GRILLED MEAT BALLS (MICI)
- 1.2 kg mixed ground meat (pork, lamb and beef)
- 1 tablespoon baking soda
- 2 tablespoons salt
- 1 tablespoon ground pepper
- 1/2 tablespoon ground cumin
- 1 tablespoon dried thyme
- 10-12 garlic cloves, crushed
- 1/4 cup beef stock
Mix all the ingredients together well.
Leave mixture in the fridge to set for a couple of hours or ideally overnight – this is an important step that aids the meat in coming out
tender. Form into little 10-12 Cm long sausage shapes. Grill on very hot grill, turn once. Serve hot mustard and salads.
Tip: put some water in a bowl to wet your hands when forming the sausages (this prevents the meat from sticking on your fingers). To get this right, if you have access to a butcher, ask the butcher to double grind the meat and to add some pork fat in the mixture this melts off while grilling, but keeps the meat rolls moist and tender.