GRILLED MEAT BALLS (MICI)

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Ingredients:

  • 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

Directions:

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.

GRILLED MEAT BALLS (MICI)

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