Meatball Parm Skewers


  • 1 lb minced pork
  • 1/4 cup breadcrumbs
  • 1 tsp onion powder
  • 1 tsp chili flakes
  • 1 tsp dried oregano
  • 1 clove garlic, minced
  • 1 tsp salt
  • 3 1/2 oz firm mozzarella, cut into 18 cubes
  • 1 ball pre-made pizza dough
  • Olive oil
  • Parmesan
  • Garlic butter"
  • 1/4 cup butter
  • 1 clove garlic, minced
  • Large pinch of salt flakes
  • 2 tbsp parsley, very finely chopped
  • Marinara sauce, to serve


  • In a large mixing bowl, add the minced pork, onion powder, chili flakes, oregano, garlic and salt. Use your hands to mix it all together. Divide the mixture into 18 pieces. Working with one at a time, flatten it out into a disc in your hand. Put a piece of cheese in the middle, then close the pork mixture up into a ball around it. Repeat with the rest and cover with plastic wrap and chill for 30 minutes.
  • Preheat the oven to 400 degrees. Lightly oil a large baking tray.
  • Roll the pizza dough out into a 10-inch circle. Use a pizza cutter to slice 1/2-inch strips across it. (You will need 6 long strips, so discard any short ones from the edges.)
  • Take one skewer and pierce it 1/2 inch from the end with a piece of dough. Skewer a meatball on next, then wind the dough around to skewer that next, followed by 2 more meatballs with the dough winding around them. Place on a wire rack set over a baking tray. Brush the dough with olive oil and finely grate a little Parmesan on top. Bake in the hot oven for 15 to 18 minutes, until the meatballs are cooked through.
  • While the skewers are cooking, heat the butter in a small saucepan. Once melted, stir in the garlic, salt and parsley. Heat up the marinara sauce and put it into a small dipping bowl.
  • When the skewers are cooked, take them out of the oven and brush generously with the garlic butter before serving alongside the marinara dip.

June 4, 2020