Roasted Meatballs Skewers With Potatoes

Roasted Meatball Skewers are a delicious and tasty main dish, an original way to present the classic meatballs, ideal to serve for a family lunch or an informal dinner with friends together with a mixed salad on the side.

To make them, simply mix the minced veal meat with the eggs, grated parmesan, chopped parsley and a pinch of salt in a bowl. Once you have shaped the prepared dough into balls the size of a walnut, all you have to do is thread them onto wooden skewers, alternate them with roasted potato slices and then cook everything in a hot oven with a drizzle of extra virgin olive oil and a few sprigs of rosemary: this way, thanks to the double cooking, you will get golden and crunchy potato chips that will marry perfectly with the tender and juicy consistency of the meat.

Much loved by adults and children alike, meatball skewers can also be brought to the table for a party buffet or for brunch time, perhaps accompanied by a barbecue sauce , a yogurt and chive dressing or a small bowl of creamy mayonnaise.

What Are Roasted Meatballs Skewers?

Meatball skewers have a rich history that reflects the fusion of Italian culinary traditions with American innovation. While skewering meat has ancient roots across various cultures, the specific concept of threading meatballs onto skewers gained popularity in the United States through the influence of Italian immigrants. In Italy, meatballs (polpette) are typically served as standalone dishes or with pasta, but the abundance of meat and the American penchant for grilling led to creative adaptations. Italian-American communities began experimenting by placing meatballs on skewers, combining them with vegetables, and grilling them for communal gatherings and barbecues. This method not only offered a new way to enjoy meatballs but also aligned with American outdoor cooking traditions.

Pro Tips for The Best Roasted Meatballs Skewers

• Keep your meatballs uniform in size—about the size of a walnut—to ensure even cooking. Uneven meatballs can cook unevenly or fall off the skewers.
• Mix the ingredients just until combined. Overmixing can make the meatballs dense and tough.
• Let the meatballs chill in the fridge for 20–30 minutes after forming. This helps them firm up and stay intact on the skewer.
• Brush the skewers with a glaze or sauce during the last few minutes of cooking—BBQ, tomato sauce, or a garlic herb mix works well.
• Allow the skewers to rest a few minutes after cooking to let the juices redistribute and keep the meatballs tender.

Can I Use Another Type of Meat?

Yes, you can absolutely use other types of meat for your meatball skewers. Ground turkey, chicken, lamb, or even plant-based meat alternatives work well. Just keep in mind that leaner meats like turkey or chicken may need added moisture—try mixing in a bit of olive oil or finely grated vegetables to keep them juicy. Adjust seasonings to match the meat's flavor profile for the best result.

How Do I Keep The Meatballs From Falling Apart?

To keep meatballs from falling apart, make sure to use a binding agent like eggs and breadcrumbs, and mix the ingredients just enough to combine. Chilling the formed meatballs for 20–30 minutes before skewering helps them hold their shape better during cooking.

Do I Put the Skewers in Foil When Grilling?

No, you don’t need to wrap the skewers in foil when grilling. In fact, grilling them directly allows for better browning and a slight char that adds flavor. Just make sure the grill is well-oiled and preheated to prevent sticking. If you're concerned about burning, especially with wooden skewers, place them on indirect heat or use a grill-safe tray.

Can I Add Anything Else to These Skewers?

Yes, you can definitely add other ingredients to the skewers for extra flavor and color. Great options include cherry tomatoes, bell peppers, zucchini slices, red onions, or even small cubes of cheese.

Can I Grill Them Instead of Baking?

Yes, you can grill meatball skewers instead of baking them! Grilling adds a delicious smoky flavor and a nice char. Just be sure the meatballs are firm—chill them first if needed—and grill over medium heat, turning occasionally, until cooked through and nicely browned on all sides.

What Can I Serve With Meatball Skewers?

You can serve them with a fresh green salad, roasted or grilled vegetables, or a grain like couscous, rice, or quinoa. They also go great with pasta or orzo tossed in olive oil and herbs. For dipping, offer marinara sauce, tzatziki, garlic aioli, or even a spicy yogurt sauce. Add some warm pita or crusty bread to round out the meal.

Can I Make Them Ahead of Time?

Yes, meatball skewers can definitely be made ahead of time. You can prepare and shape the meatballs, thread them onto skewers, and refrigerate them uncooked for up to 24 hours.

Do They Freeze Well?

Yes, meatball skewers freeze well, both cooked and uncooked. For uncooked skewers, freeze them on a tray first, then transfer to a freezer bag or container for up to 2 months. For cooked ones, let them cool completely before freezing. Reheat directly from frozen in the oven or grill until heated through. Just be gentle to avoid breaking the skewers during handling.

How to Store Roasted Meatballs Skewers

To store leftover meatball skewers, let them cool completely, then place them in an airtight container in the refrigerator for up to 3–4 days. For best results, reheat in the oven or on the grill to restore their texture. If using microwave reheating, remove the skewers first to ensure even warming and prevent splintering.

How to Make Roasted Meatballs Skewers

Collect the minced meat in a bowl with the eggs, grated parmesan, chopped parsley and a pinch of salt.

Mix the ingredients until you get a smooth mixture and set aside.

Peel the potatoes, cut them into slices of about 1/2 cm thick and season them in a bowl with a drizzle of extra virgin olive oil, a pinch of salt and pepper and a few sprigs of rosemary.

Arrange the potato slices on a baking tray, taking care not to overlap them, and place them in a hot oven at 392°F/200°C for about 20 minutes.

In the meantime, take small portions of dough and shape them into little pieces the size of a walnut with your hands.

Once the cooking time of the potatoes has elapsed, remove them from the oven, let them cool slightly and thread them onto wooden skewers, alternating them with the meatballs.

As they are ready, transfer the skewers to the same pan where you cooked the potatoes.

Sprinkle with a drizzle of oil.

Flavor with a few sprigs of rosemary and put it back in the hot oven at 392°F/200°C for half an hour.

Enjoy while they're piping hot!