What makes a good appetizer really great? Flavor. Portability. Creativity. All of the above. When you whip up just the right combination, you’re left with the perfect finger food that’ll leave a lasting impression on your guests. So rather than serving up the same old cubed cheese or toothpick-speared meat at your next party, take it all the way to the top level with juicy, flavorful Italian-style meatballs. These are paired with fancy French brie, basil leaves and bright cherry tomatoes, all skewered on a sprig of fresh, aromatic rosemary.
Yes, you read that correctly: rosemary. The hardiness of this herb’s stem makes it an aesthetically impressive (and eco-friendly!) alternative to wooden skewers. And is there anything better than catching a faint whiff of rosemary’s pleasant, woody aroma as it wafts through your living room, porch or patio?
Here’s how to make Italian Meatballs on Rosemary Skewers:
1 lb. ground pork
1 lb. lean ground beef
1 Tbsp. mushroom powder
1/4 cup chopped rosemary
2 garlic cloves, minced
2 Tbsp. grated Parmesan cheese
1/3 cup bread crumbs
1/2 cup almond milk
1 onion, diced
2 tsp. salt
1 tsp. pepper
1 tsp. Italian seasoning
Long rosemary stems to use as skewers for serving
Roll of brie cheese
1. Heat non-stick skillet over medium heat, add olive oil. Cook onions until translucent, about 10 minutes. Remove from heat.
3. In large bowl, mix beef and pork. Stir in onions, breadcrumbs, milk, eggs, rosemary, garlic, salt, pepper, Italian seasoning, and Parmesan cheese. Use disposable vinyl gloves or a rubber spatula to mix all ingredients. Cover and refrigerate for 1 hour.
4. Heat skillet over medium heat, add 1 tbsp of olive oil.
5. Once hot, add meatballs. Cook for 1-2 minutes on each side until lightly browned. Lower heat to low, cover, and cook for an additional 10-12 minutes.
6. Peel off half the leaves from rosemary stems. Cut brie cheese roll into 1/4 inch slices. Place a tomato, basil leaf, brie cheese slice, then meatball on rosemary stem skewers.