1. Get your beef and spices all ready, along
with the lemon juice and baking powder.
2. Grind beef 3
times. Yes, 3 times...ok, if you insist 2x (but I did mine
3x)! That is very important. Do not cut any fat
out! The fat plays a very important role by making the mititei tender
3. Place the meat in a large bowl.
4. Combine spices including salt and set
5. Combine gelatin and beef broth and set
aside to dissolve.
6. After it has dissolved, warm the gelatin broth to about
140 deg F...to activate the gelatin. Don't allow to boil, as
boiling will deactivate the gelatin and it won't work
properly. You just want the broth to get hot.
7. Let gelatin mixture cool slightly... setting it aside.
8. Add the lemon juice to baking soda. Let it
9. Add baking soda mixture to the ground
10. Mix the meat with your hands to incorporate the baking
soda. (or do this in a mixer)
11. Add spices and 1/2
previously warmed beef -gelatin broth( that has been cooled
down a tiny bit) ... a
little at a time as
you mix the meat mixture with your hands.
12. Continue mixing and adding spices/broth
for 30-40 minutes. Yes your hand will hurt! But this step is
very important. The meat mixture will begin to stick to your
hand. You will eventually feel the meat sort of become like
a "bread dough", if you can imagine that
contemplated on doing this in a mixer, haven't personally
done it so... I've used the mixer to knead the meat and
it works wonderful! I use the paddle attachment and beat on
medium for 10-15 minutes. Highly recommend the mixer!).
13. Cover the bowl well with plastic wrap and
14. Place the rest 1/2 cup gelatin broth in the fridge as
well....it will solidify in the fridge.
1. Take meat out and let it come to room
temp. Warm( don't boil) the gelatin broth until it is
liquefied (it should have become gelatinous from sitting in
the fridge overnight).
2. Crush whole head of garlic.
3. Add warm water to the crushed garlic and let it sit for a
4. Strain garlic and reserve the garlic-water.
5. Mix meat with your hands while adding the
rest of the broth a little at a time. Do this for 15
minutes. 6. Add the garlic water little by little and mix
again for another 15 minutes.
7. Cover meat well and refrigerate for another day or for
another few hours. In case you do this in the morning, and
want to fire the grill in the evening.
8. Otherwise, let sit in the fridge until next day.
Day 3 (or Day 2 evening):
1. Take meat out
and bring to room temp.
2. Shape the mititei into about 3
inch long by 1 1/2 inch thick.
3. Brush with oil on all sides.
4. Heat up grill
5. Oil the grill so that the mititei will
6. Place mititei on
the hot oiled grill....still on high heat.
7. Turn mititei about
3-4 times, a total of about 6-7 minutes (as per my grill
during winter time). You can brush the mititei with a garlic
water (similar to the one that is added to the meat
mixture)... as you grill them (I skipped that). Just be
careful and don't burn them or overcook them. If need be
test one for doneness.
8. Serve with a
side of fries and a bit of Dijon mustard. You can likewise
serve them with some fresh French bread, accompanied by some
Dijon mustard. We absolutely loved the mititei!
Hope you enjoy yours as well.