Juicy Lucy Meatball Skewers Recipes

Steps:

• Lightly mix 6 ounces ground beef chuck with a big pinch of kosher salt. Form into two equal balls, and then shape into two flat patties. Lay two slices American cheese between them and form the meat around the cheese; make an indentation in the center of the patty. Heat a cast-iron skillet over medium-high heat; sprinkle the skillet with salt. Cook the burger 4 to 5 minutes per side. Serve on a soft bun.

Steps:

• Preheat a grill pan over medium-high heat.
• Divide and skewer the meatballs, vegetables and bread evenly on 8 large skewers. Brush each of the skewers all over with the dressing.
• Grill the skewers on all sides until there are grill marks on all the ingredients and the meatballs are heated through, 8 to 10 minutes.
• Remove the skewers to a platter and sprinkle over the Parmesan cheese and parsley. Pour the warm marinara into a bowl and serve on the side.

Steps:

• In a medium pot, combine all ingredients for glaze and bring to a boil until the bubbles start to become sticky and glossy.
• Combine the ground chicken, green onions, ginger, sesame oil, and ¼ cup (60 ml) of the soy glaze in a bowl until evenly mixed.
• If the mixture does not hold its shape when rolled into a ball, add in panko breadcrumbs, mix evenly, and re-roll the meatballs to test their structural integrity.
• Roll about 1-inch (2 ½ cm) meatballs, then skewer 3-4 meatballs on a skewer. Repeat with remaining mixture.
• Heat oil in a pan over medium-high heat.
• Sear 3-4 skewers at a time and flip when the undersides are golden brown.
• Brush the glaze on the skewers evenly and cook for about 5 more minutes, flipping every minute and brushing additional glaze as necessary.
• Cool and serve!
• Enjoy!

Steps:

• Preheat the broiler.
• Mix the meatball mix, parsley, Parmesan, fennel, 2 of the garlic cloves, 2 teaspoons salt and a generous amount of pepper in a large bowl. Divide the mixture into 4 equal balls. Working with one ball at a time, divide it in half and flatten to make 2 patties about 5 inches in diameter. Fold 2 slices of mozzarella into quarters and place into the center of the patty. Top with the other patty and press the meat together very tightly, forming a large patty shape with the cheese secured inside. Repeat with the remaining balls and 6 of the cheese slices. (At this point, you can freeze the burgers. Thaw in the refrigerator before cooking.)
• Cook the pancetta in a large cast-iron skillet over medium-high heat, flipping once, until the fat has released and it's crispy, 3 to 4 minutes. Remove to a paper-towel-lined plate. Add the burgers to the pan and cook, flipping once and topping each patty with 1 slice of the remaining cheese with 1 minute of cooking time left. Cook until nicely golden brown and an instant-read thermometer registers 150 degrees F for medium, 4 to 5 minutes per side.
• Meanwhile, melt the butter in a small saucepan or microwave-safe bowl and stir in the remaining garlic. Place the hamburger buns onto a baking sheet and brush both sides with the garlic butter. Broil until toasted, 1 to 2 minutes. Spread 1 to 2 tablespoons marinara sauce on each bottom half of the buns. Place a burger patty on top of the bottom half of the bun. Then top each burger with a spoonful of marinara, 2 pieces of pancetta, a sprinkle of Parmesan and the top half of the bun.

Steps:

• In a large bowl, combine the first 7 ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls., On 12 metal or soaked wooden skewers, alternately thread meatballs and vegetables. In a small bowl, combine vinegar and oil., Grill kabobs, covered, over medium heat for 8-10 minutes or until meatballs are no longer pink and vegetables are tender, basting frequently with vinegar mixture and turning occasionally.