Romanian Mici Recipe (Mititei) | Authentic Juicy Balkan Grilled Sausages

Name: Authentic Romanian Mici Recipe (Mititei) – Juicy Grilled Sausages
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Cuisine: Romanian
Ingredients: 500g ground beef (85% lean); 250g ground pork (optional: add veal for authenticity); 5 cloves garlic, finely minced or pressed; 1 cup beef broth (cold, unsalted); 1 tsp baking soda (for tenderness); 1 ½ tsp salt; 1 tsp black pepper, freshly ground; 1 tsp smoked paprika; 1 tsp dried thyme; ½ tsp ground coriander; ½ tsp ground cumin; ¼ tsp allspice (optional but adds deep flavor); 1 tbsp sunflower oil (for shaping); 1 tbsp sparkling water or soda water (for light texture); 1 tsp mustard powder; ½ tsp chili flakes for a spicy kick

Jump to Recipe

You may not believe me, but after trying this recipe once, I tried it 9 times in 9 days just to blow myself in this taste. So hopefully you can understand how delicious the recipe I am going to discuss with you today can be. This is the most authentic Romanian Mici recipe (Mititei)—the juicy, smoky, garlicky Romanian grilled sausages loved across Eastern Europe. This is the exact recipe used at Romanian BBQs, street-food festivals, and family gatherings for more than a century. Perfectly tender, incredibly flavorful, and surprisingly easy to make at home, these iconic Balkan skinless sausages are about to become your new go-to high-protein dinner, summer BBQ recipe, or weekend grill favorite.

Mici, also known as Mititei, are Romania’s most famous street food—small but mighty cylinders of seasoned ground beef (sometimes mixed with pork or lamb), infused with garlic, herbs, spices, beef broth, and a touch of baking soda for unmatched juiciness. As the best Balkan BBQ food or as a Romanian grilled sausage recipe, you can easily try this protein-rich, low carb, and bursting with flavor restaurant-style recipe at home.

This is still my favorite and best high-protein, budget-friendly, family-approved grilled dinner recipe that is naturally low carb, gluten-free, and keto-friendly. So, without further ado, learn how to make this amazing recipe of Balkan cuisine very easily.

Suggested: Shrini Danmarki Recipe

Yield: 6 Person

Authentic Romanian Mici Recipe (Mititei) – Juicy Grilled Sausages

The Romanian Mici Recipe (Mititei) are small, skinless sausages packed with garlic, herbs, and smoky grill flavor — the heart of Romanian street food. They’re simple to make, crowd-pleasing, and perfect for summer BBQs or cozy winter dinners. With this easy, authentic recipe, you can recreate the taste of Eastern Europe right in your kitchen.

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Ingredients

For the Mici Sausage Mixture:

500g ground beef (85% lean)
250g ground pork (optional: add veal for authenticity)
5 cloves garlic, finely minced or pressed
1 cup beef broth (cold, unsalted)
1 tsp baking soda (for tenderness)
1 ½ tsp salt
1 tsp black pepper, freshly ground
1 tsp smoked paprika
1 tsp dried thyme
½ tsp ground coriander
½ tsp ground cumin
¼ tsp allspice (optional but adds deep flavor)
1 tbsp sunflower oil (for shaping)
1 tbsp sparkling water or soda water (for light texture)

Optional Additions:

1 tsp mustard powder
½ tsp chili flakes for a spicy kick

Instructions

Prepare the meat mixture:
In a large bowl, combine ground beef, pork, garlic, salt, pepper, paprika, thyme, coriander, cumin, and baking soda.
Add liquids:
Gradually mix in cold beef broth and sparkling water. Use your hands or a stand mixer with a paddle attachment to blend until sticky and well-combined.
Marinate:
Cover the bowl tightly and refrigerate overnight (at least 8 hours). This step enhances the texture and allows flavors to develop fully.
Shape the Mici:
Lightly oil your hands and shape the mixture into short, thick rolls (about 3–4 inches long).
Preheat the grill:
Heat your grill or grill pan to medium-high. Brush with oil to prevent sticking.
Grill the Mici:
Grill sausages for about 12–15 minutes, turning occasionally until evenly browned and cooked through (internal temp: 165°F / 74°C).
Serve hot:
Traditionally served with mustard, fresh bread, pickles, or cold beer.

