Ingredients:

  • 1 lb Ground Beef (80/20 mix)
  • 1 large Egg, lightly beaten
  • 1/2 cup Panko Breadcrumbs
  • 2 Tbsp Whole Milk or Cream
  • 1/4 cup freshly grated Parmesan Cheese
  • 1 tsp Dried Oregano
  • 1/2 tsp Onion Powder
  • Salt and Black Pepper, to taste
  • 2 Tbsp Olive Oil
  • 1 (24 oz) jar Marinara/Tomato Sauce
  • 3 Mini Baguettes or Crusty Sub Rolls (cut into 1-inch cubes)
  • 6 oz Fresh Mozzarella (low-moisture block, cut into 1-inch cubes)
  • 4 Tbsp Unsalted Butter
  • 3 large Garlic Cloves, finely minced
  • 2 Tbsp Fresh Parsley, finely chopped
  • 2 Tbsp Extra Parmesan (for grating)

Instructions:

  1. Soak the Binder: In a small bowl, combine the Panko breadcrumbs and milk/cream. Let sit for 5 minutes until soft.
  2. Mix Meatball Base: In a large bowl, gently combine the ground beef, soaked breadcrumbs, egg, grated Parmesan, oregano, onion powder, salt, and pepper. Roll the mixture into small, uniform meatballs (approx. 1.25 inches diameter). You should yield 18-24 balls.
  3. Sear and Simmer: Heat olive oil in a skillet over medium-high heat. Sear the meatballs in batches until browned on all sides (5-7 minutes). Pour the marinara sauce over the seared meatballs, bring to a simmer, then reduce heat and cook, covered, for 10 minutes. Remove meatballs and set aside; keep sauce warm for dipping.
  4. Make the Garlic Butter and Prep Components: Preheat the oven to 375°F (190°C). Melt the unsalted butter in a small saucepan. Stir in the minced garlic and chopped parsley. Cut the bread and mozzarella into roughly 1-inch cubes.
  5. Assemble the Skewers: Starting and ending with bread (to act as an anchor), thread the ingredients onto 6-8 skewers in the pattern: Bread Cube, Meatball, Mozzarella Cube, Meatball, Mozzarella Cube, Meatball, Bread Cube.
  6. Drizzle and Bake: Place the assembled skewers onto a parchment-lined baking sheet. Generously brush or drizzle the entire skewer (especially the bread) with the garlic butter mixture. Bake for 8-10 minutes, or until the mozzarella is melted and gooey and the bread is crisp and toasted.
  7. Serve: Remove from the oven. Grate a little extra fresh Parmesan over the hot skewers immediately. Serve hot with a small pot of the reserved warm marinara sauce for dipping.