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.
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- Prep time
- 20 min
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- Cook time
- 25 min
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- Servings
- 6 Servings
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- Serving size
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2 kebabs
Ingredients
-
nonstick cooking spray
- 1
- 1
-
-
large egg whites or 1 cup egg substitute
- 4
- 4
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grated parmesan cheese
- 2 tbsp
- 2 tbsp
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garlic (minced)
- 2 clove
- 2 clove
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lean ground turkey
- 20 oz
- 567 g
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salt
- 1/2 tsp
- 1/2 tsp
-
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ground black pepper
- 1/4 tsp
- 1/4 tsp
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bamboo skewers
- 12
- 12
-
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grape or cherry tomatoes
- 24
- 24
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cremini (baby bella) mushrooms (cut in half if needed to make 12 pieces)
- 8 oz
- 227 g
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onion(s) (quartered, then each quarter cut into thirds (12 onion pieces total))
- 1 med
- 1 med
-
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balsamic vinegar
- 1/4 cup
- 1/4 cup
-
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olive oil
- 1 tsp
- 1 tsp
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Directions
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Preheat 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, turkey, salt, and pepper. Mix well, and form 24 meatballs. Refrigerate the meatballs for at least 30 minutes.
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Skewer 2 meatballs, 2 tomatoes, 1 piece of mushroom, and 1 piece of onion alternating on each skewer.
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In a small bowl, whisk together the vinegar and olive oil.
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Place the kebabs on the baking sheet and brush the kebabs on alludes with the vinegar and olive oil mixture. Reserve the marinade.
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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.