Juicy Spiced Ground Meat Rolls (Printable)

Tender and flavorful spiced ground meat rolls grilled to perfection with aromatic herbs and spices.

# What You’ll 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 1/2 tsp smoked paprika
06 - 1 1/2 tsp ground black pepper
07 - 1 1/2 tsp ground coriander
08 - 1 1/2 tsp ground cumin
09 - 1 tsp dried thyme
10 - 1 tsp baking soda
11 - 2 tsp salt

→ Liquids

12 - 6.8 fl oz cold beef stock or sparkling water

→ Optional

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

# How To Make:

01 - In a large bowl, thoroughly mix all ground meats until well blended.
02 - Incorporate garlic, smoked paprika, black pepper, coriander, cumin, thyme, baking soda, and salt into the meat mixture, stirring to evenly distribute the seasonings.
03 - Gradually add cold beef stock or sparkling water while kneading the mixture for 5 minutes until it becomes sticky and cohesive.
04 - Cover the bowl and chill for at least 2 hours, preferably overnight, to allow flavors to develop.
05 - Lightly coat hands with vegetable oil and form the mixture into small cylinders approximately 3 to 4 inches long and about 3/4 inch thick.
06 - Preheat a grill or grill pan to medium-high heat and lightly oil the cooking surface.
07 - Cook the mici for 3 to 4 minutes per side, turning to achieve an even brown crust and ensuring they are cooked through.
08 - Present hot, traditionally accompanied by mustard and fresh bread.

# Top Suggestions:

01 -
  • They're crispy on the outside, impossibly juicy on the inside—the kind of contrast that keeps you reaching for another.
  • Once you nail the technique, you can make them whenever you crave that street food magic without leaving home.
  • They're naturally gluten-free and built to pair with cold beer, mustard, and good conversation.
02 -
  • The baking soda is non-negotiable—it's what gives mici that tender, almost springy texture that makes them different from regular sausages, and without it they'll be dense.
  • Cold liquid matters because it keeps the mixture temperature down during kneading, preventing the fat from emulsifying and losing its juiciness.
  • Don't skip the overnight rest; the flavor improvement is dramatic, and the chilled mixture is infinitely easier to shape.
03 -
  • Shape your mici right before grilling when possible, so the exterior stays tacky enough to hold together under heat.
  • A grill pan works just as well as an outdoor grill if weather or space is an issue, though the char won't be quite as dramatic.
Go Back