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April 01, 2014

Grilled Italian Meatball Skewers with Parmesan Cheese

I wanted to try something a little different. Instead of using a lot of sauce with the meatballs, I wanted the flavor of them to take center stage. So I grilled them as skewers. Don't forget to top with lots of Parmesan Reggiano- I forget this important step in my class but no one seem to really care since I just added the cheese to the salad instead.

When you are cooking live in front of 20 + folks you have to be flexible.
The key is to have fun!

Serves 4


  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1/2 cup pine nuts, very finely chopped (or slivered almonds)
  • ½ cup milk
  • ¼ teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper
  • 1 pound ground beef (80% lean)
  • 1 teaspoon fresh thyme leaves, chopped
  • 1 tablespoon fresh Italian parsley, finely chopped
  • ¼ cup Parmesan cheese, plus extra for finishing
  • 1 large red pepper, cut into 2 inch pieces
  • 1 large onion, cut into 2 inch pieces
  • More olive oil for brushing
  • Finishing salt
  • 4 skewers


    Heat 1 tablespoon oil in skillet on medium heat; add garlic and sauté until garlic releases it flavors about 2 minutes. Remove from heat.

    In a medium bowl, combine garlic and remaining ingredients through Parmesan cheese. Mix thoroughly to incorporate all ingredients. Roll the mixture into 1 ½ inch balls, you should have about 26-30.

    Thread the meatballs onto the skewers alternating with the onion and pepper. Brush with olive oil and dust with finishing salt. Grill on medium heat until juices run clear and vegetables are crisp tender. Grate fresh Parmesan cheese over the top.

  • Posted by terri at April 1, 2014 03:24 AM