Photo of Grilled  Meatball Kebabs by WW

Grilled Meatball Kebabs

SmartPoints® value per serving
Total Time
30 min
20 min
10 min
These kebabs are best made outdoors on a grill, but they can also be broiled for about 3 to 4 minutes on each side.


Dried plain breadcrumbs

½ tbsp(s)

Low-fat milk

¼ cup(s)

Uncooked lean ground beef

1 pound(s)

Romano cheese

¾ oz, grated (about 1/4 cup)

Egg white(s)

2 egg white(s), large

Garlic clove(s)

2 clove(s), medium, coarsely chopped

Dried oregano

2 tsp(s)

Table salt

½ tsp(s)

Black pepper

½ pinch

Sweet red pepper(s)

1 medium, cut into sixteen chunks

Dried parsley

2 tsp(s)

Uncooked onion(s)

1 medium, cut into sixteen 1-inch pieces


  1. Soak eight 10-inch skewers in water to prevent them from burning on grill.
  2. In small bowl, mix bread crumbs and milk; set aside 5 minutes. Heat grill.
  3. In food processor, combine beef, cheese, egg whites, garlic, herbs, salt and pepper. Strain bread crumbs and squeeze lightly to extract excess milk. Add to beef mixture and process just until blended.
  4. With moistened hands, shape mixture into 16 meatballs, about 2 inches in diameter. Holding two skewers at a time, alternately thread 4 chunks of red pepper, 4 chunks of onion and 4 meatballs onto parallel skewers, beginning with pepper. Repeat with remaining skewers.
  5. On lightly oiled grill, cook kebabs for 8 to 10 minutes, rotating about every 2 minutes to cook evenly. Meatballs should be just cooked through, but not overcooked.