Grilled Meatball Kebabs
Dried plain breadcrumbs
1% low-fat milk
Uncooked lean ground beef
¾ oz, grated (about 1/4 cup)
2 egg white(s), large
2 large clove(s), coarsely chopped
Red bell pepper
1 medium, cut into 16 pieces
1 medium, cut into 16 (1-inch) pieces
- In small bowl, mix breadcrumbs and milk. Let soak for 5 minutes.
- In food processor, add beef, cheese, egg whites, garlic, dried herbs, salt, and black pepper. Strain breadcrumbs and press with spoon to extract excess milk. Add to beef and pulse just until blended.
- Using damp hands, shape beef into 16 meatballs, each about 2 inches in diameter. Hold 2 skewers parallel and, starting with bell pepper, alternately thread 4 bell pepper pieces, 4 onion pieces, and 4 meatballs onto both skewers. Using 6 more skewers, repeat with remaining bell pepper, onion, and meatballs.
- Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium, or prepare medium fire in charcoal grill. Grill kebabs, turning every 2 minutes or so, just until cooked through, 8 to 10 minutes.
- Serving size: 1 skewer