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Meatball Kebabs
20 min prep time
25 min cook time
6servings
Recipe by
Lara Rondinelli-Hamilton, RD, LDN, CDE and Chef Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Terry Doran
How to Make Meatball Kebabs
These meatballs make a fun family meal. Or serve them on a platter as an appetizer the next time you are entertaining.
Find this recipe and more in The Diabetes Cookbook. To order dierctly from the American Diabetes Association, click here.
20 min prep time
25 min cook time
6servings
2 kebabs
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Step-By-Step Instructions:
- Preheat oven to 375 degrees F. Coat a baking sheet with cooking spray. Set aside.
- Combine the egg whites, parmesan cheese, garlic, turkey, salt, and pepper. Mix well, and form 24 meatballs. Refrigerate the meatballs for at least 30 minutes.
- Skewer 2 meatballs, 2 tomatoes, 1 piece of mushroom, and 1 piece of onion alternating on each skewer.
- In a small bowl, whisk together the vinegar and olive oil.
- Place the kebabs on the baking sheet and brush the kebabs on alludes with the vinegar and olive oil mixture. Reserve the marinade.
- Bake the kebabs 10 minutes. Brush all sides with the marinade again and bake 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 kebabs
- Amount per serving Calories 200
-
Total Fat
8g
- Saturated Fat 2.5g
- Trans Fats 0.1g
- Cholesterol 75mg
- Sodium 310mg
-
Total Carbohydrate
7g
- Dietary Fiber 1g
- Total Sugars 4g
- Protein 22g
- Potassium 520mg
- Phosphorous 255mg
Ingredients
nonstick cooking spray
1
large egg whites or 1 cup egg substitute
4
grated parmesan cheese
2 tbsp
garlic (minced)
2 clove
lean ground turkey
20 oz
salt
1/2 tsp
ground black pepper
1/4 tsp
bamboo skewers
12
grape or cherry tomatoes
24
cremini (baby bella) mushrooms (cut in half if needed to make 12 pieces)
8 oz
onion(s) (quartered, then each quarter cut into thirds (12 onion pieces total))
1 med
balsamic vinegar
1/4 cup
olive oil
1 tsp
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