Mititei

Ingredients

• ½ lb ground beef
• ½ lb ground pork
• ¼ lb ground lamb
• 6 cloves garlic, minced
• 1 tbsp sweet paprika
• ½ tsp hot paprika
• ½ tsp ground coriander
• ½ tsp ground black pepper
• 1.25 tsp kosher salt
• 1 tsp fresh thyme leaves
• 3 tbsp beef broth
• 2 tbsp extra-virgin olive oil
• 4 tbsp yellow mustard, for serving
• 4 piece fresh white bread or rolls, for serving

Instructions

1. 1

   Combine 0.5 lb ground beef, 0.5 lb ground pork, and 0.25 lb ground lamb in a large bowl. Peel and mince 6 garlic cloves directly into the bowl. Add 1 tablespoon sweet paprika, 0.5 teaspoon hot paprika, 0.5 teaspoon ground coriander, 0.5 teaspoon black pepper, 1.25 teaspoons kosher salt, and 1 teaspoon fresh thyme leaves. Pour in 3 tablespoons beef broth — this adds moisture and keeps the sausages tender as they cook.

2. 2

   Mix gently with your hands until just combined, being careful not to overwork the meat — this keeps the texture tender rather than dense. If using a mortar and pestle, you can grind the spices fresh for deeper flavor, but store-bought spices work perfectly fine here.

3. 3

   Divide the mixture into 8 equal portions. Working with wet hands to prevent sticking, roll each portion into a thick sausage shape about 3 inches long and 1 inch thick — they should look like small, compact logs. Place on a plate and refrigerate while you prepare the grill.

4. 4

   Preheat a grill to medium-high heat (around 400°F), or set a 12-inch cast iron grill pan over medium-high heat on your stovetop. Let it heat for 3-4 minutes — a drop of water should sizzle and evaporate instantly on the surface.

5. 5

   Brush the grill grates (or grill pan surface) lightly with 2 tablespoons extra-virgin olive oil using folded paper towels and tongs. Place all 8 mititei on the grill in a single layer. Do not move them for the first 3-4 minutes — this allows the meat to develop a deep brown crust and caramelization on the outside.

6. 6

   Turn each mititei carefully with tongs and grill for another 3-4 minutes on the second side. The sausages are cooked through when they feel firm to the touch, don't leak red juices, and the internal temperature reaches 160°F on an instant-read thermometer. You should smell an incredible aroma of paprika and garlic — that's your signal they're almost done.

7. 7

   Continue to grill the mititei, rolling them occasionally so all sides get a light char, for another 2-3 minutes total. They're done when deeply browned on all sides and sizzling when you touch them with the tongs, usually 10-12 minutes total time.

8. 8

   Transfer the hot mititei to a serving platter. Serve immediately with 4 tablespoons yellow mustard on the side and fresh white bread or rolls — the traditional way is to place 2 mititei in a roll, add a generous dollop of mustard, and enjoy. In Romania, these are often paired with cold beer and grilled vegetables.

Tools you’ll need

• large mixing bowl
• mortar and pestle (optional)
• instant-read thermometer
• grill or 12-inch cast iron grill pan
• tongs
• paper towels

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