Lunch: Meatball Kabobs

These meatballs make a fun family meal. Or, you can also serve them on a platter as an appetizer next time you are entertaining.

Ingredients

2 egg whites
2 tablespoons grated Parmesan cheese
2 cloves garlic, minced
20 ounces lean ground turkey (93% fat free)
½ teaspoon salt (optional)
¼ teaspoon pepper
8 ounces fresh cremini mushrooms (baby portabella mushrooms), cut in half if needed to make 12 pieces
24 grape or cherry tomatoes
1 medium onion, halved, then quartered, then each quarter cut into 3 (for a total of 12 onion
pieces)
¼ cup balsamic vinegar
1 teaspoon olive oil
12 bamboo skewers

Instructions

Preheat the oven to 375 degrees F. Coat a baking sheet with cooking spray. Set aside. 
Combine the egg whites, Parmesan cheese, garlic, ground turkey, salt (optional), and pepper. Mix well and make 12 meatballs. Refrigerate the meatballs for at least 30 minutes. 
Skewer 2 meatballs, 2 tomatoes, 1 mushroom, and 1 piece of onion alternating on each skewer. 
In a small bowl, whisk the balsamic vinegar and olive oil together.
Place the kabobs on the baking sheet and brush the kabobs on all sides with the balsamic and olive oil mixture. Reserve the marinade.
Bake the kabobs for 10 minutes. Brush all sides with the marinade again and bake for an additional 10-15 minutes. The meatballs should be cooked to an internal temperature of at least 165 degrees F.

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