Notes

Use a meat mix: A 70:30 ratio of beef to pork gives the best flavor and texture.
Cold ingredients only: Keeps the fat from melting during mixing.
Resting time matters: Overnight marination ensures juiciness and flavor infusion.
Don’t overcook: Mici should be browned outside but moist inside.
Boost umami: Add a splash of soy sauce or Worcestershire for depth.
Grill over charcoal: For that authentic smoky Romanian street food aroma.

Serving Suggestions

Serve with mustard and fresh bread rolls (traditional Romanian style).
Pair with pickled vegetables, coleslaw, or grilled corn.
Complement with Romanian beer, red wine, or garlic sauce.
Add as protein in Balkan platters, wraps, or BBQ buffets.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 495Total Fat: 33gSaturated Fat: 12gUnsaturated Fat: 21gCholesterol: 146mgSodium: 475mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 45g

Mici vs Mititei — Are They the Same?

Yes — “mici” and “mititei” refer to the same iconic Romanian dish. The words are interchangeable in everyday speech: mici is the plural of mic (“small”), while mititei is a diminutive plural (also meaning “little ones”) — both point to Romania’s beloved grilled, skinless meat rolls. These juicy, garlicky rolls are usually made from beef, pork and sometimes lamb, seasoned with garlic, thyme, coriander and a dash of bicarbonate to get that tender, airy bite.

Quick distinctions

Word form: “mici” = small; “mititei” = little ones (diminutive).
Same food: Both names describe the same grilled minced-meat rolls sold at markets, barbecues and street stalls.
Regional use: Some regions or generations prefer one term, but the recipe and preparation are the same.

Why the confusion?

The confusion comes from language nuance and local usage. Romanians use both words casually — think of them like “fries” vs “chips” in English. Historically, the name, recipe tweaks and export labels (supermarkets, butchers) added a little variety to public perception, but not to the dish itself.

Short FAQ

Are mici and mititei the same thing?: Yes — both names describe the same Romanian grilled, skinless meat rolls.
Which ingredients make mici unique?: Garlic, a blend of coriander/thyme, and the use of sodium bicarbonate (baking soda) and broth to produce a tender, slightly airy texture are signature features.
Do mici come from Romania?: Yes — they are a Romanian specialty, though they share ancestry with Balkan dishes like ćevapi. Their cultural role — especially at May 1 barbecues — is uniquely Romanian.

Suggested: Holiday Dessert Recipes

Why it Should Be Your Next BBQ Pick

Ultra-Juicy Texture — every single time

This Mici recipe nails the classic texture you expect from Romanian mititei: a smoky, caramelized exterior with a moist, flavorful interior. The secret? A combination of cold broth + a little soda water and careful resting — techniques that deliver consistent juiciness and mouthfeel.

Authentic Balkan flavor — garlicky, peppery, nostalgic

Garlic-forward spice, coriander, thyme, and a touch of smoked paprika reproduce the true Balkan street-food profile.

Made for home cooks — beginner-friendly, pro results

No sausage casings, no specialized equipment. If you can mix, rest, and grill, you can make perfect mici.

Related: Thanksgiving Dinner Recipes

What Makes This Mici (Mititei) Recipe Authentic?

Authenticity isn’t just about ingredients — it’s a method, a tiny technical trick, and a cultural story all rolled into one. Below, I break down the exact elements that make a Mici recipe feel and taste genuinely Romanian.

