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Italian Meatball Kabobs

 Italian Meatball Kabobs
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
12 ServingsPrep: 30 min. Grill: 10 min.


  • 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 turkey or beef
    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


  • 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

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Italian Meatball Kabobs (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.