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While I\u2019ll never say no to a saucy, cheesy meatball Parm, it doesn\u2019t exactly lend itself to being shareable. That is, until these meatball Parm skewers entered the scene. I\u2019m turning the satisfying sandwich bite-sized with homemade meatballs, marinara, melty mozzarella, and fresh basil all in one perfect bite. If your tailgate<\/u> or game day<\/u> party needs something extra special, then this under-an-hour appetizer<\/u> fits the bill. <\/p>\n
You can make homemade marinara<\/u> if you\u2019d like, but in the sake of saving time, I highly recommend using your favorite brand (this is our favorite store-bought marinara<\/u>). <\/p>\n
Made this recipe? Let me know how it went in the comments below!<\/p>\n\n\n\n\n<\/div>\nPHOTO: MURRAY HALL; FOOD STYLING: TAYLOR ANN SPENCER<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\nRead More<\/button><\/p>\n<\/section>\n\n\nAdvertisement – Continue Reading Below<\/p>\n<\/div>\n<\/div>\n\n\n\nIngredients<\/h2>\nSee All Nutritional Information<\/button><\/p>\nPrint<\/button><\/div>\n<\/div>\n<\/section>\n\n\n\n\nStep\u00a0<\/span>1<\/span>Mince two cloves of garlic and thinly slice the remaining to cloves. <\/li>\nStep\u00a0<\/span>2<\/span>In a large bowl, ground beef, bread crumbs, egg, parsley, minced garlic and \u00bc cup Parmesan. Season with salt and pepper. Mix until just combined. Roll into golf-size balls. <\/li>\nStep\u00a0<\/span>3<\/span>Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook to brown on all sides. When the meatballs have developed a nice crust, remove them from the skillet and wipe the skillet clean. Return skillet to stovetop over medium heat. Pour marinara into the skillet. Stir in thinly sliced garlic and remaining Parmesan, bring sauce to simmer then add the meatballs back to the pan. Spoon sauce over the meatballs. Cover the pan with a lid and simmer meatballs for another 10-12 minutes, or until cooked through.<\/li>\nStep\u00a0<\/span>4<\/span>Top each meatball with mozzarella. Cover pan with lid and cook until the cheese is melted. Turn off heat. Top each meatball with a whole basil leave, folded, and pierce with a toothpick to serve.<\/li>\n<\/ol>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\n<\/div>\nPHOTO: MURRAY HALL; FOOD STYLING: TAYLOR ANN SPENCER<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\n\n
PHOTO: MURRAY HALL; FOOD STYLING: TAYLOR ANN SPENCER<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\nRead More<\/button><\/p>\n<\/section>\n\n\nAdvertisement – Continue Reading Below<\/p>\n<\/div>\n<\/div>\n\n\n\nIngredients<\/h2>\nSee All Nutritional Information<\/button><\/p>\nPrint<\/button><\/div>\n<\/div>\n<\/section>\n\n\n\n\nStep\u00a0<\/span>1<\/span>Mince two cloves of garlic and thinly slice the remaining to cloves. <\/li>\nStep\u00a0<\/span>2<\/span>In a large bowl, ground beef, bread crumbs, egg, parsley, minced garlic and \u00bc cup Parmesan. Season with salt and pepper. Mix until just combined. Roll into golf-size balls. <\/li>\nStep\u00a0<\/span>3<\/span>Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook to brown on all sides. When the meatballs have developed a nice crust, remove them from the skillet and wipe the skillet clean. Return skillet to stovetop over medium heat. Pour marinara into the skillet. Stir in thinly sliced garlic and remaining Parmesan, bring sauce to simmer then add the meatballs back to the pan. Spoon sauce over the meatballs. Cover the pan with a lid and simmer meatballs for another 10-12 minutes, or until cooked through.<\/li>\nStep\u00a0<\/span>4<\/span>Top each meatball with mozzarella. Cover pan with lid and cook until the cheese is melted. Turn off heat. Top each meatball with a whole basil leave, folded, and pierce with a toothpick to serve.<\/li>\n<\/ol>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\n<\/div>\nPHOTO: MURRAY HALL; FOOD STYLING: TAYLOR ANN SPENCER<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\n\n
Read More<\/button><\/p>\n<\/section>\n\n\nAdvertisement – Continue Reading Below<\/p>\n<\/div>\n<\/div>\n\n\n\nIngredients<\/h2>\nSee All Nutritional Information<\/button><\/p>\nPrint<\/button><\/div>\n<\/div>\n<\/section>\n\n\n\n\nStep\u00a0<\/span>1<\/span>Mince two cloves of garlic and thinly slice the remaining to cloves. <\/li>\nStep\u00a0<\/span>2<\/span>In a large bowl, ground beef, bread crumbs, egg, parsley, minced garlic and \u00bc cup Parmesan. Season with salt and pepper. Mix until just combined. Roll into golf-size balls. <\/li>\nStep\u00a0<\/span>3<\/span>Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook to brown on all sides. When the meatballs have developed a nice crust, remove them from the skillet and wipe the skillet clean. Return skillet to stovetop over medium heat. Pour marinara into the skillet. Stir in thinly sliced garlic and remaining Parmesan, bring sauce to simmer then add the meatballs back to the pan. Spoon sauce over the meatballs. Cover the pan with a lid and simmer meatballs for another 10-12 minutes, or until cooked through.<\/li>\nStep\u00a0<\/span>4<\/span>Top each meatball with mozzarella. Cover pan with lid and cook until the cheese is melted. Turn off heat. Top each meatball with a whole basil leave, folded, and pierce with a toothpick to serve.<\/li>\n<\/ol>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\n<\/div>\nPHOTO: MURRAY HALL; FOOD STYLING: TAYLOR ANN SPENCER<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\n\n
Advertisement – Continue Reading Below<\/p>\n<\/div>\n<\/div>\n
See All Nutritional Information<\/button><\/p>\nPrint<\/button><\/div>\n<\/div>\n<\/section>\n\n\n\n\nStep\u00a0<\/span>1<\/span>Mince two cloves of garlic and thinly slice the remaining to cloves. <\/li>\nStep\u00a0<\/span>2<\/span>In a large bowl, ground beef, bread crumbs, egg, parsley, minced garlic and \u00bc cup Parmesan. Season with salt and pepper. Mix until just combined. Roll into golf-size balls. <\/li>\nStep\u00a0<\/span>3<\/span>Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook to brown on all sides. When the meatballs have developed a nice crust, remove them from the skillet and wipe the skillet clean. Return skillet to stovetop over medium heat. Pour marinara into the skillet. Stir in thinly sliced garlic and remaining Parmesan, bring sauce to simmer then add the meatballs back to the pan. Spoon sauce over the meatballs. Cover the pan with a lid and simmer meatballs for another 10-12 minutes, or until cooked through.<\/li>\nStep\u00a0<\/span>4<\/span>Top each meatball with mozzarella. Cover pan with lid and cook until the cheese is melted. Turn off heat. Top each meatball with a whole basil leave, folded, and pierce with a toothpick to serve.<\/li>\n<\/ol>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\n<\/div>\nPHOTO: MURRAY HALL; FOOD STYLING: TAYLOR ANN SPENCER<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\n\n
PHOTO: MURRAY HALL; FOOD STYLING: TAYLOR ANN SPENCER<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\n\n
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