Skewered Italian Meatballs
These versatile Skewered Italian Meatballs can be dipped in pasta sauce for a delicious low carb dinner, served on rolls for meatball sandwiches or over spaghetti!
- 1 pound lean ground beef
- 4 green onions green and white parts minced
- 1/2 tsp. Worcestershire sauce
- 2 large cloves garlic minced
- 1/3 cup grated parmesan cheese
- 1 large egg
- 1/4 cup bread crumbs
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1 tsp. dried basil
- 1 tsp. dried parsley
- 1/3 cup Classico Italian Sausage Pasta Sauce reserving the rest from a 15oz. jar
- 1/2 tsp. salt
- 1/2 tsp. ground pepper
- bamboo skewers
- olive oil
Combine everything in a large bowl except the ground beef. Once combined, add in the ground beef and mix it together with your hands. Form into about 15 meatballs. Place on plate or cookie sheet and place in freezer for a few minutes.
Meanwhile, soak 5 bamboo skewers in water. Pull meatballs out and carefully thread onto skewers. Place back in the freezer (or refrigerator) for a few minutes.
Heat a grill pan or barbecue to medium-high heat. Pull meatball skewers from freezer and lightly brush with olive oil. Place on hot grill and cook, flipping over once, until internal temperature is about 160ºF.
Dip in a bowl of Classico Italian Sausage Pasta Sauce, on a hoagie sandwich roll for a meatball sub or over pasta. Enjoy!