Thursday, February 5, 2015

Meatball Skewers with Stand By Bread!

This is going to be a quick note....... I wanted to get something "out there"  to keep my Friday promise to you all. Promises are important. That's why, though it's late, I'm tapping out this blog. I've been pretty busy keeping a promise to my dad to "take care of Jo" (my step-mom) after he passed. She's done fairly well to this point, but her loneliness for Dad has begun to take over and her health is declining. We're there for her, keeping our promise to Dad, and showing our love for her, in large and small ways. 

Today's recipe is a "small way" I want to say thanks to all of you for reading my blog. I think you'll really enjoy playing "pick up sticks" with these tasty skewers! I wish I could lay claim to the original idea, as I think it is easy, so cute, so yummy! I PROMISE you - you and your friends will love this recipe! 

Meatball Skewers!

1 lb. ground turkey
½ cup Italian bread crumbs
½ cup grated Parmesan cheese
1 tsp dried Oregano
1 tsp dried Basil
1 tsp dried Italian herbs (I used Penzey’s Pasta Sprinkle)
½ tsp Crushed Red Pepper
2 cloves garlic, minced
Shredded mozzarella cheese
10"-12" wooden skewers, if you put 3 meatballs on a stick; 6” skewers if you put 2 on a stick)
Marinara sauce for dipping

Prepare EZ DOH’s “basic” recipe for bread (see “My Life as a Loaf – Stand-by Bread”). I used 1 cup of water and cut the flour back to approximately 2 ¾ cups). Prepare as directed. While dough is rising, prepare the meatballs:

1.      Preheat oven to 375°
2.      Line 2 baking sheets with parchment paper. Set aside.
3.      In bowl combine ground turkey, bread crumbs, Parmesan cheese, Oregano, Basil, red pepper flakes and garlic. Form into 1 inch, or slightly smaller, meatballs (I ended up with about 20-24 meatballs)
4.      Divide risen dough into four pieces. Roll each piece into a rectangle, approximately 5”x7”. Cut each rectangle into four to five 7” strips.
5.      Thread the end of one strip of dough then meatball. Repeat the process with 1 more meatball, alternating dough-meatball, ending with dough (see pic) . Make sure to spread dough and meatballs away from each other by about ¼", so the meatballs bake through and the dough has room to expand.  (You may have a little dough left over – bake a roll!)
6.      Bake for 20 minutes until the meatballs are cooked through and the bread is lightly browned. Remove from oven and sprinkle each skewer with 1-2 Tbsp of shredded mozzarella cheese. Place back in oven for 2-3 minutes until cheese is melted.
7.      Serve immediately with warm marinara sauce for sipping.

Inspired by/adapted from:


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