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Recipe: mediterranean beef meatball kabob

mediterranean beef meatball kabob recipe image
Mediterranean beef meatball kabob serving suggestion

mediterranean beef meatball kabob

Lean Ground Beef, fresh parsley and cumin are formed into meatballs and served in flatbreads. Customize with your choice of chopped veggies and Tzatziki sauce.

Ingredients

  • 1 pound ground beef (93% lean or leaner)
  • 1/4 cup dry breadcrumbs
  • 2 egg whites or 1 whole egg
  • 2 tablespoons chopped fresh parsely
  • 2 tablespoons water
  • 2 cloves garlic
  • 1 teaspoon ground cumin
  • 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 4 flatbreads (such as naan, lavash or pita bread)
  • TOPPINGS
  • chopped tomato
  • chopped cucumber
  • chopped red onion
  • chopped fresh parsley
  • Tzatziki sauce

Directions

  1. Heat oven to 400°F. Combine Ground Beef, breadcrumbs, egg whites, parsley, water, garlic, cumin, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into sixteen 1-1/4-inch meatballs.
  2. Thread meatballs onto four 10-inch skewers. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400°F oven 18 to 20 minutes.
  3. Remove meatballs from skewers. Serve in flatbreads. Garnish with Toppings, as desired.

    Cook's Tips: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.

NUTRITIONAL INFORMATION
Nutrition information per serving: 360 calories; 13 g fat (4 g saturated fat; 7 g monounsaturated fat); 76 mg cholesterol; 763 mg sodium; 26 g carbohydrate; 1.6 g fiber; 33 g protein; 9.2 mg niacin; 0.5 mg vitamin B6; 2.3 mcg vitamin B12; 5.2 mg iron; 32.3 mcg selenium; 6.8 mg zinc; 82.1 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of choline.