Recipe by superbuna
Making these is a good reason to fire up the grill! This is one time not to use the leanest beef. Get a high fat content ground chuck and you will enjoy mititei that will not taste dry. The fat drips away while they grill. The baking soda helps to "puff" up the meat. Good served with rice pilaf or just in a hot dog bun.
- 2 lbs ground chuck
- 1⁄2 teaspoon seasoning salt
- 1⁄2 teaspoon fresh ground pepper
- 1⁄2 teaspoon baking soda
- 2 garlic cloves, put through garlic press
- 1 pinch ground allspice
- 1⁄4 teaspoon dried dill
- 1⁄4 teaspoon dried summer savory
- 1 cup beef stock or 1 cup bouillon
Directions See How It's Made
- Combine all ingredients except stock.
- Add about 1/2 cup stock and work it into the meat mixture. Continue adding stock until mixture is worked to very soft consistency. You may not have to use all the stock.
- Cover it well and refrigerate 4 hours or overnite.
- Shape into cylinders 1" diameter by 3" long.
- Cover and chill again for 3 to 4 hours.
- Grill over very hot coals, gas grill, or broil in oven, turning often until nicely browned on outside but still having a slightly pink interior.