ITALIAN MEATBALL KABOBS
When the temperatures are high, and so is your craving for Italian fare, turn to these deliciously different kabobs. A green salad and rustic bread are all you'll need to complete this summer meal. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 12 kabobs.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 7 ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls., On 12 metal or soaked wooden skewers, alternately thread meatballs and vegetables. In a small bowl, combine vinegar and oil., Grill kabobs, covered, over medium heat for 8-10 minutes or until meatballs are no longer pink and vegetables are tender, basting frequently with vinegar mixture and turning occasionally.
Nutrition Facts : Calories 325 calories, Fat 22g fat (6g saturated fat), Cholesterol 97mg cholesterol, Sodium 315mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
SWEET & SOUR ITALIAN MEATBALL KABOBS
A blend of apricot jam, BBQ sauce and Italian seasoning put the sweet and sour in these weeknight-quick meatball kabobs.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat grill to medium-high heat.
- Thread meatballs, peppers and zucchini alternately onto 8 skewers.
- Microwave jam in small microwaveable bowl on HIGH 15 sec. Stir in barbecue sauce and Italian seasoning; brush half onto kabobs.
- Grill 8 to 10 min. or until meatballs are heated through, turning occasionally and brushing with remaining jam mixture for the last 2 min.
Nutrition Facts : Calories 450, Fat 30 g, SaturatedFat 12 g, TransFat 2 g, Cholesterol 55 mg, Sodium 1010 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 18 g
JUMBO CHEESY ITALIAN MEATBALLS
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make the meatballs: Preheat the oven to 400 degrees F and brush a baking sheet with olive oil. Pulse the bread in a food processor to make coarse crumbs. Transfer to a small bowl, add the milk and set aside to soak. Lightly beat the eggs in a large bowl, then add the beef, parsley, parmesan, garlic, 1 teaspoon salt and the red pepper flakes; mix with your hands to combine. Add the bread-milk mixture and mix until just combined (do not overmix).
- Dampen your hands and shape the meat mixture into 4 large balls. Make an indentation in the center of each with your thumb and stuff with a mini mozzarella ball, then mold the meat around the cheese. Arrange the meatballs on the prepared baking sheet and bake until browned and firm, 25 to 30 minutes.
- Meanwhile, make the sauce: Heat the olive oil in a large deep skillet over medium-high heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, 1 cup water, the basil sprigs and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to low and simmer until thickened, about 30 minutes.
- Remove the meatballs from the oven and add to the sauce, spooning some of the sauce on top. Continue cooking, occasionally spooning the sauce over the meatballs, until tender and cooked through, about 6 minutes. Serve with ricotta and chopped basil.
- You can form all of these meatballs a day ahead; cover and refrigerate until ready to cook.
ITALIAN MEATBALL SKEWERS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 8 skewers
Number Of Ingredients 9
Steps:
- Preheat a grill pan over medium-high heat.
- Divide and skewer the meatballs, vegetables and bread evenly on 8 large skewers. Brush each of the skewers all over with the dressing.
- Grill the skewers on all sides until there are grill marks on all the ingredients and the meatballs are heated through, 8 to 10 minutes.
- Remove the skewers to a platter and sprinkle over the Parmesan cheese and parsley. Pour the warm marinara into a bowl and serve on the side.
ITALIAN BEEF KABOBS (COOKING FOR 2)
Balsamic vinegar and fresh oregano take beef kabobs to new flavor heights!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h23m
Yield 2
Number Of Ingredients 8
Steps:
- Remove fat from beef. Cut beef into 1-inch pieces.
- Mix remaining ingredients in medium glass or plastic bowl. Stir in beef until coated. Cover and refrigerate, stirring occasionally, at least 1 hour but no longer than 12 hours.
- Set oven control to broil. Remove beef from marinade; reserve marinade. Thread beef on each of four 10-inch metal skewers, leaving 1/2-inch space between each piece. Brush kabobs with marinade.
- Place kabobs on rack in broiler pan. Broil kabobs with tops about 3 inches from heat 6 to 8 minutes for medium-rare to medium doneness, turning and brushing with marinade after 3 minutes. Discard any remaining marinade.
