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
Italian Meatball Kabobs
Italian Meatball Kabobs
Prep Time
30 min
Cook Time
10 min
Yield
12 kabobs
Ingredients
- 2 large 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 7 ingredients. Crumble beef over mixture. Mix lightly but thoroughly. 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.
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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