Recipes › Grilled › Grilled Italian Meatball Skewers Recipe

Grilled Italian Meatball Skewers Recipe

Recipe by Pedro M. A. Neves

These Grilled Italian Meatball Skewers combine ground beef and pork with aromatic herbs and Pecorino Romano to create tender, flavorful meatballs that char beautifully on the grill. Threaded onto metal skewers and brushed with a bright tomato-herb glaze, they're finished with fresh basil and a drizzle of extra virgin olive oil. Serve as an impressive antipasto or light second course with crusty bread to catch the juices.

Ingredients

• 300 g ground beef (10.5 oz)
• 200 g ground pork (7 oz)
• 60 g Italian breadcrumbs (½ cup)
• 40 g grated Pecorino Romano cheese (⅓ cup)
• 1 large egg
• 3 cloves garlic, minced
• 15 ml whole milk (1 tablespoon)
• 5 ml fresh lemon juice (1 teaspoon)
• 2.5 ml salt (½ teaspoon)
• 1.25 ml black pepper (¼ teaspoon)
• 2.5 ml dried oregano (½ teaspoon)
• 2.5 ml dried basil (½ teaspoon)
• 75 ml tomato passata (⅓ cup)
• 30 ml extra virgin olive oil (2 tablespoons)
• 1 clove garlic, minced (for glaze)
• 5 ml balsamic vinegar (1 teaspoon)
• Fresh basil leaves for garnish
• Metal skewers (8 skewers, 25 cm / 10 inches)

Instructions

1. Combine ground beef and pork in a large mixing bowl with breadcrumbs, Pecorino Romano, egg, minced garlic, milk, lemon juice, salt, pepper, oregano, and basil. Mix gently with your hands until just incorporated, avoiding overmixing which toughens the meatballs.

2. Divide the mixture into 24 equal portions and roll each gently into a compact ball between your palms. Place on a parchment-lined tray and refrigerate for 10 minutes to firm up.

3. Prepare the glaze by whisking together tomato passata, extra virgin olive oil, minced garlic, and balsamic vinegar in a small bowl. Season lightly with salt and pepper.

4. Thread 3 meatballs onto each metal skewer, spacing them evenly. Brush all surfaces with the tomato-herb glaze using a pastry brush.

5. Preheat grill to medium-high heat (approximately 200°C / 400°F). Lightly oil the grill grates with a folded paper towel dipped in neutral oil to prevent sticking.

6. Place skewers on the hot grill perpendicular to the grates. Grill for 10-12 minutes total, rotating every 2-3 minutes to ensure even browning and cooking throughout. Meatballs are done when they reach an internal temperature of 70°C (160°F) at the center.

7. Transfer skewers to a serving platter and brush lightly with additional glaze. Tear fresh basil leaves over the top and drizzle with a thin stream of premium extra virgin olive oil.

Substitutions

• Replace half the ground pork with ground veal for a lighter, more delicate flavor
• Use panko breadcrumbs for a slightly different texture, or gluten-free breadcrumbs for a gluten-free version
• Substitute grated Parmigiano-Reggiano for Pecorino Romano for a milder, nuttier taste
• Replace fresh lemon juice with white wine vinegar (5 ml) for subtle acidity

Tips

• Keep meatballs cold before grilling to prevent them from falling apart; a 10-minute chill time makes a significant difference in structural integrity
• Rotate skewers every 2-3 minutes rather than leaving them still; this prevents burning on one side and promotes even cooking and char development
• If using wooden skewers, soak them in water for 30 minutes before threading to prevent burning during grilling

Polpette are a cornerstone of Italian cuisine, particularly in the southern regions where pork and beef combinations are traditional. Grilling them on skewers is a contemporary technique that honors the festive, communal nature of Italian outdoor dining while maintaining the authentic flavor profile of Rome and Naples.

You might also like

Grilled Italian Meatloaf Recipe

55 min · Grilled

Grilled Italian Pork Belly Recipe

32 min · Grilled

Grilled Italian Pork Skewers Recipe

35 min · Grilled

Grilled Italian Sausage Recipe

35 min · Grilled