Monterey-Jack Stuffed Meatballs
Grilled Monterey-Jack Stuffed Meatball Kabobs
Servings: 3 servings
Calories: 578kcal
Ingredients
For the Monterey-Jack Stuffed Meatballs:
- 1 pound ground beef
- 1 large egg
- ¼ cup bread crumbs or Panko-style crumbs
- ½ tsp salt
- ½ tsp cumin
- ½ tsp chili powder
- ¼ cup red onion diced very finely
- 1 tsp garlic
- 1 cup Monterey Jack cheese coarsely shredded
For the Skewers:
- 1 large zucchini cut into 1.5” cubes
- 1-2 red peppers cut into 1” pieces
- 1-2 yellow peppers cut into 1” pieces
- 1 red onion cut into 1” pieces
For the Herb Mixture:
- ¼ cup vegetable or canola oil
- ½ Tbsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
Instructions
- In a medium bowl, combine all of the ingredients for the Meatballs except for the cheese. Mix until well combined. Separate into 9 meatballs of approximately even weight. (This is very important so that the meatballs all cook in the same time on the grill.)
- Working with 1 meatball at a time, flatten it out into a large disc. Add a small amount of shredded cheese to the center of the disc. Carefully roll the sides up until the disc is again shaped like a round meatball.
- Thread meatballs, zucchini, peppers, and onions onto 6 skewers.
- Meanwhile, combine the ingredients for the Herb Mixture in a small bowl. Mix until well combined.
- Place kabobs on grill, and brush the veggies with approximately half of the Herb Mixture. Grill over medium-high heat for 5-6 minutes.
- Rotate kabobs, and brush the veggies with remaining Herb Mixture. Continue grilling for another 5-6 minutes, or until meatballs are done. (Food Safety Tip: Ground beef should be cooked to an internal temperature of 160F degrees.)
Nutrition
Calories: 578kcal | Carbohydrates: 20g | Protein: 41g | Fat: 62g | Saturated Fat: 34g | Trans Fat: 2g | Cholesterol: 195mg | Sodium: 1181mg | Potassium: 919mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1941IU | Vitamin C: 139mg | Calcium: 383mg | Iron: 5mg
