Ingredients
1x package Massimo’s Beef & Pork Meatballs
2x bell peppers, red and green, cut into 1 inch pieces
1x yellow onion, cut into 1 inch pieces
1/4 cup balsamic glaze
1/4 cup olive oil
Olive oil
Salt and pepper
Vegetable oil for the grill
Arugula for serving
Pagnotta bread for serving
Instructions
- Pre-heat the barbeque to medium-high heat, about 400F.
- Divide and skewer the meatballs, peppers and onions over 6-8 skewers (about 3-4 meatballs mixed with vegetables per skewer).
- Brush the skewers with olive oil and sprinkle with salt and pepper.
- Cook the skewers on the barbeque, turning the skewers occasionally, until meatballs are cooked through (reaching an internal temperature of at least 165F), about 10-16 minutes. Baste with the balsamic vinegar-olive oil glaze on both sides of the skewers while cooking.
- Grill pagnotta bread once the skewers are cooked and resting.
- Serve meatball skewers with grilled pagnotta bread and fresh arugula dressed with a drizzle of olive oil and lemon juice.
TIPS
- Want to sub in a different vegetable? Try substituting one of the peppers for mushrooms cut into halves or quarters instead.