The secret of authentic Romanian “mici” lies not only in the meat, but also in patience and the bone broth that gives them their unique juiciness. The traditional recipe (inspired by his famous letter to Iordache from 1920) avoids modern additives and is based on natural spices.
Here’s how you can make “mici de Obor” in an artistic version at home:
Ingredients required for about 1 kg of mixture (about 20-25 mici):

Meat: 700 g beef neck (with a little fat) and 300 g lamb shank (or fat pork neck, if you don’t prefer lamb). The ideal ratio is 70% beef and 30% fat/lamb.
The magic broth: 200 ml beef bone broth (concentrated and cooled) – if you want, write in the comments and I will also publish a post about its preparation.

Spices:
– 1 teaspoon of grated baking soda (essential for texture).
– 1 clove of garlic (finely crushed and soaked in a little stock).
– 1 teaspoon of dried thyme.
– 1/2 teaspoon of ground allspice.
– 1/2 teaspoon of freshly ground black pepper.
– Salt (to taste, but usually about 15-20 grams per kg).

How to prepare
Prepare the meat: Pass the meat through the meat grinder using the small sieve. It is very important that it is very cold when you start the process.
Kneading (key step): In a large bowl, mix the meat with the salt and baking soda. Gradually add the bone broth and the crushed garlic juice (only the filtered juice, to prevent the meat from oxidizing and burning on the grill).
Emulsion: Knead vigorously for at least 15-20 minutes. The mixture should become a smooth paste. Add the rest of the spices towards the end.
Aging: This is the most common mistake: not placing the meatballs on the grill immediately. Leave the mixture in the refrigerator for at least 12-24 hours. The spices need time to “make friends” with the meat, and the bicarbonate to soften the fibers.
Design: Grease your hands with a little oil or cold water and form the meatballs. Let them sit for another hour at room temperature before placing them on the fire.

Tips for successful grilling
Fire: The coals should be low, not with an open flame.
Technique: Turn the meatballs 3-4 times on each side. Don’t let them dry out! A successful meatball should be golden-brown on the outside and pink-juicy (not raw) on the inside.

Serving: A must with good quality mustard and fresh bread (or rolls warmed on the edge of the grill).