Veggie Meatball Kabobs

4
Servings
10 min
Preparation Time
10 min
Cook Time
Ingredients
Rating

Veggie Meatball Kabobs is a fun recipe to try when you’re short on time or tired after a long day. In just 10 minutes you can enjoy both tender veggies and homemade meatballs. This recipe is a great way to incorporate your favorite veggies in a fresh new way. Not only will this dish become your new go-to recipe, but the kids will love them too.

Ingredients & Instructions

Nutrition Info

Ratings & Reviews

Ingredients

1 each(s) green and red bell pepper, stems and seeds removed, cut into 1/4-inch pieces
1 yellow squash, cut lengthwise in half and then into 1/4-inch pieces
1/4 cup reduced-fat vinaigrette-style Caesar salad dressing, divided
1 lb 90% lean ground beef
1 egg, lightly beaten
3/4 cup Quaker® Oats (quick or old fashioned, uncooked)
1/4 cup fat-free milk
3 tbsp finely chopped onion
1 tbsp finely chopped garlic
1 tsp dried thyme leaves
1 tsp salt
1/2 tsp pepper
Shredded Parmesan cheese (optional)

Cooking Instructions

If using bamboo skewers, soak skewers in water.
In medium bowl, toss vegetable pieces with 2 tbsp dressing; set aside.
In large bowl, combine ground beef, egg, oats, milk, onion, garlic, thyme, salt and pepper; mix lightly but thoroughly.
Shape mixture into 20 meatballs, about 1-1/2 inches in diameter.
Alternately thread meatballs and vegetables onto eight 12-inch bamboo or metal skewers.
Arrange kabobs on broiler pan that has been sprayed with nonstick cooking spray.
Drizzle with any dressing remaining in medium bowl.
Broil 3 to 4 inches from heat, until meatballs are cooked through (160°F) and vegetables are tender, about 10 minutes, turning once and brushing with remaining 2 tbsp dressing.
Serve kabobs sprinkled with cheese, if desired.

Key Products

Quaker® Oats-Old Fashioned

Missing a few ingredients? Find the perfect substitute with what you have on hand.

Ingredient Substitutions

Cooking Instructions

If using bamboo skewers, soak skewers in water.
In medium bowl, toss vegetable pieces with 2 tbsp dressing; set aside.
In large bowl, combine ground beef, egg, oats, milk, onion, garlic, thyme, salt and pepper; mix lightly but thoroughly.
Shape mixture into 20 meatballs, about 1-1/2 inches in diameter.
Alternately thread meatballs and vegetables onto eight 12-inch bamboo or metal skewers.
Arrange kabobs on broiler pan that has been sprayed with nonstick cooking spray.
Drizzle with any dressing remaining in medium bowl.
Broil 3 to 4 inches from heat, until meatballs are cooked through (160°F) and vegetables are tender, about 10 minutes, turning once and brushing with remaining 2 tbsp dressing.
Serve kabobs sprinkled with cheese, if desired.