Mici

Ingredients:

• 1 pound (450g) ground beef
• 1/2 pound (225g) ground pork
• 3 cloves garlic, minced
• 1 tablespoon (15g) baking soda
• 1 teaspoon (5g) black pepper
• 1 teaspoon (5g) ground coriander
• 1 teaspoon (5g) smoked paprika
• 1 teaspoon (5g) dried thyme
• 1 tablespoon (15g) salt
• 1/2 cup (120ml) beef stock
• 2 tablespoons (30ml) sunflower oil for grilling

Instructions:

1. In a large mixing bowl, combine the ground beef and pork.
2. Add the minced garlic, baking soda, black pepper, ground coriander, smoked paprika, dried thyme, and salt to the meat mixture. Mix well until all ingredients are evenly incorporated.
3. Gradually add the beef stock to the mixture, stirring continuously until the liquid is fully absorbed and the mixture becomes sticky.
4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight for flavors to meld.
5. Once chilled, divide the meat mixture into small portions and shape each into a roll about 3 inches (7.5 cm) long and 1 inch (2.5 cm) in diameter.
6. Preheat a grill or grill pan over medium-high heat. Lightly brush the grill grates with sunflower oil to prevent sticking.
7. Place the mici on the grill and cook for about 4-5 minutes on each side, turning occasionally, until they are nicely browned and cooked through.
8. Remove the mici from the grill and let them rest for a few minutes before serving.
9. Serve hot with mustard, bread, and pickles, or your choice of sides.

Notes:

For best results, allow the meat mixture to rest overnight in the refrigerator to fully develop the flavors. The baking soda helps tenderize the meat and gives the mici a distinct texture. Mici are best enjoyed fresh off the grill but can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on a grill or in a hot skillet before serving.