|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These meatball kebabs are great by themselves or as a filling for a fantastic meatball sandwich. If using these kebabs as a filling, just add some provolone cheese and marinara sauce, and you'll have a great sandwich.
- 1 pound/450 grams ground beef
- 1 large onion (cut into chunks)
- 1 large red or yellow bell pepper (cut into 1-inch chunks)
- 1/2 cup dried bread crumbs
- 1/4 cup/60 ml milk
- 1/3 cup grated Parmesan cheese
- 2 cloves garlic (minced)
- 2 tablespoons dried parsley
- 1 tablespoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs
Preheat grill for medium-high heat.
Combine breadcrumbs and milk in a small bowl. Let mixture sit for 5 minutes then squeeze out milk from breadcrumbs.
Combine beef, cheese, garlic, herbs, salt, pepper, and eggs in a large bowl.
Add bread crumbs and blend well.
Shape ground beef mixture into 16-18 meatballs, about 1-1/2 inches around.
Skewer one meatball at a time alternating with pieces of onion and bell pepper.
Place kebabs on a lightly oiled grill grate and allows for cooking for 10 minutes, rotating every 2-3 minutes.
Once meatballs reach an internal temperature of 165 F/ 74 C, remove from heat and serve.