Meatball Skewers Appetizers
Equipment
- 1 large mixing bowl
- 1 Baking sheet
- 1 Wire rack to fit on baking sheet, optional
- 1 sheet parchment paper or foil
- 1 Small saucepan
- 1 12–16 wooden skewers 6–8 inches
- 1 measuring cup set
- 1 measuring spoon set
- 1 mixing spoon or spatula
- 1 pair of tongs
Ingredients
- 450 gram ground beef 80/20
- 225 gram ground pork
- 60 gram breadcrumbs plain
- 60 gram Parmesan cheese grated
- 1 large egg beaten
- 60 milliliter milk whole
- 2 clove garlic minced
- 30 gram onion finely grated
- 10 gram fresh parsley finely chopped
- 5 gram salt fine
- 2 gram black pepper ground
- 2 gram dried oregano
- 2 gram smoked paprika
- 30 milliliter olive oil
- 120 milliliter barbecue sauce prepared
- 30 milliliter honey
- 5 milliliter soy sauce low sodium
- 5 milliliter apple cider vinegar
- 230 gram cherry tomatoes whole
- 1 medium red onion cut into 2.5 cm pieces
- 1 green bell pepper cut into 2.5 cm pieces
Instructions
- Preheat the oven to 220°C and line a baking sheet with parchment paper or foil, placing a wire rack on top if using.
- Soak wooden skewers in warm water for at least 15 minutes to help prevent burning.
- In a large mixing bowl combine ground beef, ground pork, breadcrumbs, Parmesan, egg, milk, garlic, grated onion, parsley, salt, pepper, oregano, and smoked paprika.
- Mix gently with a spoon or your hands just until everything is evenly combined without overworking the meat.
- Shape the mixture into small meatballs about 2.5 cm in diameter, aiming for 24–30 meatballs.
- Arrange the meatballs on the prepared rack or directly on the lined baking sheet and brush lightly with olive oil.
- Bake the meatballs for 12–15 minutes until browned and cooked through, reaching an internal temperature of 71°C.
- While the meatballs bake, add barbecue sauce, honey, soy sauce, and apple cider vinegar to a small saucepan.
- Simmer the sauce over low heat for 3–5 minutes, stirring occasionally, until slightly thickened, then remove from heat.
- Let the baked meatballs rest for 5 minutes, then toss them gently in the warm sauce to coat.
- Thread skewers with one cherry tomato, one piece of red onion, one meatball, and one piece of green bell pepper, repeating the pattern as space allows.
- Arrange the assembled skewers on a serving platter and brush or drizzle any remaining sauce over the meatball portions.
Notes
For best results, keep meat mixture cold so the fat stays firm, which helps the meatballs hold their shape and stay juicy; if the mixture feels too soft, chill it for 15–20 minutes before shaping. Uniformly sized meatballs ensure even cooking, and lightly oiling your hands prevents sticking while rolling. You can assemble skewers fully and briefly broil them for 1–2 minutes to add char to the vegetables, but watch closely to avoid burning the wooden skewers. These skewers are very flexible: swap in turkey or chicken for a leaner version, adjust sweetness or heat in the sauce to taste, and keep the skewers warm on a low oven setting if serving at a party.
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