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Meatball Spiedini Recipe
Golden and savoury, Meatball Spiedini are crisp, layered skewers that combine bread, cheese, and meat for a simple, flavourful dish made to share at any meal.
Prep Time: 25 minutes
Cook Time: 10 minutes
Chill Time: 10 minutes
Total Time: 45 minutes
Servings: 8 spiedini
Ingredients
For the Meatballs
- 300 g – 10.5 oz beef mince
- 1 egg
- ¼ tsp nutmeg
- 5 tbsp grated Parmigiano Reggiano or Grana Padano
- 5 tbsp breadcrumbs
- ¼ tsp ground pepper
- 1 tsp salt
For Assembling the Spiedini
- stale bread* – sliced into 1 cm – ½ inch thick slices and then cut to the same size as the meatballs
- Primosale cheese – sliced into 0.5 cm – ¼ inch thick slices and then cut to the same size as the meatballs
- salami – sliced into 0.5 cm – ¼ inch thick slices and then cut to the same size as the meatballs
- egg whites – lightly beaten
- flour and breadcrumbs – mixed in equal proportions
- salt
Instructions
For the Meatballs
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Mix all the ingredients together until evenly combined. Form small, slightly oval meatballs, each the size of a dried plum. Set them aside.
For Assembling the Spiedini
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Cut the bread, cheese, and salami. Cut everything to a similar size for even coating and frying.
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Thread the ingredients onto double skewers, starting with a piece of bread, then cheese, salami, and a meatball, and repeat. Make sure to finish with a piece of bread to keep the other ingredients from falling off the skewers. Note: If you do not have double skewers, use two regular skewers side by side.
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Dip each skewer into lightly beaten egg whites and coat well with the flour and breadcrumb mix.
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Shallow-fry the spiedini in hot vegetable oil until crisp and golden. Serve hot.
Recipe Notes
*The bread should be compact, with no holes inside. Buy it a few days in advance and let it dry before making the spiedini.