Recipes - Entrees

Meatball  Kabobs
 
Number of Servings    

4

   l

Ingredients

1/2 cup             dried bread crumbs
1/4 cup             1% low-fat milk
1 pound             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

Preparation
 
  1. Soak eight 10-inch skewers in water to prevent them from burning on grill.
  2. In small bowl, mix bread crumbs and milk; set aside 5 minutes. Heat grill.
  3. 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.
  4. 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.
WW - 3 points per serving

source: Weight Watchers

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