Beef Appetizer Meatball Skewer (Printable)
Juicy beef meatballs with crisp vegetables, grilled or baked to tender perfection on skewers.
# What You’ll Need:
→ For the Meatballs
01 - 1.1 lb ground beef (80% lean)
02 - 1 large egg
03 - 1/3 cup plain breadcrumbs
04 - 2 tbsp milk
05 - 2 tbsp finely chopped fresh parsley
06 - 2 cloves garlic, minced
07 - 1 small onion, finely grated
08 - 1 tsp salt
09 - 1/2 tsp freshly ground black pepper
10 - 1/2 tsp smoked paprika
→ For the Skewers
11 - 1 red bell pepper, cut into 1-inch squares
12 - 1 yellow bell pepper, cut into 1-inch squares
13 - 1 small red onion, cut into 1-inch pieces
14 - 16 cherry tomatoes
→ To Serve
15 - Fresh parsley, chopped (optional)
16 - Lemon wedges (optional)
17 - Dipping sauce of your choice (optional)
# How-To Steps:
01 - Preheat oven to 400°F or preheat a grill to medium-high heat. Soak 16 wooden skewers in water for at least 20 minutes if using.
02 - In a large bowl, combine ground beef, egg, breadcrumbs, milk, parsley, garlic, onion, salt, pepper, and smoked paprika. Mix gently until just combined—do not overwork.
03 - With damp hands, form the mixture into 32 small meatballs (about 1 inch each).
04 - Thread alternately red pepper, meatball, yellow pepper, meatball, onion, meatball, and cherry tomato onto each skewer, repeating as space allows (2 meatballs per skewer).
05 - Arrange skewers on a parchment-lined baking sheet or grill. Bake for 15–18 minutes or grill, turning occasionally, until meatballs are browned and cooked through (internal temp: 160°F).
06 - Transfer to a serving platter. Garnish with fresh parsley and serve with lemon wedges and dipping sauce if desired.
# Expert Advice:
01 -
- They disappear faster than you can grill them, so consider doubling the batch
- The combination of smoky paprika and fresh vegetables feels like summer regardless of the season
02 -
- Overworking the meat mixture makes dense, tough meatballs, so mix as little as possible
- Soaking wooden skewers prevents them from burning and splintering during cooking
03 -
- Damp hands are the unsung hero of meatball formation, preventing sticking that leads to frustration
- Let the meatballs rest for 5 minutes after cooking so juices redistribute