Vegetarian Grilled Meatball Skewers
Take your grilling game to a whole new level with these vibrant and flavorful Vegetarian Grilled Meatball Skewers! Made from a hearty chickpea base blended with Parmesan, fresh parsley, and aromatic spices, these plant-based "meatballs" are grilled to perfection alongside a colorful medley of red onion, bell pepper, zucchini, and juicy cherry tomatoes. Perfectly balanced between smoky and savory, this recipe is quick to prepare, taking just 35 minutes from start to finish, and makes an ideal entrée or appetizer for summer barbecues, weeknight dinners, or meat-free gatherings. Serve these skewers hot off the grill with a sprinkle of fresh herbs for an impressive and delicious vegetarian option that’s as satisfying as it is wholesome.
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Recipe Information
Ingredients
- 1 15-ounce can Canned chickpeas, drained and rinsed
- 1 cup Breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 1 large Egg
- 2 Garlic cloves, minced
- 2 tablespoons Chopped fresh parsley
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Red onion, cut into small wedges
- 1 large Bell pepper, cut into 1-inch pieces
- 1 medium Zucchini, thickly sliced
- 12 Cherry tomatoes
- 8 Wooden skewers, soaked in water for 30 minutes
Instructions
Preheat your grill to medium-high heat.
In a large mixing bowl, mash the chickpeas with a fork until smooth but still slightly chunky.
Add the breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, cumin, salt, and pepper to the mashed chickpeas. Mix well until all ingredients are thoroughly combined.
Form the mixture into small balls, approximately 1 inch in diameter. Set aside.
In another bowl, toss the red onion wedges, bell pepper pieces, zucchini slices, and cherry tomatoes with 1 tablespoon of olive oil. Season with a pinch of salt and black pepper.
Thread the formed meatballs and prepared vegetables onto the soaked skewers, alternating between meatballs and vegetables.
Brush the skewers with the remaining olive oil to ensure even grilling.
Place the skewers on the preheated grill. Cook for about 12-15 minutes, turning occasionally, until the meatballs are browned and the vegetables are tender.
Remove from the grill and serve hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 260 mg | 86% | |
| Sodium | 5075 mg | 221% | |
| Total Carbohydrate | 268.4 g | 98% | |
| Dietary Fiber | 55.3 g | 198% | |
| Total Sugars | 83.5 g | ||
| Protein | 86.2 g | 172% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1026 mg | 79% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 6339 mg | 135% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
