Mititei cu Mujdei

Ingredients

• 250 g Ground Beef
• 150 g Ground Lamb
• 150 g Ground Pork
• 9 pcs Garlic
• 1 tsp Black Pepper
• 1 tsp Dried Thyme
• 1 tsp Dried Savory
• 0.5 tsp Baking Soda
• 90 ml Beef Broth
• 2.3333333333333335 tbsp Sunflower Oil
• 1.75 tsp Kosher Salt
• 2 tsp White Wine Vinegar
• 2 tbsp Parsley
• 1 pcs Red Onion

Method

1. In a chilled bowl, combine {ground_beef}, {ground_lamb}, {ground_pork}, most of the {garlic}, {black_pepper}, {dried_thyme}, {dried_savory}, {baking_soda}, {kosher_salt}, and cold {beef_broth}. Mix vigorously by hand until the paste turns sticky and springy, which builds the classic bind and bouncy texture.
2. Cover and refrigerate the meat paste so the seasoning hydrates and the proteins tighten into a smooth, pipeable mixture.
3. With wet hands, portion the rested mixture into short logs of even thickness so they cook quickly and char before the centers dry out.
4. Pound the remaining {garlic} with a pinch of {kosher_salt} into a paste, then whisk in {sunflower_oil}, {white_wine_vinegar}, and a splash of {beef_broth} until the sauce is sharp, creamy, and fragrant. Fold in {parsley} if using.
5. Slice {red_onion} thinly for a crisp, sharp side that cuts through the rich meat.
6. Heat a charcoal grill or ridged grill pan to high. Lightly oil the grate with {sunflower_oil}, then grill the shaped mici without crowding, turning often for even browning, until deeply charred outside, springy to the touch, and cooked through to a safe temperature. Brush lightly with {sunflower_oil} if needed to prevent sticking.
7. Rest the grilled mici briefly so the juices settle, then plate with {mujdei} style sauce, scatter over {parsley} if desired, and serve with the sliced {red_onion} for freshness and crunch.