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Meatball skewers

Meatball skewers

Total Time
30 min
20 min
10 min
Tender meat and colourful vegetables, perfectly portioned and grilled to perfection makes skewers a popular choice for barbecue gatherings. As an added bonus, they can be prepared 1 day ahead. This recipe can easily be doubled or tripled to feed a crowd. You can use either 20-25cm wooden or metal skewers. If using wooden skewers, soak them in a dish of cold water for 30 minutes before threading with ingredients to prevent them from burning during cooking.


Dried breadcrumbs

¼ cup(s), dried (18g)

Skim milk

1½ tbs, (30ml)

Extra lean beef mince, raw

500 g

Grated parmesan cheese

¼ cup(s), (20g)

Egg white

2 medium


2 clove(s), crushed

Dried oregano

2 tsp

Dried parsley

2 tsp

Red capsicum

1 medium, cut into 16 pieces

Brown onion

1 medium, cut into 16 pieces

Oil spray

1 x 3 second spray(s)


  1. Mix breadcrumbs with milk in a small bowl. Stand for 5 minutes or until milk is absorbed.
  2. Place mince, parmesan, egg whites, garlic, dried herbs and soaked breadcrumbs in a food processor. Season with salt and pepper and pulse until combined.
  3. Shape mixture into 16 meatballs with damp hands. Hold 2 wooden skewers parallel, about 1cm apart, and thread 1 capsicum piece, 1 meatball and 1 onion piece onto both skewers. Repeat the threading sequence 3 more times. Continue with more skewers and remaining ingredients to make 4 in total.
  4. Lightly spray a barbecue or large non-stick grill pan with oil, then heat over medium-high heat. Cook skewers, turning occasionally, for 8-10 minutes, until meatballs are just cooked through.