crush the garlic with a pinch of salt. Turn it into a paste with a teaspoon of oil – it incorporates better.
4. In a large bowl, mix the ground meat, garlic, salt, thyme, pepper, and any other spices you choose. Don't add the baking soda yet.
5. Start pouring in the cold bone broth, little by little. Mix and knead vigorously with your hand after each addition. Stop when you have a sticky paste, not liquid. Depending on the type of meat, you will use between 300 and 350 ml. The correct texture matters: if you lift a piece between your fingers, it should stretch slightly, not drip.
6. Cover the bowl with plastic wrap and refrigerate for at least 12 hours, ideally overnight.
7. The next day, run the meat through the grinder again, using the coarse plate. Knead for another 3-4 minutes.
8. Now add the baking soda quenched in lemon juice. Mix for another 2-3 minutes to distribute it evenly.
9. Form the mici with wet hands. You can make them 2 cm thick and 8-10 cm long. Place them on a tray or platter. Put them back in the fridge for 2-3 hours.
10. Preheat the grill very well. If you have lamb fat, grease the grill with a piece. Place the mici over direct heat, not on low coals. Turn them frequently so they don't burn on one side and remain raw in the middle. They are done when they form a crust but still 'bounce' when touched – don't dry them out.
Why I make this recipe often
Homemade mici are tastier and juicier than store-bought ones. I know exactly what I put in the mix. They are good for grilling but also for a grill pan if you don't have a yard. They can be made in advance, and the mixture keeps well in the fridge. If I organize myself in advance, it's not a hassle.
Tips
Don't use lean meat; the mici will turn out dry. Lamb or beef fat is important for juiciness.
Kneading is essential. The meat should become almost elastic and bind together.
The baking soda is added only after the meat has chilled; otherwise, it loses its effect.
If you add too much bone broth, the mici may fall apart on the grill.
Substitutions
Lamb can be replaced with mutton or, if necessary, only fatty beef. I don't recommend using only lean meat.
If you can't find cumin, you can skip it – it's not mandatory, but it adds an interesting flavor.
Bone broth can also be made from beef tails or necks.
Variations
You can add a little ground coriander or allspice for a different flavor profile.
Some also add a dash of sweet or hot paprika, but I prefer the classic recipe.
You can also make smaller mici for kids or for mixed platters.
Serving Ideas
Mici are best fresh off the grill, with classic mustard and bread.
A hot pepper or some pickles, especially cabbage, goes well on the side.
For larger meals, you can serve them on warmed platters so they don't cool down quickly.
Frequently Asked Questions
1. Can I use pork for mici?
You can, but it's not the traditional recipe. However, if you use only pork, the mici will be fattier and have a different taste.
2. What do I do if I don't have a grill?
Mici can also be made in a grill pan or in the oven on the grill setting. They won't have the smoky aroma, but the texture remains good.
3. Can I freeze the mici mixture?
Yes, the kneaded mixture can be frozen (without baking soda). When you want to use it, thaw it slowly in the fridge, then add the baking soda.
4. Why does the meat need to chill?
The texture becomes firmer, the flavors mix better, and the mici won't fall apart while cooking.
5. What kind of grill do you recommend?
An ideal grill is charcoal. If you live in an apartment, an electric or gas one works too, but if you have the option, use charcoal.
Nutritional Values
One serving (about 3 mici / 120 g) has around 320 kcal.
Protein: 23 g
Fat: 25 g
Carbohydrates: under 2 g (only from garlic)
Mici are hearty and have enough fat, so they are not diet-friendly, but they also don't contain hidden ingredients or additives.
Storage and Reheating
The raw mixture lasts in the fridge for 2 days, well covered. Cooked mici can be kept in the fridge for another day. Reheat them in a pan over low heat, covered, with a little water, so they don't dry out. I don't recommend microwaving – they become tough.
This is how I've been making mici from beef and lamb for a few years. The process requires patience, but the result is always consistent and tasty.
1. Beef and lamb are minced using a coarse sieve. The first time I made sausages at home, using the recipe from Carul cu bere, I used a fine sieve and they seemed a bit too fine to me. 2. Then, mix the meat with crushed garlic (I prepare it with a little oil until it becomes a paste), thyme, and pepper. Optionally, ground allspice, coriander, or cumin can be added to taste. 3. To obtain bone broth, I boiled a beef knuckle for 2 hours. The cooled liquid is gelatinous and adheres well to the meat mixture. Consequently, we add a little bone broth to the meat and knead until we obtain a sticky mixture. We knead well and responsibly. 4. Cover the bowl with plastic wrap and refrigerate until the next day. 5. Pass the meat mixture again through the meat grinder and add the baking soda. 6. Form the sausages by hand and place them on a platter, which we refrigerate for 2-3 hours. 7. Heat the grill (for those who live in an apartment, for those who have a grill in the yard, prepare the grill with charcoal), grease it with a little sheep fat, and arrange the sausages in a line. The fire should be quite high so that the sausages are well cooked on the outside and juicy on the inside. Turn them on each side and serve hot with mustard. I found the spice Kimyon at the Arab stores; I found it very aromatic and suitable for sausages.
Ingredients: 800 grams of beef, 400 grams of lamb (fat would be better), 5-6 cloves of garlic, 1 teaspoon of baking soda dissolved in lemon juice, 1 teaspoon of dried thyme, 3 teaspoons of salt, 1/2 teaspoon of black pepper, bone broth.
