Italian Meatball Kabobs
TOTAL TIME: Prep: 30 min. Grill: 10 min.
YIELD: 12 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
Ingredients
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2 large eggs, lightly beaten
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2/3 cup seasoned bread crumbs
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1/2 cup grated Parmesan cheese
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1/4 cup minced fresh parsley
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4 teaspoons Italian seasoning
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1/2 teaspoon salt
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1/2 teaspoon garlic powder
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2-1/2 pounds ground beef
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1 medium onion, cut into 1-inch pieces
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1 medium sweet red pepper, cut into 1-inch pieces
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1 medium zucchini, cut into 1-inch pieces
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1/2 small eggplant, cut into 1-inch pieces
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1/2 cup balsamic vinegar
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1/2 cup olive oil
Directions
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1.
In a large bowl, combine the first 7 ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls.
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2.
On 12 metal or soaked wooden skewers, alternately thread meatballs and vegetables. In a small bowl, combine vinegar and oil.
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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.
Nutrition Facts
1 kabob: 325 calories, 22g fat (6g saturated fat), 97mg cholesterol, 315mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 21g protein.
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