Who doesn’t love meatballs? And who says they only need to top off spaghetti? (Not us!) These turkey meatballs hit new heights as a main meal, or as a fun appetizer. Partnered with veggies, and easily portable on bamboo skewers, you’re looking at savory and satisfying at just 200 calories per two-kebab serving.
This dish is high in protein (22 g) and potassium (525 mg), low in fat (8 g, with just 2.5 g saturated fat), plus low in cholesterol (75 mg) and sodium (120 mg). Family and friends will love them.
2 egg whites
2 tbsps. grated Parmesan cheese
2 cloves garlic, minced
20 oz. lean ground turkey (93% fat free)
½ tsp. salt (optional)
¼ tsp. pepper
8 oz. fresh cremini mushrooms (baby portabella mushrooms), cut in half (if needed) to make 12 pieces
24 grape or cherry tomatoes
1 medium onion, halved, then quartered, then each quarter cut into 3 (for a total of 12 onion pieces)
¼ cup balsamic vinegar
1 tsp. olive oil
12 bamboo skewers
Preheat the oven to 375 degrees F. Coat a baking sheet with cooking spray. Set aside. Combine the egg whites, Parmesan cheese, garlic, ground turkey, salt (optional), and pepper. Mix well, and make 12 meatballs. Refrigerate the meatballs for at least 30 minutes. Afterwards, skewer 2 meatballs, 2 tomatoes, 1 mushroom, and 1 piece of onion alternating on each skewer. In a small bowl, whisk the balsamic vinegar and olive oil together. Place the kabobs on the baking sheet and brush them on all sides with the balsamic and olive oil mixture. Reserve the marinade. Bake the kabobs for 10 minutes. Brush all sides with the marinade again, and bake for an additional 10 to 15 minutes. The meatballs should be cooked to an internal temperature of at least 165 degrees F.
Recipe adapted from www.diabetes.org