Monday, March 31, 2014
Vegetarian Mediterranean Meatball Kabobs
Preheat the oven to 400 degrees.
If using Wooden Skewers, begin soaking them in water before starting this recipe.
3 1/2 TBS Tomato Paste
1 TBS water
1 clove Garlic, minced
1/2 C reduced Fat Yogurt
2 tsp chopped Fresh Parsley
Red Onion, cut into chunks
1 package of Quorn Meatless Meatballs (do not thaw)
2 TBS Olive Oil or Grape Seed Oil
1 tsp Apple Cider Vinegar
1 tsp Lime Juice
1 Green Bell Pepper, cut into chunky pieces
1 package of Cherry Tomatoes
1 package of Button Mushrooms
In a large covered bowl:
Add Frozen Meatballs
Stir to coat well
Cover and refrigerate 1 hour.
Make a dip in a small covered bowl:
Cover and Refrigerate until Kabobs are baked.
Thread skewers, alternating Meatballs and Vegetables. (if using wooden skewers, soak them in water to prevent burning)
Place Kabobs on a sheet pan lined with foil.
Bake at 400 degrees for 10 - 15 minutes, turning occasionally.
Serve with Yogurt Dip.
Peace in the Kitchen!