fire roasted red pepper meatball skewers {party food}
I created this Fire Roasted Red Pepper Meatball Skewers recipe as a part of a sponsored post for Ragú® and SocialStars. #NewTraDish
My family lives by the rule that everything tastes better on a stick. It’s true. So when I was put to the task to mash together two classic Ragú® recipes, my mind instantly went to skewers. Lately I have been on a ground meat kick, probably because there was a massive sale a couple weeks back so I packed my freezer!
So there is dish #1, Mama’s Best Ever Spaghetti & Meatballs. Second dish? How about the delicious Pasta with Roasted Red Peppers? Collide on a stick? Perfecto.
When I first began experimenting with this recipe, I envisioned pasta on the skewer with the meatballs and roasted red peppers, but – the pasta kinda dried out. #fail Then I remembered a recipe I tried out a few weeks ago (and instagrammed if ya caught it) – the meatball sub on a stick. It is a super easy recipe involving meatballs and the pop-can biscuits to make “meatball subs” on sticks. It’s a popular dinner around my house and I even make a Mexican version (which I will definitely post at a later date) so why not mess with it again?
And so the Fire Roasted Red Pepper Meatball Skewer was born! Or as my 7 year old calls it, Fire Balls on a Stick! I think maybe I like her version better…
Might as well start with the fun part — the fire roasting.
You could roast your red bell peppers in the oven but I prefer mine right on the flame of my gas range! It just tastes so much better and it is so easy, so why not? Simply rinse your pepper, place an even coating of olive oil on it and place it over right on the range over medium heat. As the pepper blackens, turn it until you get an all-over char.
Take the pepper off the heat with tongs and place in a glass bowl. Cover the bowl with plastic wrap and let it steam for a few minutes. Then you will be able to slide the skin right off, de-seed and slice for your skewers.
After you prepare your meatballs and slice your biscuit dough, it’s time to assemble your skewers. To make the slide go easier, apply a very thin coat of olive oil to the skewer before you start. Then it is simple – dough, meatball, pepper, dough, meatball, pepper, dough.
Once your skewers come out all baked and delicious, topped with melted shaved parmesan, you need a dipping sauce — and what better than Ragú®? You could use just about any that you like, but this particular night I went with Ragú® Meat Creations Sautéed Onion and Beef. Seemed legit.
Skewers are perfect for football season, for holiday entertaining and kid-friendly dinners – a real crowd-pleaser every time!
Fire Roasted Pepper Meatball Skewers
Ingredients
1 lb ground beef (80/20)
1 large egg
2 Tbl milk
1 C Italian Panko breadcrumbs
1/2 C grated parmesan cheese
1/4 C fresh parsley, chopped
1 Tbl dried oregano
3 cloves garlic, crushed and minced
2 red bell peppers
1 pop-can premade biscuits
1 C shaved parmesan
wooden skewers
Ragú® Meat Creations Sautéed Onion and Beef for dipping
Directions
- Preheat oven to 375°. Line 2 baking sheets with parchment paper. Set aside.
- Rinse bell peppers, pat dry. Lightly oil the peppers with olive or grapeseed oil. Place over medium flame on gas range. Listen for popping and turn the pepper as the underside blackens, until you have an even char. Take the pepper off the heat with tongs and place in a glass bowl. Cover the bowl with plastic wrap and let it steam for a few minutes. Then you will be able to slide the skin right off, de-seed and slice into 1/2 inch strips.
- In a large mixing bowl combine ground beef, bread crumbs, egg, parmesan cheese, Oregano, Parsley, red pepper flakes and garlic. Add milk 1 Tbl at a time until desired consistency. Form into 1 inch meatballs.
- Open a pop-can of biscuits roll each out flat. With a pizza cutter, cut 1 inch strips. With one strip at a time, thread dough onto skewer then meatball. Next thread a pepper strip, then the dough again, next another meatball, the pepper strip end and finally the dough again. Always start and end with dough. Make sure to leave 1/4″ of space between the dough and meatballs for expansion.
- Bake for 20 minutes. Top each skewer with parmesan shavings and place back in the oven for 2 minutes until cheese is melted.
- Serve with warmed Ragú® Meat Creations Sautéed Onion and Beef for dipping.
For more delicious and easy Ragú® recipe ideas, visit their Facebook page. If you are into the recipe mash-ups like mine, make sure to check out the Ragú® Pinterest page. If you’d like to get involved with Ragú® Sauce Masters you can learn more here.
Keep in the know with Ragú® on Twitter @RaguSauce and #NewTraDish!
The Author
27 Comments
That looks so yummy. I have always wanted to make fire roasted peppers.
Food is always more fun when it’s on a skewer! Love roasted red peppers too.
This looks really good! Now I am really hungry! YUM!
another reason to get a gas stove!! i hate our electric one.
and those look DELICIOUS
Yes, there are so many benefits to a gas stove – for one gas is cheaper ;) and thanks!
Oh those fire roasted pepper skewers look delicious! That is something the Husband would love to enjoy coming home from work each night. And we actually have a gas stove to do this with!
Try it out! My husband is definitely a fan — he asks for them on football days = )
I love the idea of using Ragu as a dipping sauce. That’s what sold me on these. I’d eat an old leather shoe smothered in Ragu brand sauce.
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