Customizable
Meatball Skewers
A simple, well-seasoned meatball base that goes any direction you want — classic Italian, Tex-Mex, Mediterranean, or cheeseburger style. Bake a batch, thread onto toothpicks with your favorite toppings, and put them out as a snack platter, party appetizer, or fun weeknight dinner. One recipe, endless combinations.
- Meatballs
- 1 lb 93% lean ground beef or ground turkey
- ¼ cup almond flour (or finely grated Parmesan)
- ½ cup red onion, minced
- 3 cloves garlic, minced
- 1 large egg
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- ¼ tsp black pepper
- Skewer Topping Ideas
- — cherry tomatoes
- — dill pickle slices
- — 2% cheese cubes (cheddar, pepper jack, Swiss)
- — sliced jalapeños
- — Kalamata or black olives
- — fresh basil leaves
- — cucumber rounds
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1
Preheat & prep
Preheat oven to 400°F. Place a wire rack on top of a foil-lined baking sheet and set aside.
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2
Mix the meatballs
In a large bowl, combine the ground beef or turkey, almond flour, minced red onion, garlic, egg, garlic powder, onion powder, salt, and pepper. Mix with your hands or a stand mixer with the paddle attachment until just combined — don't overwork the meat or the meatballs will be tough.
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3
Form & bake
Roll the mixture into ¾–1 inch balls and place on a wire rack set over a foil-lined baking sheet — the rack allows hot air to circulate so the meatballs brown evenly on all sides. Bake at 400°F for 22–25 minutes until cooked through to 160°F for beef or 165°F for turkey.
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4
Assemble the skewers
Let the meatballs cool for 3–4 minutes. Thread each onto a long toothpick or small skewer with your chosen toppings. Arrange on a serving platter and let everyone build their own combinations — that's the whole fun of this recipe.
- Zero-carb binder: Almond flour keeps these meatballs together without any breadcrumbs — finely grated Parmesan is a great swap if you want extra savory flavor.
- Flavor direction ideas: Italian — add dried Italian seasoning to the meat mix, skewer with cherry tomato, mozzarella, and fresh basil. Tex-Mex — add cumin and chili powder, skewer with jalapeño and pepper jack. Cheeseburger — use beef, skewer with pickle and sharp cheddar. Mediterranean — skewer with Kalamata olive and cucumber.
- Wire rack is essential: Placing the meatballs on a rack rather than directly on the baking sheet lets hot air circulate underneath so they brown evenly all over rather than steaming on the bottom.
- Great for entertaining: Make a double batch, set out small bowls of different toppings, and let guests build their own skewers. It's an interactive appetizer that disappears fast and keeps everyone happy.
- Make ahead: Baked meatballs keep in the fridge for up to 4 days and reheat in the microwave in 60 seconds or in the air fryer at 375°F for 3 minutes — assemble the skewers fresh right before serving.