Italian Meatball Skewers Recipes

ITALIAN MEATBALL KABOBS

Italian Meatball Kabobs image

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

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 12 kabobs.

Number Of Ingredients 14

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

Steps:

In a large bowl, combine the first 7 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.

Nutrition Facts : Calories 325 calories, Fat 22g fat (6g saturated fat), Cholesterol 97mg cholesterol, Sodium 315mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.

CLASSIC ITALIAN MEATBALLS

Classic Italian Meatballs image

This easy and simple recipe produces a soft and tender meatball. One of the best Classic Italian Meatball Recipes.

Provided by Rosemary Molloy

Categories Main Dish

Time 1h

Number Of Ingredients 16

Ingredients

1 pound ground beef ((500 grams))
1 large egg
3 tablespoons bread crumbs
3 tablespoons freshly grated parmesan cheese
1 clove garlic minced
½-1 tablespoon freshly chopped parsley
½ teaspoon salt
1-2 dashes black pepper
¼ cup milk (I used 2%) ((60 grams))
2 tablespoons olive oil
1-2 cloves garlic minced
1½ cups tomato puree/passata ((338 grams))
¼-½ teaspoon salt
4-5 fresh basil leaves (chopped)
½ teaspoon oregano
¼ cup water ((60 grams))

Steps:

In a large bowl mix together the ground beef, egg, bread crumbs, parmesan cheese, minced garlic, chopped parsley, salt and pepper. Slowly add the milk until you have a soft compact mixture.Form the mixture into small balls.
In a large pan add the olive oil, garlic, tomato puree/passata, salt, fresh basil, oregano and water. Mix to combine.
Add the meatballs and gently mix to cover them in sauce. Cover the pan and cook on low/medium (more low than medium) heat for approximately 15- 20 minutes, uncover and continue to cook for another 15-20 minutes or until cooked through and the sauce has thickened. If you find the sauce thickening too much then add a little more water.
Serve immediately as a main dish or over your favourite al dente pasta. Top with freshly grated parmesan cheese before serving. Enjoy!

Nutrition Facts : Calories 71 kcal, Carbohydrate 2 g, Protein 4 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 20 mg, Sodium 127 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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