Photo of Grilled Meatball Kebabs by WW

Grilled Meatball Kebabs

Total Time
30 min
20 min
10 min
When shaping meatballs, use a light hand as overmixing can make them tough. Great cooked on an outdoor grill, the kebabs can also be broiled for about 4 minutes per side. A nifty trick: Thread meatballs onto 2 skewers instead of one so the kebab doesn’t roll on the grill. Store leftovers in an airtight container in the refrigerator. Any leftover kebabs could be used to make a meatball sandwich the next day.


Cooking spray

4 spray(s)

Dried plain breadcrumbs

½ cup(s)

1% low-fat milk

¼ cup(s)

Uncooked lean ground beef

1 pound(s)

Romano cheese

¾ oz, grated (about 1/4 cup)

Egg whites

2 egg white(s), large


2 large clove(s), coarsely chopped

Dried oregano

2 tsp(s)

Dried parsley

2 tsp(s)

Table salt

½ tsp(s)

Black pepper

½ tsp(s)

Red bell pepper

1 medium, cut into 16 pieces


1 medium, cut into 16 (1-inch) pieces


  1. In small bowl, mix breadcrumbs and milk. Let soak for 5 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. Serving size: 1 skewer