Traditional Spice Mix

Garlic, black pepper, thyme, coriander, and a hint of paprika.
These spices (rather than industrial sausage seasonings) give mici their Balkan-street flavor — a cornerstone of authenticity.
Liquid + Baking Soda

Beef broth (or water) + sodium bicarbonate (baking soda).
Baking soda is the subtle magic: it tenderizes, creates a springy texture, and traps juiciness — a technical must for true mici. Use exactly the measured amount to avoid off-flavors.
Cold-meat mixing & Rest

Keep meat cold while mixing, then rest the mixture overnight.
Cold handling prevents fat melt-off during mixing; overnight resting allows salt and spices to fully bind — this is why homemade mici are juicier than store versions.
Charcoal Grill Finish

Grilled over charcoal for smoky aroma.
While you can pan-sear or oven-bake, charcoal or wood grilling provides the classic street-food smoke that defines the experience.
No Casing — Skinless Shape

Casingless, hand-formed rolls.
Unlike sausages in casings, mici are formed into short, plump rolls — this texture and shape are key identity signals.

Suggested: Banana Bread Recipe

Ingredients for the Best Mititei (With Functions & Substitutions)

Below is a clear, chef-friendly ingredient breakdown for authentic Romanian mici (mititei). For each ingredient you’ll find what it does (its function), and smart substitutions so you can adapt the recipe without losing the classic juiciness and Balkan flavor.

Essential

Core Ingredients — amounts shown for ~6 servings
Ingredient	Amount	Function (Why it matters)
Ground beef (85% lean)	500 g / 1.1 lb	Primary flavor & texture — provides beefy base and umami. Use coarsely ground for best bite.
Ground pork	250 g / 0.55 lb	Adds fat for juiciness and mouthfeel. Pork balances the lean beef and prevents dryness.
Garlic, minced	4–6 cloves	Signature aroma & pungency for authentic Romanian flavor — don’t skimp.
Cold beef broth	¼ – 1/2 cup	Hydrates the mix and boosts savory depth (umami). Cold liquid helps a sticky, bindable texture.
Sparkling water (or soda water)	2 tbsp	Introduces tiny bubbles → lighter, aerated texture. Key for that delicate interior.
Baking soda	1 tsp	Protein tenderizer — raises pH for juicy, springy sausages. Small but essential.
Salt & black pepper	1½ tsp salt, 1 tsp pepper	Seasoning backbone — amplifies flavor and balances the richness.
Smoked paprika	1 tsp	Gives smoky warmth and color without needing charcoal smoke — important for authentic taste.
Dried thyme	1 tsp	Herbal note that rounds the spice blend and ties with garlic.
Ground coriander & cumin	¼–½ tsp each	Earthy, slightly citrusy undertones — classic Balkan spice profile.
Sunflower or neutral oil	1 tbsp (for shaping)	Prevents sticking when shaping rolls/sausages and helps grill browning.

Tip: Use cold meat and cold liquids — this keeps the fat firm while mixing and improves texture. Try to prep ingredients first so the mixing step is quick and efficient.

Functions & Substitutions

Meat Base — What to use & swap

Why these meats? The classic mici are traditionally a mix of beef + pork (sometimes veal or lamb in regional variations). Beef gives depth; pork gives fat and juiciness.

All-beef option: Use 700–800 g lean ground beef + 2–3 tbsp oil to replace pork. Best if you want a Halal-friendly or lower-pork version.
Veal or lamb addition: Swap 150 g pork for veal or lamb for a more authentic, old-school Balkan flavor.
Low-fat: Use lean beef + add 2 tbsp olive oil or 30 g cold butter (finely diced) for moisture.

Liquid & Texture Boosters

Beef broth vs. water: beef broth adds flavor; water hydrates but is neutral. If you don’t have broth, use 1 tsp soy sauce + water to mimic umami.

Sparkling water substitute: club soda or even a splash of beer for authentic grill aroma. Avoid still water if you want that airy interior.

Flavoring & Spices

Garlic alternatives: roasted garlic for a sweeter profile; garlic powder in a pinch (½ tsp per clove).

Smoked paprika: regular paprika + ¼ tsp liquid smoke can substitute (use sparingly).

Herb swaps: dried oregano or marjoram can replace thyme; each adds a slightly different Eastern-European note.

Binding & Tenderizing

Baking soda: small dose is critical — it loosens proteins and traps juices. If you prefer not to use baking soda, consider a longer rest time and add an extra tbsp of broth (texture will differ).

Eggs & breadcrumbs? Traditional mici are skinless and do not use eggs or breadcrumbs — avoid these if you want authentic texture. For a softer, burger-like texture, 1 egg can be added but the result becomes more patty-like.

