These versatile Skewered Italian Meatballs can be dipped in pasta sauce for a delicious low carb dinner, served on rolls for meatball sandwiches or over spaghetti! (Thanks to Classico® for sponsoring this post!)
Make dinner time a breeze with these Skewered Italian Meatballs! These little balls of deliciousness are simple to make and have such amazing Italian flavors! I have the PERFECT recipe for you today if you answer YES to any of these questions:
- Do you love Italian food?
- Do you love meatballs?
- Do you love quick & easy dinners your family will love?
Hallelujah, you will flip for these Skewered Italian Meatballs! Meatballs are one of my favorite go-to dinners. They’re easy to make, are packed with flavor and my kids LOVE them. In fact, my Baked Meatballs are one of my most popular recipes on this very website! 🙂
Usually I bake them in the oven but with this Italian Meatball recipe, I decided to thread them on bamboo skewers and grill. You can grill outside on a barbecue or on an indoor grill (I love my cast iron grill!).
The food of Italy inspired me to season these meatballs with many of the staples of the area like, basil, thyme, oregano, parsley and lots of garlic! Classico Pasta Sauces have many different flavors of sauces that all are inspired by different regions in Italy. I used the Classico Italian Sausage Pasta Sauce in these meatballs, which has chunks of peppers and onions as well as sausage. You guys, I kid you not, this pasta sauce is incredible.
Classico Italian Sausage Sauce is inspired by the area of Abruzzi, which is in Southern Italy. It has a coastal side and a mountainous side, making it a sort of melting pot for different kinds of food.
Traditionally, these meatballs would have probably been made with lamb and not beef, since lamb is a big part of what the Abruzzi people eat. The Abruzzi people also love a special skewered lamb dish called Arrosticini, which is strips of lamb skewered onto wooden skewers and grilled. This is what gave me the inspiration to thread the meatballs onto skewers.
When I made these Italian Meatballs, I made sure to throw some of the delicious Classico Italian Sausage Sauce right into the meat base so it would soak in the tomatoes and spices. They came out incredible! There are a few really great things about these Skewered Italian Meatballs:
- They’re easy to make.
- Cooking on a skewer makes for a quicker cook time, since you’re not cooking meatballs in batches on the stovetop.
- They’re very versatile. Serve with pasta sauce for a low carb dinner, pile on a hoagie for a meatball sub or toss with pasta sauce over noodles!
- Honestly, they’re delicious!
Give these little Skewers a try today and be sure to check out Food Network’s “Everything Italian” to find tons of inspirational Italian recipes! Make sure to enter to win a trip to Italy plus $1,000 while you’re over there, too! Enjoy!
- 1 pound lean ground beef
- 4 green onions, green and white parts minced
- ½ tsp. Worcestershire sauce
- 2 large cloves garlic, minced
- ⅓ cup grated parmesan cheese
- 1 large egg
- ¼ cup bread crumbs
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1 tsp. dried basil
- 1 tsp. dried parsley
- ⅓ cup Classico Italian Sausage Pasta Sauce (reserving the rest from a 15oz. jar)
- ½ tsp. salt
- ½ tsp. ground pepper
- bamboo skewers
- olive oil
- Combine everything in a large bowl except the ground beef. Once combined, add in the ground beef and mix it together with your hands. Form into about 15 meatballs. Place on plate or cookie sheet and place in freezer for a few minutes.
- Meanwhile, soak 5 bamboo skewers in water. Pull meatballs out and carefully thread onto skewers. Place back in the freezer (or refrigerator) for a few minutes.
- Heat a grill pan or barbecue to medium-high heat. Pull meatball skewers from freezer and lightly brush with olive oil. Place on hot grill and cook, flipping over once, until internal temperature is about 160ºF.
- Dip in a bowl of Classico Italian Sausage Pasta Sauce, on a hoagie sandwich roll for a meatball sub or over pasta. Enjoy!
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This is a sponsored conversation written by me on behalf of Classico. The opinions and text are all mine.