- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 377.2
- Total Fat: 21.7 g
- Cholesterol: 84.1 mg
- Sodium: 566.2 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 2.2 g
- Protein: 28.0 g
Weight Watchers Grilled Meatball KebabsSubmitted by: BELLATROTTA
Introduction7 Points. These kebabs are best made outdoors on a grill, but they can also be broiled for about 3 to 4 minutes on each side. 7 Points. These kebabs are best made outdoors on a grill, but they can also be broiled for about 3 to 4 minutes on each side.
1/2 cup dried bread crumbs
1/4 cup 1% low-fat milk
1 pound raw lean ground beef
3/4 oz romano cheese, grated (about 1/4 cup)
2 large egg white(s)
2 medium garlic clove(s), coarsely chopped
2 tsp dried parsley
2 tsp dried oregano
1/2 tsp table salt
1/2 tsp black pepper
1 medium sweet red pepper(s), cut into sixteen chunks
1 medium onion(s), cut into sixteen 1-inch pieces
In small bowl, mix bread crumbs and milk; set aside 5 minutes. Heat grill.
In food processor, combine beef, cheese, egg whites, garlic, herbs, salt and pepper. Strain bread crumbs and squeeze lightly to extract excess milk. Add to beef mixture and process just until blended.
With moistened hands, shape mixture into 16 meatballs, about 2 inches in diameter. Holding two skewers at a time, alternately thread 4 chunks of red pepper, 4 chunks of onion and 4 meatballs onto parallel skewers, beginning with pepper. Repeat with remaining skewers.
On lightly oiled grill, cook kebabs for 8 to 10 minutes, rotating about every 2 minutes to cook evenly. Meatballs should be just cooked through, but not overcooked.
Number of Servings: 4
Recipe submitted by SparkPeople user BELLATROTTA.