Juicy spiced ground meat rolls (Print Version)

Tender, spiced ground meat rolls grilled crisp outside and juicy inside with aromatic herbs and spices.

# Components:

→ 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 - 0.85 cup cold beef stock or sparkling water

→ Optional

13 - 1 tbsp vegetable oil (for shaping and grilling)

# Directions:

01 - In a large mixing bowl, thoroughly combine ground beef, ground pork, and ground lamb if using.
02 - Add minced garlic, smoked paprika, black pepper, coriander, cumin, dried thyme, baking soda, and salt to the meat mixture. Stir until evenly incorporated.
03 - Slowly pour in cold beef stock or sparkling water while kneading the mixture for five minutes until it becomes sticky and cohesive.
04 - Cover the bowl and refrigerate for a minimum of two hours, preferably overnight, to develop flavors.
05 - With lightly oiled hands, form the mixture into small finger-sized cylinders approximately 3–4 inches long and ¾ inch thick.
06 - Heat grill or grill pan to medium-high and lightly oil the grates or surface to prevent sticking.
07 - Cook the mici for 3 to 4 minutes per side, turning to achieve an evenly browned, crisp exterior while ensuring they are cooked through.
08 - Serve hot, traditionally accompanied by mustard and fresh bread.

# Expert Advice:

01 -
  • They're grilled to crispy perfection on the outside but stay impossibly juicy inside, thanks to a kneading technique most people skip.
  • The spice blend tastes complex and layered without ever feeling heavy or overwhelming.
  • You can make a big batch and freeze them raw, which means a restaurant-quality meal is 15 minutes away on any weeknight.
02 -
  • The cold liquid is absolutely critical—warm or room-temperature stock will break the emulsion and your mici will come out dry and crumbly no matter how much you knead them.
  • If your mixture feels dry after kneading, you haven't mixed long enough or your stock wasn't cold enough; start over with cold stock and commit to a full 5 minutes of kneading.
  • Don't skip the refrigeration—it's not just about flavor melding, it's about making the mixture firm enough to shape without it falling apart on the grill.
03 -
  • Freeze shaped raw mici on a tray before storing them; you can then cook them straight from frozen, adding just 1 to 2 minutes per side.
  • If the lamb is hard to find, increase the pork slightly—it won't be traditional but it'll still be delicious and the balance stays intact.
Return