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Italian Meatball Kabobs Recipe

When the temperatures are high, and so is your craving for Italian fare, turn to these deliciously different kabobs. A green salad and rustic bread are all you'll need to complete this summer meal. —Marie Rizzio, Interlochen, Michigan

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Italian Meatball Kabobs Recipe

Prep: 30 min. Grill: 10 min.

Yield: 12 Servings

30 10 40

Ingredients

2 eggs, lightly beaten
2/3 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
4 teaspoons Italian seasoning
1/2 teaspoon salt
1/2 teaspoon garlic powder
2-1/2 pounds ground beef
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With Johnsonville Italian Sausage.
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1 medium onion, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1 medium zucchini, cut into 1-inch pieces
1/2 small eggplant, cut into 1-inch pieces
1/2 cup balsamic vinegar
1/2 cup olive oil

Directions

In a large bowl, combine the first seven 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. Yield: 12 kabobs.

Nutritional Facts 1 kabob equals 325 calories, 22 g fat (6 g saturated fat), 97 mg cholesterol, 315 mg sodium, 10 g carbohydrate, 2 g fiber, 21 g protein.

Originally published as Italian Meatball Kabobs in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p212