Mititei Recipe for Romanian Grilled Meat Rolls

This mititei recipe makes Romanian-style skinless meat rolls with beef, pork, garlic and a small measured amount of baking soda. The mixture is worked until sticky and chilled overnight before grilling. That rest helps the seasonings settle and makes shaping easier. There is no sausage casing and no breadcrumb binder. Keep the rolls evenly sized so they cook through together, and use a thermometer rather than a browned exterior to judge the center.

What matters for mititei

Baking soda contributes to the characteristic springy texture, but too much tastes alkaline. Measure it level rather than estimating a spoonful. Chilled stock helps the meat bind as you mix; add it gradually rather than flooding the bowl. A grill pan is a workable home alternative to an outdoor grill.

Recipe at a glance

Yield: 12 mici; 4 servings. Preparation: about 30 minutes. Cooking: about 15 minutes. Total elapsed time: about 525 minutes. Includes about 480 minutes for the resting, rising, cooling or chilling described below.

How to make mititei

How to tell when it is ready

Browned rolls remain juicy and reach 71°C/160°F in the center.

Tips

• Measure baking soda precisely.
• Keep stock cold.
• Mix until tacky.
• Shape equal thickness.

Troubleshooting

• Alkaline taste: use less baking soda next time; do not add an unmeasured heap.
• Crumbly rolls: work the cold mixture until sticky.
• Burnt outside: lower grill heat.

Substitutions

• Use a beef-and-lamb mixture instead of pork for a different flavor.
• Water can replace stock, with slightly less savory depth.

Variations

• Add a small pinch of ground allspice with the seasoning.

Serving suggestions

• Serve with mustard.
• Add bread.
• Offer pickles.
• Pair with a fresh cabbage salad.

Make ahead

Mix the evening before grilling; keep at 4°C/40°F or below.

Storage

Refrigerate cooked rolls 3–4 days and reheat to 74°C/165°F. Freeze cooked rolls up to 2 months for quality. Use raw meat mixture within 1–2 days of purchase, including the overnight rest.

Food safety

Keep perishable ingredients at 4°C/40°F or below. Refrigerate perishable leftovers within 2 hours, or within 1 hour above 32°C/90°F. Use clean equipment and separate raw animal ingredients from ready-to-eat food.