
Grilled Meatball Kebabs
3
Points® value
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Moderate
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.
Ingredients
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 serving(s), large
Garlic
2 clove(s), large, 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
Onion
1 medium, cut into 16 (1-inch) pieces