Pork Meatball Spiedini

Ingredients

• 500 gground pork
• 2eggs
• 1 clovegarlic
• 50 gstale bread, crusts removed
• A splashwhole milk
• 1 tablespoonground fennel seed
• To tastesalt and pepper
• 5bay leaves
• 5black peppercorns
• 1 tablespoonwhole fennel seeds
• To tastesalt
• 6bay leaves
• 9poached meatballs
• 6 pieces, 2.5 cm cubescrusty white bread, crusts removed
• To tastesalt and pepper
• As neededolive oil
• To tastelemon zest
• 1lemon wedge

Instructions

1. 1

   Crush the garlic

   Crush the garlic clove with salt.

2. 2

   Soak the bread

   Soak the crustless stale bread in milk with the crushed garlic and salt.

3. 3

   Mix the pork

   In a separate bowl, mix the ground pork with the whole eggs and spices.

4. 4

   Shred the bread

   Shred the soaked bread into the milk.

5. 5

   Combine the mixture

   Add all the bread and its liquid to the pork mixture.

6. 6

   Chill the mixture

   The mixture will be fairly wet; chill it for 1 hour before shaping.

7. 7

   Shape the meatballs

   When ready to roll, shape the mixture into 2.5 cm meatballs and place them on parchment-lined trays.

8. 8

   Prepare the poaching liquid

   Combine water with the aromatics and bring it to a simmer.

9. 9

   Poach the meatballs

   Submerge the meatballs and cook for 6 minutes, until done.

10. 10

    Drain the meatballs

    Lift the meatballs out onto a draining tray; they are ready to skewer.

11. 11

    Prepare the skewers

    Cut the bay leaves in half. Toss them in a bowl with the bread cubes and olive oil.

12. 12

    Thread the ingredients

    Thread each skewer in this order: half a bay leaf, a meatball, bread, a meatball, bread, a meatball, then half a bay leaf.

13. 13

    Sear the skewers

    Sear the skewers in a hot pan with olive oil, turning until coloured on all sides.

14. 14

    Finish and serve

    Serve on 15 cm skewers with lemon zest and a lemon wedge.

What is pork meatball spiedini?

Spiedini are Italian skewers, often made by threading small pieces of food together for cooking or serving. This version uses pork meatballs, bread and bay leaves for a savoury combination with soft centres and browned edges.

Fennel and garlic season the meat, while a final touch of lemon zest adds a bright, fragrant note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 600 calories, 37g protein, 24g carbs, 41g fat.

Most of the protein and fat come from the pork and eggs, while the soaked bread and skewer bread provide most of the carbohydrates. Olive oil adds further fat, and the amount of salt used will affect the sodium. Pair a skewer with vegetables or salad for a more balanced plate.

Why soak the bread?

Soft bread soaked in milk helps keep the pork mixture tender. Removing the crusts first makes it easier to shred the bread evenly into the liquid.

The mixture is meant to be quite wet, so chilling it for an hour makes it easier to shape into small meatballs.

Fennel and aromatics

Ground fennel seasons the meat mixture throughout, while whole fennel seeds and peppercorns add aromatic flavour to the poaching liquid. Garlic and salt are worked into the soaked bread before it is combined with the pork.

Bay leaves appear both in the poaching liquid and on the skewers; the leaves threaded with the meatballs perfume the bread as the skewers sear.

Poaching and doneness

Bring the water and aromatics to a simmer before adding the meatballs. Keep the liquid at a gentle simmer and cook them for 6 minutes, as directed.

The recipe specifies that they should be done before they are drained and skewered. Avoid a vigorous boil, which can make the meatballs jostle about in the liquid.

Build and sear the skewers

Use the stated pattern: half a bay leaf, three meatballs with two pieces of bread between them, then another half leaf. The recipe calls for crustless bread cubes measuring about 2.5 cm.

Sear in a hot pan with olive oil, turning until the outside is coloured on all sides. Handle the skewers gently so the cooked meatballs stay intact.

Serving ideas

Serve the skewers with lemon zest and a lemon wedge, so each person can add citrus to taste. A crisp green salad or simply dressed vegetables make a fresh contrast to the pork and bread.

For a more substantial meal, add roasted vegetables or a side of beans.

Recipe notes & tips

• Chill the wet mixture for the full hour before shaping so it is easier to handle.
• Keep the meatballs similar in size so they cook at a similar rate.
• Bring the poaching liquid to a simmer before adding the meatballs.
• Drain the poached meatballs before threading them onto skewers.
• Turn the skewers carefully while searing to colour all sides.
• Add the lemon zest just before serving for a fresh aroma.

Variations

• Herb finish: Add chopped parsley at the table for a fresh note.
• Extra citrus: Serve with additional lemon wedges for a sharper finish.
• More fennel: Add a little extra fennel seed to the meat mixture if you enjoy its aniseed flavour.
• Vegetable side: Serve with grilled courgette or peppers alongside the skewers.
• Smaller bites: Shape smaller meatballs and adjust the cooking time to suit their size.

Common mistakes to avoid

• Skipping the chill: The wet mixture is difficult to shape; chill it for 1 hour first.
• Boiling hard: A rolling boil can jostle the meatballs; keep the liquid at a simmer.
• Uneven meatballs: Different sizes cook at different rates; shape them uniformly.
• Crowded skewers: Overpacking can make turning awkward; follow the stated threading pattern.
• Searing too soon: Excess liquid can hinder browning; drain the meatballs before skewering.
• Forgetting the lemon: The dish can taste heavy without its finishing citrus; serve with the zest and wedge.

How to store

Refrigerate leftover cooked meatballs and skewers in an airtight container for up to 3 days. Reheat until piping hot in a covered pan over a gentle heat, or warm the meatballs separately and assemble the skewers afterwards.

Frequently asked questions