Italian Pork Meatball Kebabs
Per ServingItalian Pork Meatball Kebabs |
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|---|---|---|
| Makes: 8 servings | ||
| Serving Size: 1 kebab | ||
| Calories | 160 | |
| Fat | 8 | g |
| Saturated Fat | 1.6 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 10 | g |
| Fiber | 1.5 | g |
| Sugars | 3.6 | g |
| Cholesterol | 55 | mg |
| Sodium | 190 | mg |
| Potassium | 340 | mg |
| Protein | 14 | g |
| Phosphorus | 140 | mg |
| Choices: Nonstarchy Vegetable 2, Lean Protein 2, Fat 0.5 | ||
- Makes: 8 servings
- Serving Size: 1 kebab
- Preparation Time: 30 minutes
- Cooking Time: 10 minutes
- Chilling Time: 30 minutes
Ingredients
| 16 | (12-inch) wood skewers | |
| 1 | lb. | lean ground pork |
| 2/3 | cup | panko bread crumbs |
| 1 | egg | |
| 1 | tsp. | dried oregano flakes, divided |
| 1 | tsp. | dried thyme leaves, divided |
| 1/2 | tsp. | garlic powder |
| 1/4 | tsp. | mild or hot chili powder |
| 1/2 | tsp. | sea salt |
| 1/4 | tsp. | freshly ground black pepper |
| 48 | grape tomatoes | |
| 1 | large | red onion, halved, each half sliced into 8 wedges |
| 2 1/2 | Tbsp. | olive oil |
| 1 | Tbsp. | balsamic vinegar |
Directions
- Soak the wood skewers in a shallow pan of hot water for 1 hour before using.
- Meanwhile, prepare the meatballs. In a large bowl, mix together the pork, bread crumbs, egg, 1/2 tsp each of the oregano and thyme, the garlic powder, chili powder, salt, and black pepper. Form the pork mixture into 24 (1 3/4-inch) meatballs. Place the meatballs on a large plate, cover, and refrigerate for 30 minutes. This firms up the meatballs so they will thread easily onto the skewers.
- Remove the wood skewers from the pan and discard the water. Coat an outdoor gas grill with cooking spray; set the grill to medium-high heat. Alternatively, cover a broiler pan with foil. Using two skewers per kebab, thread on 2 cherry tomatoes, a meatball, and an onion wedge. Repeat 2 more times for a total of 3 meatballs, 6 grape tomatoes, and 2 onion wedges per kebab.
- For the basting sauce, combine the olive oil, vinegar, and the remaining 1/2 tsp each of the thyme and oregano. Place the kebabs on the grill or broiler pan. Brush the kebabs with half the basting sauce. Grill or broil the kebabs for 5 to 6 minutes on one side. Use tongs to carefully turn over the kebabs. Continue to cook them for 5 to 6 minutes more, brushing with the remaining basting sauce, then remove them from the grill, plate, and serve.
