Antipasto Meatball Skewers

January 3, 2014

in Recipes

Antipasto Meatball Skewers
This is a great holiday appetizer. It makes about 15 regular-size skewers but you double serving size by cutting skewers in half.

·         One-half package Fast Fixin Fully Cooked Italian Style Meatballs
·         One-half pound Mountain View Meat Company hot links
·         Three tablespoons extra-virgin olive oil
·         One tablespoon Garden Club Apple Cider Vinegar
·         One-half teaspoon Daddy Hinkle’s Original dry seasoning
·         One-fourth teaspoon crushed red pepper
·         One and one-half teaspoon chopped fresh oregano
·         14-ounce can small artichoke hearts, drained and sliced lengthwise
·         Eight ounces fresh mozzarella balls (small or pearl size)
·         Half pint cherry or grape tomatoes
·         One (nine-ounce) package refrigerated cheese tortellini, cooked to package directions
·         Half cup fresh basil leaves, torn into large pieces

1.      Warm meatballs according to package directions.
2.      Slice hot links into half-inch chunks. Set aside.
3.      In a large bowl, whisk together olive oil, vinegar, Daddy Hinkle’s seasoning, red pepper and oregano. Add artichoke hearts, mozzarella balls, tomatoes, tortellini, meatballs and tortellini, and gently fold together. Let marinate for at least two hours.
4.      Thread ingredients onto bamboo skewers, adding pieces of basil to each skewer. Serve at room temperature.


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Lindsey Renuard is a blogger, YouTube beauty expert, and the Managing Editor of the Skiatook Journal.

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