Nutrition Facts : Calories 180, Carbohydrate 4 g, Cholesterol 60 mg, Fiber 0 g, Protein 23 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 45 mg
ITALIAN BEEF KABOBS
Balsamic vinegar and fresh herbs combine in a marinade that gives great flavor to tender cubes of steak on shish kabobs. Along with the beef, I skewer mushrooms, zucchini and cherry tomatoes for an easy, well-balanced meal. -Joyce Triggs, Thibodaux, Louisiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first 7 ingredients. Pour 2/3 cup marinade into a large bowl; add the beef. Turn to coat; cover and refrigerate for 4 hours. Cover and refrigerate remaining marinade for basting., Drain and discard marinade from beef. On four metal or soaked wooden skewers, alternately thread the beef, zucchini and mushrooms. Spoon over uncooked kabobs with reserved marinade; sprinkle with salt. Broil 4 in. from heat for 5 minutes on each side or until meat reaches desired doneness, basting frequently with reserved marinade. Place a tomato on each skewer before serving.
Nutrition Facts : Calories 315 calories, Fat 13g fat (4g saturated fat), Cholesterol 96mg cholesterol, Sodium 379mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 3g fiber), Protein 37g protein. Diabetic Exchanges
EASY MEATBALL KEBOBS
I always have some cooked meatballs in my freezer so this is an easy recipe for me to make!. They look quite elegant and could be served to company any time. You will neeed 8 1" pieces of green pepper and 8 1" pieces of red pepper and 8 pieces on onion. I have simple said !/2 pepper and 1 onion to keep the ingredient list simple. If using Bamboo skewers soak for 45 minutes in water to prevent scorching. The cook time is apprx depending on your method of cooking and the size of your meatball. I used a griddler and it took 7 minutes, BBQ perhaps 15 minutes and broiling about 15 minutes 6" from the broiler. The meatballs are already cooked so it is just a matter of heating them through and getting them golden. The peppers will still be crunchy but hot through
Provided by Bergy
Categories Pork
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Defrost your meatballs.
- Thread a piece of onion then a meatball, add 1 piece of green papper, then another meatball, add a red pepper etc until you have 6 meatballs on the skewer ending with a piece of onion.
- Repeat for your second skewer.
- Paint both sides of the skewered ball & peppers,.
- BBQ over mediun heat, or Broil 6" from broiler, or bake 375f until the balls are golden and heated through apprx 15-20 minutes.
Nutrition Facts : Calories 75.3, Fat 1.3, SaturatedFat 0.2, Sodium 511.9, Carbohydrate 14.7, Fiber 2.3, Sugar 5.9, Protein 2
ITALIAN GRILLED KABOBS
Grilled chicken and vegetable kabobs served with vinaigrette - a perfect Italian dinner that's ready in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 3
Number Of Ingredients 5
Steps:
- Heat grill. Alternately thread chicken and vegetables onto six 12 to 14-inch metal skewers. Reserve 1/2 cup vinaigrette in small bowl for dip; brush kabobs with remaining 1/2 cup vinaigrette.
- Place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 13 to 15 minutes or until chicken is no longer pink in center, turning occasionally. Serve reserved vinaigrette as dipping sauce.
Nutrition Facts : Calories 470, Carbohydrate 16 g, Cholesterol 115 mg, Fat 4 1/2, Fiber 2 g, Protein 43 g, SaturatedFat 4 g, ServingSize 1 serving, Sodium 900 mg, Sugar 11 g
GRILLED ITALIAN SAUSAGE KABOBS
A fun dinner on a stick. I like to add different veggies depending on what I have on hand. If you use wooden skewers, be sure to soak them in water for about 30 minutes first. From Betty Crocker Quick To Fix.
Provided by lazyme
Categories Pork
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix pizza sauce, basil, and oil; reserve.
- Cook sausage pieces in 10-inch skillet over medium heat about 10 minutes, turning occasionally, until partially cooked; drain.
- Thread sausage, zucchini and bell pepper pieces alternately on each of six 15-inch metal skewers, leaving space between each.
- Place olive on tip of each skewer.
- Cover and grill kabobs 5 to 6 inches from medium coals 20 to 25 minutes, turning and brushing 2 to 3 times with pizza sauce mixture, until sausage is done and vegetables are crisp-tender.
- Heat remaining pizza sauce mixture to boiling; serve with kabobs.
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