Beef Spiedini
These beef, parmesan and bread crumb roll-ups are delicious and melt in your mouth 😋 and I am so excited to share them with you!
I grew up with these Italian morsels and they were a staple each time my Aunt Flo and Uncle Joe, aka my godparents, came to visit. Aunt Flo, in fact, introduced Spiedini to my family, but through the years they became known as Braciole, which has me baffled 😉 because Braciole is typically meat pounded out with a similar parmesan/bread crumb/herb mixture rolled inside and it is cooked in red sauce.
Side Note: After researching Braciole I decided that I needed to make the traditional Italian recipe and here it is, Beef Braciole. Guys this stuffed flank steak is so dreamy and delicious!
Anywho, back to Spiedini and call them what you want, they are delicious and they are always a crowd-pleaser as they’ve been introduced to spouses and friends through the years and EVERYONE LOVES THEM ❤. Spiedini usually make an appearance during the Christmas holiday, as it did this year.
As I learned through my research “spiedini” translates to “skewers” in Italian and as you can see these delicious beef nuggets are cooked on a metal skewer, which helps to cook the meat evenly because the metal conducts heat from the inside 👍.
My brother and mother handle this meal each holiday, with ease. My brother cuts the frozen eye of round, my mother then coats the beef with canola oil and creates a mixture of equal parts parmesan, Italian seasoned bread crumbs and a couple cracks of fresh ground pepper. The beef is then dipped into the mixture and rolled with some extra parmesan/bread crumbs in the center, skewered and baked to perfection 👍! It’s that easy and even more delicious 😋!!!
I hope you enjoy my easy version of this Italian classic, cheers 🥂.
Some Notes
- You should work with partially frozen eye of round because it makes cutting the eye of round easier. You want to get a very thin cut and be sure to watch your fingers.
- A 3lb roast should work out to about 50 pieces/roll-ups and are perfect if you’re looking for party finger food, just serve with a marinara dipper ❤!
- While researching this dish, I realized the more traditional version of the recipe might include onions on the skewer or extra goodness in the center; like cheese or prosciutto or mixture of tomato sauce, onions and cheese. These versions all sound delicious and if you’re looking to get fancier, have at it 😋. I will tell you though, these morsels are delicious in their simplicity
- You should serve with a side of red sauce. The beef melts in your mouth, but the marinara is a nice addition, for some.
- The recipe calls for 16oz of grated parmesan and 15oz of Italian style bread crumbs. Note: You might need additional parmesan and bread crumbs depending how much you coat your beef and how thinly you cut your eye of round.
- These morsels are DELICIOUS cold and my brother and I often fight over the leftovers, even as adults 😉.
Beef Spiedini
Ingredients
- 3 lbs eye of round, frozen slightly and cut very thinly
- Enough canola oil to coat your beef
- 16 oz grated parmesan cheese
- 15 oz Italian style bread crumbs
- ground pepper
Instructions
- Begin by cutting your partly frozen eye of round, as thin as you can get it.
- As you cut the beef, add to a large bowl and coat with canola oil.
- In a medium size bowl add equal parts parmesan cheese and bread crumbs and a crack or two of ground pepper. Note: You'll likely need to create a few batches of this mixture depending on the size of bowl you use.
- Coat each piece of beef with the parmesan/bread crumb mixture and roll with a bit of extra mixture in the center.
- Add the rolled beef to skewers and place on a sheet tray for backing, which you might want to line with parchment paper to help with the clean-up.
- Once all the beef has been added to the skewers, top with remaining parmesan/bread crumb mixture, if available.
- Bake at 350 degrees for 25-30 minutes.
- Remove the roll-ups from the skewers before serving.
- Serve with marinara and pasta, enjoy and cheers 🥂!
Notes
- You should work with partially frozen eye of round because it makes cutting the eye of round easier.
- A 3lb roast should work out to about 50 pieces/roll-ups and are perfect if you’re looking for party finger food.
- The recipe calls for 16oz of grated parmesan and 15oz of Italian style bread crumbs. Note: You might need additional depending how much you coat your beef and how thinly you cut your eye of round.
- These morsels are DELICIOUS cold and will last 4-5 days in the refrigerator.
One thought on “Beef Spiedini”