Rosemary Meatball Skewers
Category: Main Course | Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Ground Pork | 400g |
| Paprika | 1 pinch |
| Brown Sugar | 10g |
| Tropea Red Onions | 40g |
| Fine Salt | 1 pinch |
| Fresh Rosemary Sprigs | 2-3 sprigs |
| Extra Virgin Olive Oil | As needed |
Instructions
-
Prepare the Meatball Mixture
In a large mixing bowl, combine the ground pork with a pinch of paprika. Peel and finely chop the Tropea red onions, then add them to the meat mixture. Season with a pinch of fine salt and add the brown sugar. Use your hands or a spoon to mix the ingredients thoroughly until you have a well-blended, smooth meatball mixture. -
Form the Meatballs
Take small portions of the meat mixture, approximately 15 grams each, and roll them into small meatballs using the palms of your hands. You should be able to form about 32 meatballs in total. -
Prepare the Rosemary Skewers
Take fresh rosemary sprigs and carefully strip off a few of the needles from the bottom, leaving some at the top for flavor. Using these rosemary sprigs as skewers, gently skewer 4 meatballs onto each sprig. Repeat the process until you have made 8 skewers in total. -
Cook the Skewers
Heat a generous amount of extra virgin olive oil in a large frying pan over medium heat. Once the oil is hot, carefully place the rosemary skewers into the pan. Allow them to cook for 8-10 minutes, turning them occasionally with a spatula or kitchen tongs, until they are evenly browned and cooked through. -
Serve
Once your rosemary meatball skewers are golden and delicious, remove them from the pan and transfer them to a serving plate. Serve them hot and enjoy the rich flavors of rosemary, paprika, and savory meatballs.
These rosemary meatball skewers are perfect for a flavorful and aromatic main course that will impress family and friends. Simple to prepare and packed with Mediterranean flair, they make a delicious addition to any meal.
Enjoy!
