Graveyard Herb-Crusted Meatball Skewers

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Course Appetizer

Cuisine Italian

Servings 4 people

Equipment

Large mixing bowl
Baking sheet
Wooden skewers

Ingredients

1 pound ground beef
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
2 cloves garlic, minced
1 large egg
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
8 wooden skewers

Instructions

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
In a large bowl, combine the ground beef, egg, minced garlic, salt, and pepper. Mix until just blended.
In a separate shallow dish, stir together the panko breadcrumbs, Parmesan cheese, parsley, and thyme.
Shape the meat mixture into 16 small meatballs, about 1 inch across. Roll each meatball in the breadcrumb mixture until fully coated.
Place the coated meatballs on the prepared baking sheet and drizzle lightly with olive oil.
Bake for 18 to 20 minutes until the meatballs are cooked through and the crust is golden.
Let the meatballs cool for 5 minutes, then thread two meatballs onto each skewer.

Notes

Form the meatballs a day ahead and keep them covered in the fridge so the herb crust stays crisp after baking. If you want a darker graveyard effect on the platter, serve them over a thin layer of balsamic glaze instead of sauce. Leftovers reheat well in a 350 degree oven for 8 minutes to restore crunch.

Course: Appetizer
Cuisine: Italian
Equipment: Large mixing bowl, Baking sheet, Wooden skewers