If you’re looking for something fun, flavorful, and totally crowd-pleasing, these grilled meatball skewers are about to become your go-to. They’re juicy, charred just right, and dipped in a warm, garlicky marinara that will have everyone licking their fingers—yes, even the picky eaters! Perfect for a chill Friday night or your next backyard gathering.
Why You’ll Love This Recipe
This one takes me back to summer weekends when I’d prep dinner while the kids ran around outside and my husband fired up the grill. It’s one of those meals that feels like a mini party, even on an ordinary weekday.
- Perfectly smoky and juicy meatballs in every bite
- Fast prep and cook time—ideal for busy nights
- Freezer-friendly meatballs for easy future meals
- Kid-approved and party-ready
- Dippable with a dreamy marinara you’ll want on everything
Ingredients Breakdown
Essentials
- 1 lb ground beef (85% lean)
- 1/2 lb ground pork
- 1/2 cup breadcrumbs (preferably Italian-style)
- 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 (fresh or dried)
- 1/2 tsp dried oregano
- Olive oil spray (or a light brushing)
- Wooden or metal skewers
- 1 1/2 cups marinara sauce (store-bought or homemade)
Pro Tips
- Soak wooden skewers in water for 30 minutes to avoid burning.
- Mix beef and pork for richer flavor and tenderness.
- Use pre-warmed marinara for easy dipping with extra wow.
- Want spice? Add a pinch of red pepper flakes to the meat mixture.
Step-by-Step Instructions
- In a large bowl, combine ground beef, pork, breadcrumbs, Parmesan, egg, milk, garlic, salt, pepper, parsley, and oregano. Mix until just combined—don’t overwork it.
- Form into small meatballs, about 1.5 inches in diameter. You should get around 18–20.
- Thread 3–4 meatballs onto each skewer, leaving space between them to ensure even cooking.
- 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. Grill the skewers for 10–12 minutes, turning every 3–4 minutes, until browned and cooked through (internal temp should reach 160°F).
- While the meatballs are grilling, warm your marinara sauce in a saucepan over medium-low heat.
- Serve skewers hot with the marinara dip on the side—or drizzle over the top if you’re feeling fancy!
Chef’s Tips and Tricks
- Don’t skip the breadcrumb soak—they keep the meatballs juicy.
- Use a cookie scoop for even-sized meatballs and quicker prep.
- If you have leftovers, remove meatballs from skewers and freeze for up to 2 months.
- Prepping for a crowd? Bake meatballs first, skewer them, then finish on the grill for that smoky touch.
Recipe Variations and Serving Suggestions
- Swap the beef/pork for ground turkey or chicken for a leaner version.
- Add mini mozzarella balls between meatballs on the skewer—hello, melty magic!
- Serve over toasted baguette slices as mini meatball subs.
- Make it a pasta party—slide grilled meatballs off the skewers and toss with spaghetti and sauce.
- Pair with a green salad and crusty bread for an easy, complete meal.
FAQs
Can I make these ahead of time?
Yes! You can make the meatballs up to two days ahead and store in the fridge, or freeze them uncooked for up to a month. Skewer and grill when ready to serve.
Do I have to use a grill?
Nope! You can roast them in the oven at 400°F for about 15–18 minutes or cook them on a grill pan on the stovetop.
What’s the best way to reheat leftovers?
Pop them in the oven at 350°F for about 10 minutes or microwave gently. If frozen, let them thaw overnight first for best results.
Recipe Card
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
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 salt
- 1/2 tsp pepper
- 1 tbsp chopped parsley
- 1/2 tsp dried oregano
- Olive oil spray
- Skewers
- 1 1/2 cups marinara sauce
Instructions:
- Combine all meatball ingredients and mix gently.
- Roll into small balls and skewer.
- Grill over medium-high heat, turning, for 10–12 minutes until cooked through.
- Serve hot with marinara dipping sauce.
Nutrition: 320 calories per serving
Did you try these meatball skewers? I’d love to hear how they turned out! Leave a comment below or tag me on Instagram @thekitchensaid—sharing your deliciousness makes my day!