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Italian Pork Meatball Kebabs

Category Diet, Health

This delicious recipe is a repost from Diabetes Forecast.  You can find Nutrition Facts on the associated link.

Makes: 8 servings

Serving Size: 1 kebab

Preparation Time: 30 minutes

Cooking Time: 10 minutes

Chilling Time: 30 minutes


16 (12-inch) wood skewers
1 lb. lean ground pork
2/3 cup panko bread crumbs
1 egg
1 tsp. dried oregano flakes, divided
1 tsp. dried thyme leaves, divided
1/2 tsp. garlic powder
1/4 tsp. mild or hot chili powder
1/2 tsp. sea salt
1/4 tsp. freshly ground black pepper
48 grape tomatoes
1 large red onion, halved, each half sliced into 8 wedges
2 1/2 Tbsp. olive oil
1 Tbsp. balsamic vinegar


  1. Soak the wood skewers in a shallow pan of hot water for 1 hour before using.
  2. Meanwhile, prepare the meatballs. In a large bowl, mix together the pork, bread crumbs, egg, 1/2 tsp each of the oregano and thyme, the garlic powder, chili powder, salt, and black pepper. Form the pork mixture into 24 (1 3/4-inch) meatballs. Place the meatballs on a large plate, cover, and refrigerate for 30 minutes. This firms up the meatballs so they will thread easily onto the skewers.
  3. Remove the wood skewers from the pan and discard the water. Coat an outdoor gas grill with cooking spray; set the grill to medium-high heat. Alternatively, cover a broiler pan with foil. Using two skewers per kebab, thread on 2 cherry tomatoes, a meatball, and an onion wedge. Repeat 2 more times for a total of 3 meatballs, 6 grape tomatoes, and 2 onion wedges per kebab.
  4. For the basting sauce, combine the olive oil, vinegar, and the remaining 1/2 tsp each of the thyme and oregano. Place the kebabs on the grill or broiler pan. Brush the kebabs with half the basting sauce. Grill or broil the kebabs for 5 to 6 minutes on one side. Use tongs to carefully turn over the kebabs. Continue to cook them for 5 to 6 minutes more, brushing with the remaining basting sauce, then remove them from the grill, plate, and serve.