Easy Meatball Kebobs Recipes

ITALIAN MEATBALL KABOBS

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.

EASY MEATBALLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix eggs, Italian seasoning, basil, salt, pepper, and garlic powder together in a large bowl. Add beef and panko bread crumbs and mix thoroughly.
• Shape mixture into about forty 1 1/2-inch balls, a little smaller than golf balls, using a teaspoon. Place on ungreased, rimmed baking sheets.
• Bake in the preheated oven until no longer pink in the centers, turning halfway through cooking time, 10 to 15 minutes total.

MEATBALL SHISH KABOBS

Steps:

• On metal or soaked wooden skewers, alternate meatballs, zucchini, summer squash, tomatoes and onions. Grill, uncovered, over medium heat for 6 minutes, turning once. , Baste with barbecue sauce. Grill 8-10 minutes longer or until meatballs are heated through and vegetables are tender, turning and basting frequently. Serve over rice.

ITALIAN MEATBALL SKEWERS

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.

EASY MEATBALL KEBOBS

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.

BEST EASY MEATBALLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil. Spray foil lightly with cooking spray.
• Combine onion, bread crumbs, half-and-half, Parmesan cheese, eggs, egg yolk, garlic, basil, parsley, and oregano in a large bowl; stir until well combined. Add ground round and sausage and sprinkle evenly with salt and pepper. Mix well until just combined.
• Dampen hands with water and form mixture into 18 golf ball-sized meatballs. Arrange meatballs on the prepared baking sheet.
• Bake in the preheated oven until browned, 12 to 15 minutes.
• Transfer meatballs to a large pot and add marinara sauce. Simmer over low heat for at least 2 hours before serving.

EASY MEATBALL AND PINEAPPLE KABOBS

Steps:

• Heat grill to medium-high heat.
• Thread meatballs, peppers and pineapple alternately onto 8 skewers.
• Microwave jam in small microwaveable bowl on HIGH 15 sec. Stir in barbecue sauce; 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.

BEEF AND LAMB MEATBALL KABOBS WITH INDIVIDUAL DIPPING SAUCES

Steps:

• Ok -- The directions for the meatballs is identical for both versions --
• Mix all the ingredients for either the beef or the lamb in a large bowl. NOTE: I like to mix everything except the meat, then add the meat last to combine. Over mixing the meat can cause tough meatballs.
• Meatballs -- Form the meatballs and lightly chill in the freezer to firm up a bit, refrigerator is fine if you don't have room in the freezer. Once firm, just 30 minutes or so, then put them on wooden skewers. I do 2-3 per small wooden skewers. And remember -- don't forget to soak the skewers 10-15 minutes so they don't burn on the grill. Then once again, put back in the freezer until ready to use. I take them out about 15-30 minutes before grilling, just to take the chill off, but they are still firm which makes grilling so much easier.
• Grilling -- brush with olive oil on each side and grill 10-12 minutes until golden brown.
• Sauce 1: Yogurt mint sauce.
• Just mix the yogurt, mint, salt and chill until ready to use.
• Sauce 2: Creamy Cheese Sauce.
• In a small pot add the butter and melt on medium heat, then add the flour and stir just a minute to make a roux. Now add the milk and bring to a medium boil to thicken the sauce. Add the cheese, salt and pepper and stir until the cheese is melted. And you are done. Enjoy!
• Just serve the meatball skewers with the dipping sauce.
• Don't forget, doing some separate skewers of all tomatoes on one, maybe mushrooms or onions -- is a great touch. Everyone will love them.