Italian Meatball Kabobs

Name: Italian Meatball Kabobs
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 12
Cuisine: Mediterranean, Italian, European
Ingredients: 118 milliliters balsamic vinegar; 1 smalls eggplant, cut into 1-inch pieces; 2 eggs, lightly beaten; 59 milliliters minced fresh parsley; 1 teaspoons garlic powder; 1 kgs ground beef; 4 teaspoons Italian seasoning; 118 milliliters olive oil; 1 medium onion, cut into 1-inch pieces; 118 milliliters grated Parmesan cheese; 1 medium sweet red pepper, cut into 1-inch pieces; 1 teaspoons salt; 158 milliliters seasoned bread crumbs; 1 medium zucchini, cut into 1-inch pieces

Italian Meatball Kabobs takes about 40 minutes from beginning to end. This recipe makes 12 servings with 335 calories, 20g of protein, and 23g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe from Taste of Home requires seasoned bread crumbs, ground beef, garlic powder, and seasoning. It works well as a main course. Meatball Shish Kabobs, Kafta (Meatball Shish Kabobs), and Grilled Sweet and Sour Meatball Kabobs are very similar to this recipe.

Instructions

In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls.

Ingredients you will need

Beef

Equipment you will use

Bowl

On 12 metal or soaked wooden skewers, alternately thread meatballs and vegetables. In a small bowl, combine vinegar and oil.

Ingredients you will need

Vegetable

Meatballs

Vinegar

Cooking Oil

Equipment you will use

Wooden Skewers

Bowl

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.

Ingredients you will need

Vegetable

Meatballs

Vinegar

Equipment you will use

Grill

Equipment

Bowl

Wooden Skewers

Grill

Ingredients

Servings:

118milliliters

balsamic vinegar 1smalls

eggplant, cut into 1-inch pieces 2

eggs, lightly beaten 59milliliters

minced fresh parsley 1teaspoons

garlic powder 1kgs

ground beef 4teaspoons

Italian seasoning 118milliliters

olive oil 1medium

onion, cut into 1-inch pieces 118milliliters

grated Parmesan cheese 1medium

sweet red pepper, cut into 1-inch pieces 1teaspoons

salt 158milliliters

seasoned bread crumbs 1medium

zucchini, cut into 1-inch pieces

Recommended wine: Chianti, Verdicchio, Trebbiano

Italian works really well with Chianti, Verdicchio, and Trebbiano. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Luiano Chianti Classico Riserva. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 28 dollars per bottle.

Luiano Chianti Classico Riserva

A rich, structured wine with a complex bouquet layered with aromas of ripe red cherries and violets, followed by notes of leather and white pepper. Fermented in stainless steel, the wine rests for 10 months before being transferred into French and American oak barrels where it aged for 12 months.