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.
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- Prep time
- 20 min
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- Servings
- 6 Servings
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- Serving size
-
2 kabobs
Ingredients
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salt (optional)
- 1/2 tsp
- 1/2 tsp
-
-
lean ground turkey (93% fat-free)
- 20 oz
- 567 g
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-
garlic (minced)
- 2 clove
- 2 clove
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Parmesan cheese (grated)
- 2 tbsp
- 2 tbsp
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egg whites
- 2
- 2
-
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pepper
- 1/4 tsp
- 1/4 tsp
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fresh cremini mushrooms ((baby portabella mushrooms), cut in half if needed to make 12 pieces)
- 8 oz
- 227 g
-
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grape or cherry tomatoes
- 24
- 24
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medium onion (halved, then quartered, then each quarter cut into 3 (for a total of 12 onion pieces))
- 1
- 1
-
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balsamic vinegar
- 1/4 cup
- 1/4 cup
-
-
olive oil
- 1 tsp
- 1 tsp
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bamboo skewers
- 12
- 12
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Directions
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Preheat the oven to 375 degrees F. Coat a baking sheet with cooking spray. Set aside.
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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.
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Skewer 2 meatballs, 2 tomatoes, 1 mushroom, and 1 piece of onion alternating on each skewer.
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In a small bowl, whisk the balsamic vinegar and olive oil together.
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Place the kabobs on the baking sheet and brush the kabobs on all sides with the balsamic and olive oil mixture. Reserve the marinade.
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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.