Romanian juicy spiced rolls (Printable)

Juicy, spiced ground meat rolls grilled to a crisp golden exterior and tender inside.

# What You Need:

→ Meats

01 - 1.1 lb ground beef (80/20 lean-to-fat ratio)
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)

# Step-by-Step:

01 - In a large mixing bowl, thoroughly combine ground beef, pork, and lamb.
02 - Incorporate minced garlic, smoked paprika, black pepper, coriander, cumin, thyme, baking soda, and salt; mix until evenly distributed.
03 - Gradually add cold beef stock or sparkling water, kneading the mixture for 5 minutes until sticky and cohesive.
04 - Cover and refrigerate for a minimum of 2 hours, ideally overnight, to develop flavors.
05 - With lightly oiled hands, form the mixture into finger-sized cylinders approximately 3 to 4 inches long and ¾ inch thick.
06 - Preheat grill or grill pan to medium-high heat and lightly oil the grates.
07 - Cook mici for 3 to 4 minutes per side, turning to brown all sides until cooked through and crispy on the exterior.
08 - Serve hot, traditionally accompanied by mustard and fresh bread.

# Expert Suggestions:

01 -
  • They're gluten-free and naturally packed with protein, so you feel good eating something this delicious.
  • The spice blend is bold but never overwhelming—it builds on your palate in the best way.
  • Homemade mici actually outshine anything you'll find at a street vendor, and you can make a batch in under an hour.
02 -
  • Baking soda seems weird but it's what separates homemade mici from dense, gluey disappointment—don't skip it or substitute it.
  • Cold liquid matters because it helps the meat stay firm while you're kneading, which traps more moisture and creates a better texture when grilled.
  • The resting period isn't optional; it's when the magic happens and the flavors actually become a cohesive whole instead of separate ingredients.
03 -
  • If the mixture seems too warm to shape, it won't hold together properly on the grill; 15 minutes in the freezer works wonders.
  • A grill pan with deep ridges creates more surface area for crust, which is why cast iron is worth dragging out for these.
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