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How to Make Meatball Kabobs
These meatballs make a fun family meal. Or, you can also serve them on a platter as an appetizer next time you are entertaining.
20 min prep time
6servings
2 kabobs
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Step-By-Step Instructions:
- Preheat the oven to 375 degrees F. Coat a baking sheet with cooking spray. Set aside.
- Combine the egg whites, Parmesan cheese, garlic, ground turkey, salt (optional), and pepper. Mix well and make 12 meatballs. Refrigerate the meatballs for at least 30 minutes.
- Skewer 2 meatballs, 2 tomatoes, 1 mushroom, and 1 piece of onion alternating on each skewer.
- In a small bowl, whisk the balsamic vinegar and olive oil together.
- Place the kabobs on the baking sheet and brush the kabobs on all sides with the balsamic and olive oil mixture. Reserve the marinade.
- Bake the kabobs for 10 minutes. Brush all sides with the marinade again and bake for an additional 10-15 minutes. The meatballs should be cooked to an internal temperature of at least 165 degrees F.
Nutrition facts
6 Servings
-
Serving Size
2 kabobs
- Amount per serving Calories 200
-
Total Fat
8g
- Saturated Fat 2.5g
- Trans Fats 0g
- Cholesterol 75mg
- Sodium 120mg
-
Total Carbohydrate
7g
- Dietary Fiber 1g
- Total Sugars 4g
- Added Sugars 0g
- Protein 22g
- Potassium 525mg
- Phosphorous 0mg
Ingredients
salt (optional)
1/2 tsp
lean ground turkey (93% fat-free)
20 oz
garlic (minced)
2 clove
Parmesan cheese (grated)
2 tbsp
egg whites
2
pepper
1/4 tsp
fresh cremini mushrooms ((baby portabella mushrooms), cut in half if needed to make 12 pieces)
8 oz
grape or cherry tomatoes
24
medium onion (halved, then quartered, then each quarter cut into 3 (for a total of 12 onion pieces))
1
balsamic vinegar
1/4 cup
olive oil
1 tsp
bamboo skewers
12
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