Italian Meatball Skewers Recipes

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SURPRISE MEATBALL SKEWERS



Surprise Meatball Skewers image

Meet the Cook: I still remember the first time I served these colorful kabobs - my family was thrilled to find a surprise in the tasty meatballs. Since I make them often, I sometimes substitute different vegetables or cheeses for variety. -Kristen Wondra, Hudson, Kansas

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 17

1/3 cup honey
3 tablespoons Dijon mustard
2 tablespoons finely chopped onion
2 tablespoons apple juice
Dash cayenne pepper
1 egg
1/4 cup dry bread crumbs
1 tablespoon minced fresh parsley
1 teaspoon Italian seasoning
1/4 teaspoon salt
Pepper to taste
1 pound ground beef
1 block (1-1/2 ounces) Monterey Jack cheese, cut into 12 cubes
12 small mushrooms, stems removed
1 medium green pepper, cut into pieces
1 medium sweet yellow or red pepper, cut into pieces
1 medium onion, cut into wedges

Steps:

  • In a saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until onion is tender and sauce is slightly thickened. Remove from the heat; set aside. , In a large bowl, combine the egg, bread crumbs, parsley, Italian seasoning, salt and pepper. Add beef and mix well. Divide into 12 portions. Place a cube of cheese in each mushroom cap; shape each meat portions round a mushroom. , On six metal or soaked wooden skewers, alternate meatballs, peppers and onion wedges. Grill, uncovered, over medium heat for 3 minutes on each side. , Grill 10-12 minutes longer or until meat juices run clear, turning occasionally. Brush with reserved glaze during the last 2 minutes.

Nutrition Facts : Calories 302 calories, Fat 13g fat (5g saturated fat), Cholesterol 93mg cholesterol, Sodium 417mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 2g fiber), Protein 20g protein.

ITALIAN MEATBALL KABOBS



Italian Meatball Kabobs image

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

2 large eggs, lightly beaten
2/3 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
4 teaspoons Italian seasoning
1/2 teaspoon salt
1/2 teaspoon garlic powder
2-1/2 pounds ground beef
1 medium onion, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1 medium zucchini, cut into 1-inch pieces
1/2 small eggplant, cut into 1-inch pieces
1/2 cup balsamic vinegar
1/2 cup olive oil

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.

SWEDISH MEATBALL SKEWERS



Swedish Meatball Skewers image

Samsung's Flex Duo Oven (NE595R1) with the Smart Divider™ is key to these one-bite appetizers. With the ability for the spacious 5.9 cu. ft.single oven to split into two ovens to cook two different items at two different temperatures at the same time, with no mingling of flavors, cranberries poach at a low temperature while meatballs roast at a high one. The results are nicely browned meatballs paired with gently poached tart-sweet cranberries.

Provided by Food Network

Categories     appetizer

Yield Makes about 80 meatballs

Number Of Ingredients 12

1/4 cup sugar
1/2 cup water
1 cup fresh cranberries
4 strips fresh orange zest (removed with a vegetable peeler)
3 tablespoons honey
2 tablespoons extra-virgin olive oil
2 large shallots, minced
1/2 cup dry bread crumbs
1/4 cup half and half
1 large egg, beaten
2 pounds ground meat, preferably a combination of beef chuck, veal, and pork
Kosher salt and freshly ground black pepper

Steps:

  • 1. Preheat one oven to 475 degrees F, with a rack in the top and bottom, and the other to 300 degrees F. Line 2 half-sheet pans with parchment paper.
  • 2. In a small ovenproof saucepan, stir together the sugar and water until the sugar dissolves. Stir in the cranberries, orange zest, and 2 tablespoons honey. Cover and transfer to the 300 degrees F oven. Poach until the cranberries are plumped and warm but have not burst, about 30 minutes. Discard the orange zest.
  • 3. Meanwhile, in a small skillet, heat the oil over medium heat. Add the shallots and a generous pinch of salt and cook, stirring occasionally, until translucent, about 5 minutes. Let cool slightly.
  • 4. In a large bowl, stir together the bread crumbs and half and half until well mixed, then stir in the egg, remaining tablespoon honey, and shallot mixture. Add the ground meat and a very generous pinch of salt and a pinch of pepper and use your hands to mix thoroughly.
  • 5. Use a tablespoon to portion the mixture into small meatballs and set them on the prepared pans, spacing 1 inch apart. Roast until browned and cooked through, about 20 minutes, switching the pans halfway through.
  • 6. Use decorative cocktail toothpicks to skewer together 1 meatball and 1 cranberries. Spoon the cranberry cooking liquid over the skewers, sprinkle with salt and pepper, and serve.

ITALIAN MEATBALL SKEWERS



Italian Meatball Skewers image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 8 skewers

Number Of Ingredients 9

24 frozen Italian meatballs, thawed
2 medium red onions, cut into 1-inch chunks
3 green bell peppers, cut into 1-inch chunks
3 Roma tomatoes, quartered
1 loaf Italian bread, cut into 1-inch cubes
1/2 cup Italian dressing
1 cup freshly grated Parmesan
Fresh parsley leaves, for sprinkling
2 cups marinara sauce, warmed

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.

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Top Asked Questions

How long do you cook Meatballs on a wooden skewer?
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.
What do you put on sweet and sour meatball skewers?
These Sweet and Sour Meatball Skewers are so super simple and a great recipe to turn to when you don’t know what to have for dinner and you don’t want a lot of effort. Frozen meatballs and sweet peppers are threaded onto skewers and then basted with a simple 2-ingredient sweet and sour sauce.
How do you cook Meatballs on a Weber grill?
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.
How do you cook meatballs in sauce?
Roll meatballs to about the size of a golf ball. (wet your hands to prevent the meat from sticking to them while rolling the meat balls). Drop raw meatballs into large (I use a stock pot) pot of sauce. (I have an incredible sauce recipe {#92096} I use for my meatballs).

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