Mititei — or mici, as Romanians call them — are skinless rolls of spiced ground meat that turn up on the grill at every street stall from Bucharest to Cluj. The mixture is a blend of ground beef, lamb and pork, kneaded through with finely chopped garlic, thyme and a teaspoon of baking soda, and it’s precisely the baking soda that’s the secret behind the springy, juicy bite.
Advertisement: The page displays ads and contains advertising links (affiliate links). See our advertisers here.
Traditionally they pick up their flavour over charcoal embers, but the air fryer comes surprisingly close: the dry heat produces the same dark golden surface, and the fat drips away without filling the kitchen with smoke. The only thing this dish asks of you is patience — the mixture needs to rest overnight before you shape the rolls.
Estimated reading time: 4 minutes
Table of Contents
Table of Contents:
Why I love Mititei in the air fryer
A charcoal grill needs lighting, tending and still weather. The air fryer just needs you to set it to 200 °C. The rolls sit in a single layer with a little space between them, the hot air hits them from every side, and after 12 minutes with one turn, they’re dark golden on the outside and still full of juice inside. On top of that, you can cook the fries in the same basket first and keep them warm while the meat cooks.
There’s a practical reason too. Skinless sausages are fragile: on a grill rack they stick and break when you turn them. In the basket they stay put, and you turn them once with tongs without them falling apart.
Why baking soda and a night in the fridge make the difference
The baking soda raises the pH of the meat, so the proteins hold onto the liquid better during cooking. That’s why the rolls don’t dry out, even without a casing to seal the juices in. The process takes time and needs a cold rest: eight hours is the minimum, twelve is better. Skip the resting time, and you’re left with a loose mixture that spreads out in the basket instead of holding its shape. The cold beef stock you knead in at the end works from the other side, giving the mixture liquid to release.
My kitchen test of Mititei
I’ve made these in my Cosori Dual Blaze at 200 °C fan, and 12 minutes with one turn after 6 is the point where the surface is firm and dark while the centre still gives a little. The internal temperature hit 75 °C, and that’s the number I go by here: a mixed batch with both lamb and pork needs to be cooked through, and a meat thermometer is the only reliable way to tell once the rolls are this thick. Afterwards they rest for three minutes — otherwise the juice runs out onto the plate instead of staying in the meat.
Prep takes around 25 minutes, cooking 27 including the fries, and on top of that comes 12 hours of fridge time. Mititei is a dish you start the evening before and finish in under an hour — not the other way round.
Moisten your hands with oil every time you shape a new roll. That way the mixture won’t stick, and the 16 rolls come out an even thickness, so they finish cooking at the same time.
Tips and tricks from the author: Morten Jensen
The typical mistakes and how to avoid them
The most common mistake is not kneading enough. The mixture needs to be kneaded hard for around five minutes, until it turns sticky and almost sausage-like — that binding is the only thing holding the rolls together without a casing. The next mistake is meat that’s too lean: the beef should have 8-12% fat, and the pork preferably a bit more. Pick the leanest cuts in the meat case, and the result will be dry no matter how precisely you control the temperature. The third mistake is an overcrowded basket. If the rolls sit close together or in two layers, they steam instead of browning, and the surface turns grey and soft. Cook in two batches if your air fryer is small.
How to serve Mititei
In Romania, mici are put on a platter in the middle of the table, and everyone helps themselves. This goes with them:
- Coarse mustard or Dijon, right on the edge of your plate
- Crispy fries from the same air fryer
- Coarse white bread for the mustard and drippings
- Pickled peppers that cut through the richness
- A bowl of raw diced onion for the authentic version
Storage and reheating
Cooked mititei will keep covered in the fridge for up to 3-4 days. Reheat them in the air fryer at 170 °C for 4-6 minutes, until heated through; the microwave makes the surface soft and squeezes the juice out. They can also be frozen for up to 3 months — thaw them in the fridge overnight before reheating.
Mititei rewards planning more than technique. Once the mixture has had its night in the fridge, the rest is 12 minutes in the air fryer. Put mustard, fries and coarse bread on the table, and you’ve got Romanian street food in your own kitchen.
FAQ
Yes. Use 500 g beef and 300 g pork instead of the lamb blend. The spices, baking soda and method stay exactly the same.
Yes, if you want that springy, juicy texture. The baking soda needs time to raise the pH of the meat, and that takes at least 8 hours in the fridge. 12 hours gives the best result.
