Instructions: Crush garlic into a paste, set aside. Combine beef, oil, garlic, baking soda, thyme, red pepper, paprika ,caraway seeds, and 2 Tbsp. water in a large bowl. Season with salt and pepper and knead for 5 minutes, wetting your hands frequently to keep mixture moist. Cover bowl and refrigerate at least 5 hours.

With wet hands, roll meat, 1 Tbsp. at a time into small balls, then shape balls into sausages about 3" long and 1" thick. Heat grill pan over medium heat. Cook sausages in batches, turning frequently, until well browned and cooked through, about 10 minutes. Serve as an hors doeuvre or with potatoes as an entree.

Notes: Author Nicolae Klepper says that mititei were invented one evening at an inn called La Iordachi in Bucharest, known for its sausages, when the kitchen ran out of casings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.