Rosemary Meatball Skewers

Rosemary meatball skewers are a tasty and easy-to-prepare dish, perfect for an aperitif or a casual dinner. Here is the Italian-style variation I recommend:

Ingredients

• 500g of ground meat (beef, pork, or mixed)
• 1 egg
• 1 clove of garlic
• 2 tablespoons of breadcrumbs
• 1 tablespoon of grated Parmesan cheese
• 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 have 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 browned and cooked properly. You might need to do this in batches to avoid overcrowding the pan.
4. As 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 their size.
5. Arrange the meatball skewers on a baking sheet and bake 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.

Curiosity

Rosemary, besides being a fundamental aromatic herb in Mediterranean cuisine, also has beneficial properties. It is thought to have antioxidant and anti-inflammatory effects. Moreover, its aroma pairs very well with meat and imparts a unique aromatic flavor to the meatballs.