Quick-Decision Guide

Want authentic street-food mici? Use beef + pork, garlic, baking soda, and cold beef broth — rest overnight.
Need Halal / no-pork? Use all-beef + extra oil and a splash of Worcestershire or soy for umami.
Short on time? Mix and rest for 2–3 hours (not ideal, but workable) — expect slightly firmer texture.

Pro chef note: Always taste for seasoning by pan-frying a tiny test patty. Adjust salt/garlic before shaping the full batch — this one step saves ruined batches and improves consistency.

Step-by-Step: Authentic Romanian Mici (Mititei) — Instructions

Step-by-Step Instructions — Make Authentic Romanian Mici (Mititei)

Step 1 — Combine the Meats & Dry Spices

Time: 5 minutes

In a large bowl, combine 500g ground beef and 250g ground pork (70:30 ratio recommended). Add freshly minced garlic, salt, black pepper, smoked paprika, thyme, ground coriander and a pinch of allspice. Mixing by hand gives you the best texture — you want the proteins to bind but stay cool.

Pro Tip: Keep the meat and bowl chilled; cold ingredients help fat stay solid which makes the Mici juicier.

Adding beef broth and soda water to mici mixture

Step 2 — Add Broth, Baking Soda & Sparkling Water

Time: 3 minutes

Slowly pour in 1 cup cold beef broth and a splash of sparkling water. Add 1 tsp baking soda — this is the secret many searchers ask about: “baking soda in mici”. Mix until the mixture becomes slightly tacky and cohesive. This creates the characteristic tender, elastic texture of Mititei.

Step 3 — Knead & Chill

Time: 5 minutes + 8–12 hrs rest

Work the mixture with clean hands or a stand mixer (low speed) until it holds together. Cover tightly and refrigerate for at least 8 hours or overnight.

Shaping mici into rolls with oiled hands

Step 4 — Shape the Mici Rolls

Time: 10 minutes

Oil your palms lightly and shape the mixture into 3–4 inch long, finger-thick rolls. Keep them uniform so they cook evenly. Place them on a tray lined with parchment and chill for 20–30 minutes before grilling to firm up the shape.

Grilling mici over charcoal for smoky flavour

Step 5 — Grill to Perfection (Charcoal Recommended)

Time: 12–15 minutes

Preheat your grill to medium-high. For authentic smoky flavor, use charcoal; for convenience, a gas grill or grill pan works fine. Place mici on the hot surface and turn every 3–4 minutes. Aim for an internal temperature of 74°C / 165°F.

Step 6 — Serve Hot with Mustard & Bread

Time: 2 minutes

Serve Mici hot, with a spoonful of strong mustard, crusty bread or a bun, and pickled vegetables. Pair with a cold Romanian beer or a crisp white wine.

Related: Butter Chicken Recipe

Variations — Make This Mici Recipe (Metitei Recipe) Your Own

Traditional Romanian Mici

The OG: beef + pork (70:30), lots of garlic, beef broth, and a pinch of baking soda. Perfect for authentic flavor and smoky grill aroma.

Spicy Balkan Mici

Make it spicier with chili powder, smoked paprika, and a little cayenne pepper. This version of authentic Romanian sausages is my sister’s favorite.

All-Beef Mici (Low-Fat Option)

Use 100% lean ground beef for a lower-fat mici. Add a tablespoon of olive oil or finely minced bacon for moisture.

Oven-Baked Mici (No Grill)

No grill? No problem. Roast at 400°F (200°C), turning halfway. Crisp outside, juicy inside.

Air Fryer Mici

Faster and crispier — air fry at 375°F (190°C). One of my favorite options.

Keto / Low-Carb Mici

No fillers, no breadcrumbs. All-protein, high-fat profile. This traditional Balkan food will be your next favorite.

How to Serve Mici — Classic & Modern Pairings

Here are some popular and my favorite serving ideas that can take traditional Romanian mici to another level. Hopefully, you will find them to be a favorite that you will use again and again.

