Spidini Kabobs


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Why I Love This Recipe

This is a family tradition, especially for Christmas Eve, when it's "ok" to bring the meat out after midnight

****if you have any questions about this recipe, feel free to ask. Italian family recipes are very hard to word as it's normally "pinch of this", "dash of that", "cook until it looks right", etc. lol!! The joy of being Italian*****


Ingredients You'll Need

MEATBALL INGREDIENTS
1/2 loaf - 3/4 loaf Italian bread {needs to be left out for a day or two to become "stale"}

2 1/2 pounds chopped meat
6 or 7 eggs
1 cup fresh parsley, chopped
1 cup grated cheese {Locatelli preferred}
4-5 cloves of garlic {chopped}
1 onion {chopped}
1 tablespoon olive oil
Pepper {to taste}
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ADDITIONAL INGREDIENTS TO BUILD SPIDINI
Provolone cheese, cut into 1/2 inch thick pieces
1 Onion, cut into wedges.
Mini Skewers
1 or 2 eggs, beaten


Directions

Soak stale Italian bread in water until it's wet enough to wring out {a few seconds}. If you do NOT want to use the stale bread, you can use ready made breadcrumbs WITHOUT seasoning


Mix ALL ingredients together by hand. Once it is completely mixed, shape into small meatballs.


On each skewer, put one meatball, one piece of provolone, one piece of onion, and then another meatball.


Repeat until skewer is full.


Put a piece of onion on the top to help it stick together.


Repeat on next skewer.


Beat the 1 or 2 eggs NOT included in meatballs in a bowl.


Coat a large frying pan with olive oil


Dip skewer completely in egg, then put into frying pan, turning frequently. You can put as many skewers in pan as you can fit. Fry until golden brown and cooked through.


Questions, Comments & Reviews


Actually, it does both! You want the egg to coat the spidini so the meatballs are crispy..and it also helps the cheese from melting too much!!!

I've got to know!! What does dipping the skewer in egg do for the recipe? Curiosity is killing me. Does it make it crispy? Keep the cheese from melting away?


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