Italian Meatball Kabobs Recipe

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Italian Meatball Kabobs Recipe

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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
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Grill: 10 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Grill: 10 min.

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

Nutritional Facts

1 kabob: 325 calories, 22g fat (6g saturated fat), 97mg cholesterol, 315mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 21g protein.

  • 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
  • 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
  1. In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls.
  2. On 12 metal or soaked wooden skewers, alternately thread meatballs and vegetables. In a small bowl, combine vinegar and oil.
  3. 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.
Originally published as Italian Meatball Kabobs in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p212

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