Ingredients:

  • 1 lb Ground Beef (80/20 preferred)
  • 1 Large Egg, lightly beaten
  • 1/2 cup Panko Breadcrumbs
  • 2 Tbsp Milk (whole or semi-skimmed)
  • 1/4 cup Yellow Onion, finely grated
  • 1/4 cup Parmesan Cheese, freshly grated
  • 1 tsp Dried Oregano
  • 1/2 tsp Garlic Powder
  • 1 tsp Salt (Kosher or Sea)
  • 1/2 tsp Black Pepper (freshly ground)
  • 1 medium Baguette, cut into 1-inch (2.5 cm) cubes
  • 8 oz Fresh Mozzarella (low-moisture, block), cut into 1-inch (2.5 cm) cubes
  • 1/2 cup Unsalted Butter (1 stick), melted
  • 4 cloves Fresh Garlic, minced
  • 2 Tbsp Fresh Parsley, chopped
  • 1 cup Marinara/Tomato Sauce (for dipping)

Instructions:

  1. Prepare the Meatball Mix: In a large bowl, combine the milk and Panko breadcrumbs; let sit for 5 minutes until soft. Add the ground beef, grated onion, egg, Parmesan, oregano, garlic powder, salt, and pepper.
  2. Mix Gently: Use your hands to combine the ingredients until just mixed. Do not overwork the meat. Cover the bowl and chill for 30 minutes to help the mixture hold its shape.
  3. Bake the Meatballs: Preheat the oven to 400°F (200°C). Roll the chilled mixture into 1-inch (2.5 cm) balls. Place them on a parchment-lined baking sheet and bake for 18–20 minutes, or until browned and the internal temperature reaches 165°F (74°C). Set aside.
  4. Prepare Assembly Components: Cut the baguette and mozzarella into rough 1-inch (2.5 cm) cubes. Gently warm the marinara sauce on the hob.
  5. Make the Garlic Butter: Melt the unsalted butter in a small saucepan. Stir in the minced fresh garlic and chopped parsley. Keep warm.
  6. Assemble the Skewers: Thread the components onto standard 8-inch skewers in this alternating pattern: Meatball, Mozzarella Cube, Bread Cube. Repeat the pattern once more. Finish with a final Meatball. You should have 3 meatballs per skewer.
  7. Brush and Finish: Place the assembled skewers back onto the parchment-lined baking sheet. Generously brush the bread and meatballs with the garlic butter mixture, ensuring the bread cubes are well coated for maximum crunch.
  8. The Final Bake: Return the skewers to the oven at 375°F (190°C) for 5–7 minutes, just until the bread cubes are slightly golden and toasted, and the cheese has begun to melt and soften. For an extra crisp finish, optionally broil for the last 60–90 seconds, watching carefully to prevent burning.
  9. Serve Immediately: Arrange the skewers on a platter. Serve warm with the reserved marinara sauce for dipping or drizzling.