Quick Serving Checklist (Perfect for BBQs & Parties)

Serve hot: Grill right before serving — the outside should be caramelized and the inside juicy.

Mustard & bread: Rustic bread rolls + spicy yellow or Romanian mustard are non-negotiable.

Pickles on the side: Acidic pickles or quick-pickled cucumbers cut through the richness.

Garnish: Fresh parsley, lemon wedges, or grilled onions for aroma and color.

Classic Romanian Pairings

These are the traditional combos that locals love. Also, perfect for traditional Romanian sides for mici.

Rustic bread rolls (covrigi or crusty white rolls) — soak up the juices.
Yellow mustard / Romanian mujdei — garlicky mustard or mujdei (garlic sauce) for depth.
Pickled cucumbers & peppers — bright acidity to balance fat.
Grilled peppers & onions — charred sweetness that matches smoky mici.

Modern & Healthier Pairings

Fresh tabbouleh or parsley salad — bright and herby, low-carb option.
Zucchini ribbons or grilled asparagus — light, veg-forward sides.
Cauliflower mash — a creamy, keto-friendly substitute for potatoes.
Whole-grain pita or flatbread — for an easy wrap (family-friendly).

Party Platter Ideas

Mici + pickles + mustard board — arrange sausages, small bowls of mustard and pickles, and fresh herbs.
Balkan mezze platter — mici, feta, olives, roasted peppers and pita for a shareable plate.
Slider station — small rolls, sliced mici, toppings—perfect for parties.

Drink Pairings: Beer, Wine & Non-Alcoholic

Romanian lager or pilsner: classic pairing — light, crisp, refreshing.
Rosé or light red (Pinot Noir): if you prefer wine with BBQ flavors.
Non-alcoholic: sparkling water with lemon, ayran (salty yogurt drink) or iced herbal tea.

Common Questions About Mici Recipe (Mititei)

Q1 What meat is traditionally used in Romanian Mici (Mititei)?

Traditionally a mix of **ground beef and pork** — sometimes veal — is used. For the juiciest, most authentic mici use a higher-fat beef with a bit of pork (approx. 70:30 or 65:35 beef:pork).

Q2 Why is baking soda used in mici — what does it do?

Baking soda tenderizes the meat and helps the mixture bind into a springy, juicy texture by slightly increasing pH — giving mici that irresistible street-food bite.

Q3 How long should I rest/marinate the mici mixture?

Rest the mixed meat in the fridge 8–24 hours — overnight is ideal. This allows spices, garlic and broth to hydrate the meat and improves binding for juicy results.

Q4 Can I cook mici without a grill (oven/air fryer)?

Yes — you can pan-sear, oven-bake at 200°C (400°F) for ~18–22 minutes, or air-fry at 190°C (375°F) for 12–15 minutes, turning once. Grill or charcoal adds the authentic smoky note, but alternatives work great.

Q5 Are mici the same as sausages? Do they have casings?

Mici are skinless sausages — shaped meat rolls without casings, unlike typical sausages.

Q6 How do I keep mici juicy and avoid drying them out?

Use some pork or higher-fat beef, keep meat cold while mixing, add broth + sparkling water, rest overnight, and grill on medium rather than high heat. Don’t overcook — pull at 70–74°C (158–165°F).

Q7 Can I make gluten-free or low-carb mici?

Absolutely — simply avoid breadcrumbs or fillers that contain gluten. Use ground meat, spices, broth and baking soda only. For low-carb, serve with salads or low-carb bread. The recipe is naturally protein-rich and suits low-carb diets.

Q8 What spices give mici their authentic Balkan flavor?

Garlic, black pepper, thyme, smoked paprika, a touch of coriander and sometimes allspice or nutmeg. The balance of garlic + smoked paprika is what many people describe as “the Balkan signature”.

Q9 How should I serve mici — traditional sides and pairings?

Serve warm with strong yellow mustard, fresh crusty bread or rolls, pickles, grilled peppers, and a cold Romanian beer or a dry red wine.

Q10 What’s the difference between “mici” and “mititei”?

They’re the same thing — “mititei” is a Romanian plural form while “mici” is the shorter name; both refer to the same skinless grilled sausages.

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