Meatball Skewers

Meatball skewers turn a simple baked meatball into easy party food. The meatballs are mixed with Parmesan, garlic and Italian seasoning, baked until browned, then threaded onto skewers for dipping.

One pound of ground meat makes about 30 small meatballs, enough for a dozen skewers. Stretching the meat with breadcrumbs is an old budget trick that also keeps the meatballs tender.

They can be made ahead and reheated, which makes them handy for game day and holiday parties.

Ingredients and Swaps

• Ground meat: Beef, turkey, chicken or a mix of beef and pork.
• Breadcrumbs: Plain or Italian-style. Crushed crackers or quick oats work in a pinch.
• Parmesan and egg: Parmesan adds flavor and the egg holds everything together.
• Seasoning: Garlic, Italian seasoning, salt and pepper.
• Sauces: Marinara, barbecue or sweet chili sauce for dipping.

Tips for Tender Meatballs

• Mix gently. Stop as soon as everything is combined. Overmixing makes meatballs tough.
• Keep them the same size. A small cookie scoop or a tablespoon measure makes them even, so they cook at the same rate.
• Wet your hands. Damp hands keep the mixture from sticking while you roll.
• Skewer after baking. It’s easier, and the skewers don’t scorch in the oven.

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Meatball Skewers

Juicy, flavorful meatballs on skewers—perfect for game day, parties, or easy entertaining.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 servings

Course: Appetizer

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 lb ground beef or turkey
• ½ cup breadcrumbs
• ¼ cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic minced
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 12 wooden skewers soaked in water for 30 minutes
• Optional sauces: marinara, BBQ, or sweet chili

Method

 

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix until just combined.
3. Form mixture into small meatballs, about 1 inch each.
4. Bake meatballs for 15–20 minutes or until cooked through.
5. Thread 2–3 meatballs onto each soaked skewer.
6. Serve with your choice of dipping sauce.

Notes

• Add diced bell peppers or cherry tomatoes to skewers for color.
• Use turkey or chicken for a lighter option.
• Brush cooked meatballs with BBQ sauce or glaze for extra flavor.
• Make mini skewers for bite-sized appetizers.

Ways to Serve Them

• Brush the baked meatballs with barbecue sauce or a glaze and return to the oven for 2–3 minutes.
• Alternate meatballs with cherry tomatoes, mozzarella balls or roasted pepper pieces.
• Use short cocktail picks with one meatball each for bite-size appetizers.

For a saucy meatball you can keep warm in a slow cooker, try Slow Cooker Honey Garlic Meatballs or Swedish Cocktail Meatballs.

Make-Ahead, Storage and Reheating

• Make ahead: Bake the meatballs up to 2 days ahead and refrigerate. Reheat and skewer before serving.
• Refrigerate: Cooked meatballs keep for up to 3 days.
• Freeze: Freeze baked meatballs for up to 3 months.
• Reheat: Warm at 350°F for 5–7 minutes, or 10–12 minutes from frozen.

Meatball Questions

How do I know the meatballs are done?

They should reach 160°F for beef or pork and 165°F for turkey or chicken, with no pink in the center.

Can I use frozen meatballs?

Yes. Heat them according to the package and thread them onto skewers.