Grilled Meatball Skewers
Spiedini
Region: Italy, Sicily
Category: Beef-Grilled
Season: Summer
Difficulty: Medium Difficulty

This Sicilian recipe is an example of cucina arabo-sicula, Sicilian cuisine influenced by the medieval Arab era.  The Arab influence is evident in the molding of the ground meat around the skewer.

[photo: Dennis M. Gottlieb, in Clifford A. Wright, Grill Italian]

Yield: Makes 4 servings
Preparation Time: 60 minutes

1 pound twice-ground beef (ask the butcher to do this or use a meat grinder or food processor)

1 large egg, beaten

1/2 cup freshly grated pecorino cheese

1/2 cup fresh bread crumbs

2 tablespoons finely chopped fresh parsley

1 garlic clove, peeled and finely chopped

Salt and freshly ground black pepper

About 1/2 loaf French or Italian bread, cut into eighteen 1-inch cubes

2 ounces pancetta, sliced 1/16 inch thick, cut into 1-inch squares

Twelve 8- to 10-inch wooden skewers

Extra-virgin olive oil for basting or drizzling

1. In a medium-size bowl, knead the ground beef, egg, pecorino, bread crumbs, parsley, garlic, salt and pepper to taste.  Form the meat with wet hands to prevent sticking into 18 walnut-sized balls.  Leave the meat to rest in the refrigerator for 30 minutes.

2. Prepare a medium-hot charcoal fire or preheat a gas grill for 15 minutes on medium.

3. Double skewer all the ingredients: place a meatball on a surface and skewer the meat balls, bread, and pancetta in that order, using not more than 3 of each ingredient per double skewer, keeping the 2 skewers parallel to each other about 1/2 inch apart.

4. Place the skewers on the grill and cook, turning occasionally and basting with olive oil, until the meat and bread are golden brown, 15 to 20 minutes.  Drizzle with olive oil after being grilled if desired and serve hot.

Variation: 

Note: 

Posted: 12/12/2006