Classic Spicy Italian Meatball Skewers with Marinara Dipping Sauce Recipe

2022-11-10

By Italian Food Master

Italian Cuisine

Appetizer

Spicy Italian Meatball Skewers with Marinara Dipping Sauce is a recipe inspired by Italian cuisine. 

Grilled Meatball Skewers in Modern Italian Cuisine

Meatballs are a staple of Italian cooking and can be found in dishes from all over the country. However, grilled meatball skewers aren't a traditional dish in Italy, but have been adapted and reinvented in modern Italian cuisine. 

Calabrian Cuisine Dish

The spicy flavor profile of this dish is typical of the southern regions of Italy, where many dishes are prepared with red pepper flakes, garlic, and other bold seasonings. There are many different types of Italian meatballs, but the spicy version is often associated with the Calabria region of Southern Italy. 

 Authentic Italian Marinara Sauce

Marinara sauce, which is the dipping sauce for the meatball skewers, is a classic Italian tomato sauce made with tomatoes, garlic, onions, and herbs such as basil and oregano. Although marinara sauce can be found throughout Italy, the recipe may vary slightly depending on the region.

Pitfalls on Spicy Italian Meatball Skewers with Marinara Dipping Sauce

 Making the meatballs: Use a mixture of ground beef and pork for a juicy and flavorful meatball. Adding breadcrumbs, grated Parmesan cheese, and fresh herbs like parsley and basil will also help to enhance the flavor.

 Shaping the meatballs: When forming meatballs, make sure to shape and cook them evenly on the grill. A good size for these skewers is about 1 1/2 to 2 inches in diameter.

 Soaking the skewers: Soak wooden skewers in water for at least 30 minutes before adding the meatballs. This will prevent them from burning on the grill.

 Preparing the marinade: A spicy marinade made with olive oil, red pepper flakes, garlic, and herbs like oregano and thyme will add a nice kick to the meatballs. Toss the meatballs in the marinade and let them rest for at least 30 minutes in the refrigerator.

 Skewering the meatballs: Thread the meatballs onto the skewers, leaving space between each one to cook evenly.

 Grilling the meatballs: Preheat the grill to medium-high heat and lightly oil the grates. Grill the meatballs for 10-12 minutes, turning frequently, until they are browned on all sides and cooked through.

 Making the marinara dipping sauce: Mix canned tomato sauce with garlic, dried oregano, and basil in a bowl. Season with salt and pepper to taste. Peep at our article The Charm of Italian Sautéing .

 Serving the skewers: Remove the meatballs from the skewers and serve with the marinara dipping sauce on the side. Garnish with fresh herbs like basil or parsley for added flavor.

Ingredients

• 1 pound ground beef

• 1/2 cup breadcrumbs

• 1/4 cup milk

• 1 egg

• 2 cloves garlic, minced

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/2 teaspoon dried oregano

• 1/2 teaspoon dried basil

• 1/4 teaspoon red pepper flakes

• 1/4 cup grated parmesan cheese

• 1/4 cup chopped fresh parsley

• 1/4 cup olive oil

• 1 cup marinara sauce, warmed

• 8 wooden skewers, soaked in water

Instructions

1. Preheat grill to medium heat.

2. In a large bowl, mix together ground beef, breadcrumbs, milk, egg, garlic, salt, black pepper, oregano, basil, red pepper flakes, parmesan cheese, and parsley until well combined.

3. Form meat mixture into 1-inch balls and thread onto wooden skewers, about 4 meatballs per skewer.

4. Brush meatballs with olive oil and grill for 5-6 minutes on each side, or until browned and cooked through.

5. Serve warm with warmed marinara sauce for dipping.

Preparation Time 20 min

Cook Time 15 min

Total time 35 min

Nutrition Facts

Calories: 302

Fat: 21 g

Saturated Fat: 6 g

Carbohydrates: 10 g

Fiber: 1 g

Sugar: 3 g

Protein: 18 g

Regional Ingredients Variations of Spicy Italian Meatball Skewers

Tuscany, they may use some ground pork, fennel seeds, and some grated Pecorino Romano cheese for the meatballs, and may serve them with some arrabbiata sauce (a spicy tomato sauce) for an extra kick of flavor. This variation is commonly known as "Polpette Piccanti alla Toscana."

Calabria, they may use some ground beef, hot pepper flakes, and some chopped parsley for the meatballs, and may serve them with some 'nduja (a spicy spreadable salami) for a bold and spicy taste. This variation is commonly known as "Polpette Piccanti alla Calabrese."

Sicily, they may use some ground pork, garlic, and some chopped mint for the meatballs, and may serve them with some spicy tomato relish and some grated Pecorino cheese for a rich and flavorful taste. This variation is commonly known as "Polpette Piccanti alla Siciliana."

Emilia-Romagna, they may use some ground beef, grated Parmigiano-Reggiano cheese, and some diced pancetta for the meatballs, and may serve them with some spicy tomato sauce and some grilled polenta slices for a hearty and satisfying meal. This variation is commonly known as "Polpette Piccanti all'Emiliana."

Puglia, they may use some ground lamb, garlic, and some chopped rosemary for the meatballs, and may serve them with some spicy yogurt sauce and some grilled eggplant slices for a Mediterranean twist. This variation is commonly known as "Polpette Piccanti alla Pugliese."

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