Juicy Spiced Ground Meat Rolls (Printable)

Spiced ground meats shaped and grilled until crisp outside and tender inside with aromatic seasonings.

# 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, traditional)

→ 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)

# Step-by-Step Guide:

01 - In a large bowl, thoroughly mix ground beef, ground pork, and ground lamb if used.
02 - Incorporate minced garlic, smoked paprika, black pepper, coriander, cumin, thyme, baking soda, and salt. Mix until uniform.
03 - Gradually add cold beef stock or sparkling water, kneading for 5 minutes until the mixture becomes sticky and well blended.
04 - Cover and refrigerate the mixture for a minimum of 2 hours, preferably overnight, to allow flavors to develop.
05 - With lightly oiled hands, form the mixture into small cylindrical rolls approximately 3 to 4 inches long and 0.8 inches thick.
06 - Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
07 - Cook the mici for 3 to 4 minutes per side, turning to ensure even browning and crisp exterior, until fully cooked.
08 - Serve hot with traditional accompaniments such as mustard and fresh bread.

# Expert Tips:

01 -
  • The mix of beef, pork, and lamb creates a depth most sausages never reach.
  • Grilling them releases a smoky char that contrasts perfectly with the juicy, spiced center.
  • They come together in under an hour if you skip the overnight rest, though patience pays off.
02 -
  • If you skip the rest time, the mici will fall apart on the grill—I learned this the hard way at a family barbecue.
  • Don't press down on them with a spatula, or you'll squeeze out all the juices and end up with dry, sad sausages.
  • Sparkling water makes them lighter and airier than stock, though stock adds a richer, meatier backdrop.
03 -
  • Chill the shaped mici for fifteen minutes before grilling so they firm up and resist breaking.
  • Add a splash of sparkling water to the mixture right before shaping if it feels too stiff after resting.
  • Grill a small test piece first to check seasoning, it's easier to adjust before you shape all of them.
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