Name: Grilled Meatball Skewers with Marinara Dip
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 6 servings
Cuisine: Italian-American
Ingredients: 1 lb ground beef (85% lean); 1/2 lb ground pork; 1/2 cup breadcrumbs; 1/4 cup grated Parmesan cheese; 1 egg; 2 tbsp milk; 2 garlic cloves, minced; 1 tsp kosher salt; 1/2 tsp black pepper; 1 tbsp chopped parsley; 1/2 tsp dried oregano; Olive oil spray; Wooden or metal skewers; 1 1/2 cups marinara sauce

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If you are looking for something fun, flavorful, and totally crowd-pleasing, these meatball skewers are about to become your new go-to. They are juicy, charred just right on the grill, and served with a warm, garlicky marinara dip that has everyone licking their fingers, yes, even the picky eaters. They are perfect for a chill Friday night or your next backyard gathering.

This recipe takes me straight back to summer weekends spent prepping dinner while the kids ran around outside and the grill fired up in the backyard. It is one of those meals that feels like a mini party even on an ordinary weekday, and because the meatballs freeze so well, a little prep now pays off with easy dinners later.

Why You’ll Love This Recipe

These skewers hit that sweet spot between weeknight-easy and party-worthy. The meatballs come together quickly, cook in about twelve minutes, and pick up a gorgeous smoky char that you simply cannot get any other way. Every bite is tender and juicy thanks to a classic beef-and-pork blend.

They are also wonderfully practical. You can make a double batch and freeze half for future meals, and they are endlessly kid-approved and ready for a crowd. Best of all, they come with a dreamy marinara dip you will want to spoon over just about everything, which turns a simple platter of meatballs into something a little bit special.

Ingredients

For the meatballs you will combine 1 pound of ground beef (85% lean) with 1/2 pound of ground pork, which together give you the richest flavor and the most tender texture. Bind and season them with 1/2 cup of breadcrumbs, preferably Italian-style, 1/4 cup of grated Parmesan cheese, 1 egg, 2 tablespoons of milk, and 2 cloves of minced garlic.

Season the mixture with 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, 1 tablespoon of chopped parsley, and 1/2 teaspoon of dried oregano. You will also need olive oil spray or a light brushing of oil, wooden or metal skewers, and 1 1/2 cups of marinara sauce, either store-bought or homemade, for dipping. If you like a little heat, a pinch of red pepper flakes stirred into the meat is a welcome addition.

Grilled Meatball Skewers with Marinara Dip ingredients

Step-by-Step Instructions

In a large bowl, combine the ground beef, pork, breadcrumbs, Parmesan, egg, milk, garlic, salt, pepper, parsley, and oregano. Mix just until everything comes together and try not to overwork it, since overmixing leads to dense, tough meatballs. Form the mixture into small meatballs about 1.5 inches in diameter; you should end up with roughly 18 to 20.

Thread 3 to 4 meatballs onto each skewer, leaving a little space between them so they cook evenly on all sides. If you are using wooden skewers, remember to soak them in water for about 30 minutes first so they do not scorch on the grill.

Preheat your grill to medium-high heat and brush the grates with oil to prevent sticking. Lightly spray or brush the meatballs with olive oil, then grill the skewers for 10 to 12 minutes, turning them every 3 to 4 minutes, until they are browned all over and cooked through. You are looking for an internal temperature of 160 degrees Fahrenheit.

While the meatballs grill, warm the marinara sauce in a small saucepan over medium-low heat. Serve the skewers hot with the marinara on the side for dipping, or drizzle it over the top if you are feeling fancy.

Grilled Meatball Skewers with Marinara Dip

Tips for the Best Meatball Skewers

A cookie scoop is your best friend for portioning even meatballs quickly, which helps them cook at the same rate. If you are prepping for a crowd, you can bake the meatballs first, thread them onto skewers, and then finish them on the grill just long enough to pick up that smoky char. Leftover meatballs slide right off the skewers and freeze well for up to 2 months.

These skewers also love company on the table. Serve them alongside a fresh green salad and crusty bread, or turn them into a heartier spread with a batch of velvety creamed spinach. For a full appetizer board, pair them with something flaky like everything bagel pigs in a blanket so there is a little something for everyone.

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Frequently Asked Questions

Can I make these ahead of time?
Yes. You can shape the meatballs up to two days ahead and keep them in the fridge, or freeze them uncooked for up to a month. Skewer and grill them when you are ready to serve.

Do I have to use a grill?
Not at all. Roast them in the oven at 400 degrees Fahrenheit for about 15 to 18 minutes, or cook them on a grill pan on the stovetop for a similar seared finish.

What is the best way to reheat leftovers?
Warm them in a 350 degree oven for about 10 minutes, or microwave them gently. If they are frozen, let them thaw overnight in the fridge first for the best texture.

Can I use a leaner meat?
Absolutely. Swap the beef and pork for ground turkey or chicken for a lighter version, though you may want a touch of extra oil to keep them moist.

How do I keep the meatballs juicy?
Do not skip the breadcrumbs and milk, and avoid overmixing. That combination keeps the meatballs tender and prevents them from drying out on the grill.

Whether they anchor a backyard cookout or a cozy weeknight dinner, these meatball skewers are guaranteed to disappear fast. For more ways to keep your table balanced, explore these healthy eating ideas, and when you fire up a batch, tag @thekitchensaid on Instagram so I can see how they turned out.

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