Meatballs on a stick are a fun, portable twist on classic Italian-American meatballs. Juicy, seasoned ground beef and pork are rolled into bite-sized balls, baked until perfectly browned, and then skewered for easy grabbing. This recipe works because the combination of meats and a panade (bread and milk) keeps the meatballs tender and moist, while the stick makes them perfect for parties, game days, or a fun weeknight dinner.
Ingredients
- 1/2 cup (120 ml) whole milk
- 2 slices white bread, crusts removed, torn into small pieces (about 1 cup / 40 g)
- 1 lb (450 g) ground beef (80/20)
- 1/2 lb (225 g) ground pork
- 1/2 cup (50 g) grated Parmesan cheese
- 1/4 cup (15 g) fresh parsley, finely chopped
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) black pepper
- 1/2 tsp (1 g) dried oregano
- 1/4 tsp (0.5 g) red pepper flakes (optional)
- 12–14 wooden or metal skewers (if wooden, soak in water for 30 minutes)
- 1/2 cup (120 ml) marinara sauce, for serving (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil and set aside.
- In a small bowl, combine the milk and torn bread. Let it sit for 5 minutes until the bread is soft and mushy. This is the panade that keeps the meatballs tender.
- In a large bowl, add the ground beef, ground pork, Parmesan, parsley, egg, garlic, salt, pepper, oregano, and red pepper flakes (if using). Add the soaked bread mixture (including any remaining milk) and gently mix with your hands until just combined. Do not overmix, or the meatballs will be tough.
- Shape the mixture into 1.5-inch (4 cm) meatballs. You should get about 18–20 meatballs. Place them on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart.
- Bake for 18–20 minutes, or until the internal temperature of the meatballs reaches 160°F (71°C), the USDA FSIS safe minimum for ground meat. Check with an instant-read thermometer inserted into the center of a meatball.
- Remove from the oven and let rest for 5 minutes. This helps the juices redistribute.
- Thread 2–3 meatballs onto each skewer. If using wooden skewers, ensure they were soaked to prevent burning. Serve warm with marinara sauce for dipping, if desired.
Tips
- Don’t overmix: Mix the meatball mixture just until the ingredients are combined. Overworking the meat can make the meatballs dense and tough.
- Use a cookie scoop: For evenly sized meatballs, use a 1.5-inch (4 cm) cookie scoop or tablespoon. This ensures they cook evenly and look uniform on the stick.
- Soak wooden skewers: If using wooden skewers, soak them in water for at least 30 minutes before threading the meatballs. This prevents them from catching fire in the oven or burning.
- Make ahead: You can prepare the meatball mixture and shape the meatballs a day in advance. Store them covered in the refrigerator, then bake when ready. This is a great time-saver for parties.
Serving Suggestions
Serve meatballs on a stick as a crowd-pleasing appetizer with a side of warm marinara sauce or a creamy ranch dip. For a complete meal, pair them with a simple green salad, roasted vegetables, or a bowl of pasta. They also work great as a fun main course for kids, served with a pile of napkins!
Variations
- Swedish style: Replace the marinara with a creamy gravy made from beef broth and sour cream. Use all ground beef or a mix of beef and pork, and add a pinch of allspice and nutmeg to the meatballs.
- Chicken or turkey: Substitute the beef and pork with ground chicken or turkey. Note that poultry must be cooked to 165°F (74°C). Add a tablespoon of olive oil to the mixture to keep it moist, as lean poultry can dry out.
- Gluten-free: Use gluten-free bread or rolled oats instead of white bread. The oats will act as a binder similarly.
- Spicy: Add 1–2 teaspoons of sriracha or a chopped fresh chili to the meat mixture for an extra kick.
Storage and Reheating
Store leftover meatballs (with or without sticks) in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 10–12 minutes, or until heated through to 165°F (74°C). You can also microwave them in 30-second intervals, but the oven will keep them from becoming soggy. Meatballs can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use only ground beef? Yes, you can use all beef, but the meatballs will be slightly less tender. Adding the panade (bread and milk) helps keep them moist. If using lean beef (like 90/10), consider adding a tablespoon of olive oil.
Can I cook these on the grill? Absolutely! Thread the raw meatballs onto skewers and grill over medium heat for about 15–20 minutes, turning occasionally, until they reach 160°F (71°C). This adds a nice smoky flavor.
Why did my meatballs fall off the stick? Meatballs can slide off if they are too large or the skewer is too thin. Use 1.5-inch (4 cm) meatballs and thread them through the center. Letting them rest for 5 minutes after baking also helps them firm up slightly.
Can I make these ahead of time and freeze them? Yes, you can freeze the unbaked meatballs on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding 5–10 minutes to the cooking time, until the internal temperature reaches 160°F (71°C).
What if I don’t have wooden skewers? You can use metal skewers, or simply serve the meatballs without sticks—they taste just as good! You can also use rosemary sprigs (stripped of leaves) as a fragrant, edible skewer.
Can I make these in an air fryer? Yes, preheat the air fryer to 375°F (190°C) and cook the meatballs in a single layer for 12–15 minutes, shaking the basket halfway through, until they reach 160°F (71°C).
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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