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Lilly’s Table

 
 
Caprese Skewers
© Lillys-Table.com Photo of Grilled Zucchini Meatballs
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

25 mins

Time
Estimate
25 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Grilled Zucchini Meatballs

from Grilled Zucchini Meatballs, Caprese & Baby Greens Pasta Salad, the Week of July 28, 2013.
View the previous recipe for this meal.

Meatballs are skewered with chunks of zucchini, onions, and whatever is skewerable & grillable. Seared up they get a bit of hamburger crust and flavor. A bit of the veggies are shredded in for extra flavor and moisture as we well.

Ingredients

  • 2 zucchinis, small to medium
  • ½ cup quick-cooking oats, or breadcrumbs
  • 2 tablespoons fresh basil, finely shredded
  • 2 cloves garlic, finely minced
  • 1 teaspoon salt, divided in half
  • ¼ teaspoon black pepper, divided in half
  • 8 ounces ground beef, or ground turkey or bison
  • 1 onion, cut in large chunks
  • 1 tablespoon olive oil

Serving Size: 2 People

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Preparation Instructions

If using wooden skewers, soak them at this time.

Shred half of zucchinis into shreds. Fold the shreds with the oats, basil, garlic, and half of the salt and black pepper. Once it is combined add the ground beef or turkey, fold together gently.

Cut the remaining zucchini and the onion into chunks, sprinkle lightly with the remaining salt and pepper. Round the meatballs into a ball, about 1 ounce in size. Skewer an onion or zucchini piece on the stick. Add a meatball, squeezing gently to secure it to the stick. Then alternate with the veggie pieces until the sticks are full. Drizzle the veggies and meatballs lightly with the olive oil.

Heat a grill to medium. Place on the grill for 4-6 minutes on each side until barely firm to the touch and the veggies are slightly charred.