Ital­ian Meat­ball Kabobs

PREP: 30 min. • GRILL: 10 min. MAKES: 12 kabobs

Simple & Delicious - - RECIPE INDEX -

When the tem­per­a­ture ramps up, these de­li­ciously dif­fer­ent kabobs are so fun to throw on the grill. Add a green salad and rus­tic bread to make it a com­plete sum­mer meal. —Marie Rizzio, In­ter­lochen, MI

2 large eggs, lightly beaten

²/₃ cup sea­soned bread crumbs 1/2 cup grated Parme­san cheese 1/4 cup minced fresh pars­ley 4 tsp. Ital­ian sea­son­ing

1/2 tsp. salt

1/2 tsp. gar­lic pow­der

21/2 lbs. ground beef

1 medium onion, cut

into 1-in. pieces

1 medium sweet red pep­per,

cut into 1-in. pieces 1 medium zuc­chini, cut

into 1-in. pieces

1/2 small egg­plant, cut

into 1-in. 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 11/2-in. balls.

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

3. Grill kabobs, cov­ered, over medium heat for 8-10 min­utes or un­til the meatballs are no longer pink and the veg­eta­bles are ten­der, bast­ing fre­quently with vine­gar mix­ture and turn­ing oc­ca­sion­ally.

PER KABOB 325 cal., 22g fat (6g sat. fat), 97mg chol., 315mg sod., 10g carb. (4g sug­ars, 2g fiber), 21g pro.

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