Rosemary Meatball Skewers

Rosemary meatball skewers are a tasty and easy-to-prepare dish, perfect for an appetizer or an informal dinner. Here is the recipe with the Italian variant that I recommend:

Ingredients

• 500g ground meat (beef, pork or mixed)
• 1 egg
• 1 garlic clove
• 2 tablespoons breadcrumbs
• 1 tablespoon grated Parmesan
• Salt and pepper to taste
• A pinch of nutmeg
• Fresh rosemary sprigs (one for each skewer)
• Extra virgin olive oil

Preparation

1. In a large bowl, mix the ground meat with the egg, finely chopped garlic, breadcrumbs, Parmesan, a pinch of salt, pepper, and nutmeg. Work all the ingredients until you obtain a homogeneous mixture.
2. Take small portions of the meat mixture and form meatballs the size of a walnut.
3. Heat a drizzle of extra virgin olive oil in a non-stick pan. When the oil is hot, cook the meatballs on all sides until they are well golden and cooked through. You may need to do this in batches to avoid overcrowding the pan.
4. While the meatballs cool, prepare the skewers by gently threading the meatballs onto the rosemary sprigs, being careful not to break them. Each sprig can hold 3-4 meatballs depending on the size.
5. Arrange the meatball skewers on a baking tray and cook in a preheated oven at 180 °C for about 5-10 minutes to intensify the flavors and ensure complete cooking.
6. Serve the skewers hot, perhaps accompanied by dipping sauces, such as barbecue sauce or garlic mayonnaise.

Trivia

Rosemary, in addition to being a fundamental aromatic herb in Mediterranean cuisine, also has beneficial properties. It is believed to have antioxidant and anti-inflammatory effects. Furthermore, its aroma pairs perfectly with meat and gives the meatballs a unique aromatic flavor.