Measure the internal temperature with a meat thermometer. It should be 75 °C, and the surface should be dark golden and dry. At 200 °C it takes 12 minutes, turning once after 6 minutes.
Recipe
Mititei in the Air Fryer
Cooking Guide
Keep the screen on and follow the recipe step by step while you cook.
Step 1:
Avoid the screen turning off while you cook.
Step 2:
Start the guide and follow the recipe one step at a time.
Cost of the dish
Prices may vary depending on where you shop.
Our estimate is based on average food prices for the current year 2026.
Estimated price for the whole dish:
Airfryer size
All our recipes are tested in a Philips Airfryer 2000 Series NA230/00 – 6.2 L
Does the recipe fit my Airfryer?
If you’re unsure, you can always reduce by one serving in the recipe, or click the 0.5x button.
You can also Ask the AI Chef
It’s easy! Just press the Ask the AI Chef button you see at the bottom.
Shopping list
Ingredients
- 300 g ground beef (8-12% fat)
- 300 g ground lamb
- 200 g ground pork (Preferably with a little fat)
- 4 clove garlic (Finely chopped)
- 1 tsp baking soda
- 1 tsp dried thyme
- 1 tsp ground cumin
- 0.5 tsp ground allspice
- 2 tsp salt
- 1 tsp black pepper (Freshly ground)
- 1 dl beef stock (Cold)
- 1 tbsp neutral oil (For hands and brushing)
Serving
- 600 g fries (Frozen, for the air fryer)
- 4 tbsp mustard (Preferably coarse or Dijon)
How to make it
Mixture
- Chop 4 clove garlic very finely, almost to a paste. The finer the garlic, the more evenly the flavour spreads through the mixture.
- Put 300 g ground beef, 300 g ground lamb and 200 g ground pork in a mixing bowl with the garlic, 1 tsp baking soda, 1 tsp dried thyme, 1 tsp ground cumin, 0.5 tsp ground allspice, 2 tsp salt and 1 tsp black pepper.
- Knead the mixture thoroughly for 5 minutes, until it becomes sticky and cohesive. Add 1 dl beef stock a little at a time as you go, and keep kneading until all the liquid is absorbed into the meat.
- Cover the bowl, and place the mixture in the fridge overnight, at least 8 hours and preferably 12. The resting time is what gives the rolls their springy bite.
Shaping
- Moisten your hands with a little of the 1 tbsp neutral oil, and shape the mixture into 16 evenly sized rolls about 8 cm long and 3 cm thick. Press the ends slightly flat so they don’t dry out during cooking.
Cooking in the Air Fryer
- Preheat the air fryer to 200 °C.
- Cook the 600 g fries at 200 °C for 15 minutes. Shake the basket a few times along the way, and keep them warm while the rolls cook.
- Place the rolls in the basket in a single layer with a little space between them, and brush them with the remaining oil. Cook in two batches if your air fryer is small.
- Cook the rolls at 200 °C for 12 minutes, turning them after 6 minutes. They should be a deep golden colour with a firm, dry surface.
- Check the internal temperature with a meat thermometer; it should be 75 °C. Let the rolls rest for 3 minutes before serving.
Serving
- Serve the hot mititei with the crispy fries and 4 tbsp mustard on the side.
Our notes for the recipe
Knead the mixture longer than you think necessary. It should become sticky and almost sausage-like in texture, because it’s the binding that holds the rolls together when they have no casing. If the mixture is too loose, the rolls will spread out in the basket. Why the mixture rests overnight:
The baking soda raises the meat’s pH, so the proteins hold onto the liquid better. That process takes time, and only after a night in the fridge does mititei get its characteristic springy bite and juiciness. Eight hours is the minimum, twelve is better. Variation:
Use 500 g beef and 300 g pork if you’re not keen on lamb. If you want them spicier, add 0.5 tsp ground chili or a pinch of smoked paprika. Serving:
Besides mustard and fries, the Romanian way to serve these includes coarse bread, pickled peppers, and a bowl of raw diced onion. Gluten-free:
The rolls themselves contain neither breadcrumbs nor flour. Check the packaging on your fries, as some brands have a wheat-based coating. Serving size:
If your air fryer is smaller, you can make the dish in two batches.
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
Easily share the recipe with others:
Via email or on Facebook
Open the recipe on your phone
Scan the QR code with your phone and get the recipe directly on your mobile while you cook.
Author
Airfryerkogebogen.dk
