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Meatball & Vegetable Skewers

Use one of our most versatile shop items to create these delicious Meatball & Vegetable Skewers! Massimo’s meatballs are skewered with fresh vegetables, grilled, then finished with a simple balsamic glaze. Lots of flavour and easy to make!

Meatball & Vegetable Skewers

Use one of our most versatile shop items to create these delicious Meatball & Vegetable Skewers! Massimo’s meatballs are skewered with fresh vegetables, grilled, then finished with a simple balsamic glaze. Lots of flavour and easy to make!
Meatball & Vegetable Skewers

Prep Time

15 min

Total Time

30 min

Serves

9 skewers

Print

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

  1. Pre-heat the barbeque to medium-high heat, about 400F.
  2. Divide and skewer the meatballs, peppers and onions over 6-8 skewers (about 3-4 meatballs mixed with vegetables per skewer).
  3. Brush the skewers with olive oil and sprinkle with salt and pepper.
  4. 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.
  5. Grill pagnotta bread once the skewers are cooked and resting.
  6. 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.

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