Herbed Meatball Skewers with Peppers and Onions

Herbed Meatball Skewers with Peppers and Onions present a refined spin on a summer favorite: fragrant, herb-studded meatballs threaded with charred bell peppers and sweet onion. The dish balances rustic char with bright citrus-herb notes and a glossy lemon-yogurt sauce. Serve as an elegant appetizer or a light main alongside warm flatbread or a vegetable medley—pairings such as chicken breast with zucchini and squash work beautifully for a composed menu.

Why Make This Recipe

• Effortless Yet Elegant: Small meatballs cook quickly and present beautifully on skewers.
• Minimal Ingredients: Fresh herbs and simple aromatics deliver layered flavor without fuss.
• Impressive Flavor: A bright herb-laced yogurt sauce and the caramelized edges of peppers elevate each bite.

The herb blend and a quick chill before grilling yield tender, cohesive meatballs that stay juicy on the grill. A short list of pantry staples keeps the method accessible while producing a result that feels considered and restaurant-ready. Also try a side salad with fruit accents—see pairing ideas at fruits that pair with carrots for inspiration.

Ingredients

Base (Meatballs)

• 1 lb (450 g) ground beef and lamb blend (80/20), chilled
• 1 large egg, lightly beaten
• 1/2 cup panko breadcrumbs, finely ground
• 2 tbsp finely grated onion (squeezed to remove excess moisture)
• 2 garlic cloves, minced
• 2 tbsp parsley, finely chopped
• 1 tbsp mint, finely chopped
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp ground cumin (optional, for depth)

Sauce

• 1 cup Greek yogurt, full-fat for richness
• 1 tbsp lemon juice, freshly squeezed
• 1 tsp lemon zest, finely grated
• 1 tbsp extra-virgin olive oil
• Pinch of salt and white pepper
• 1 tbsp dill or chopped mint (fresh herbs finely chopped)

Topping & Skewers

• 1 large red bell pepper, cut into 1-inch pieces
• 1 large yellow bell pepper, cut into 1-inch pieces
• 1 large red onion, cut into wedges (layers separated)
• 2 tbsp olive oil (for brushing)
• 1 lemon, halved and charred for garnish
• 8–10 small wooden or metal skewers, soaked if wooden

Precision notes: use chilled meat for firmer shaping; measure herbs by tablespoon, finely chopped; room temperature egg for even binding.

How to Make Herbed Meatball Skewers with Peppers and Onions

1. Prepare the sauce: whisk Greek yogurt, lemon juice, zest, olive oil, chopped dill (or mint), and a pinch of salt until smooth. Chill to meld flavors. (Tip: refrigerate at least 15 minutes so the lemon brightens the yogurt.)
2. Mix the meat: in a bowl, combine ground meat, egg, panko, grated onion, garlic, parsley, mint, salt, pepper, and cumin. Use a light hand—mix until just combined to avoid a dense texture.
3. Shape and chill: roll the mixture into 1-inch meatballs (about 18–20), place on a tray, and chill for 20–30 minutes. Chilling firms the meat so balls hold on the skewer.
4. Preheat and prepare vegetables: preheat a grill or grill pan to medium-high. Toss pepper pieces and onion layers with 1 tbsp olive oil and a pinch of salt; they should glisten but not be oily.
5. Assemble skewers: thread meatballs alternately with peppers and onion layers, leaving a little space so heat circulates. Brush skewers lightly with olive oil.
6. Grill: place skewers over medium-high heat. Cook 8–10 minutes, turning every 2–3 minutes until the meatballs are browned with charred edges and the internal temperature reaches 160°F (71°C). Look for a golden crust and springy texture. (Mini-tip: press gently with tongs—meatballs should feel firm but springy.)
7. Rest and finish: transfer skewers to a warm plate and rest 5 minutes. Squeeze charred lemon over the skewers and finish with a sprinkle of fresh herbs and lemon zest. Deglaze the grill pan with a splash of water or wine to capture fond for a quick glaze if desired.

Mini-tips:

• Do not overwork the meat—gentle mixing yields tender meatballs.
• If using wooden skewers, soak them 30 minutes beforehand to prevent burning.
• For even cooking, keep meatballs uniform in size.

How to Serve Herbed Meatball Skewers with Peppers and Onions

Arrange skewers on a long platter over a bed of baby arugula. Spoon the lemon-yogurt sauce in a shallow bowl alongside for dipping, and place charred lemon halves and microgreens as accents. For a composed plate, serve two skewers atop a smear of roasted red pepper purée with a side of warm, torn flatbread and a scatter of toasted pine nuts.

How to Store Herbed Meatball Skewers with Peppers and Onions

Cool to room temperature before storing. Refrigerate skewers and sauce separately in airtight containers for up to 3 days to preserve texture. Reheat gently under a low broiler or on a warm grill for 3–4 minutes to restore char; brush with a little olive oil to prevent drying. To freeze, remove from skewers and flash-freeze meatballs on a tray, then transfer to a sealed bag for up to 3 months; thaw overnight in the refrigerator before reheating.

Tips to Make Herbed Meatball Skewers with Peppers and Onions

• Use a mix of beef and lamb for a deeper, savory note; swap to all chicken for a lighter version.
• Keep meatballs small and uniform for even cooking and an elegant bite-sized presentation.
• Brighten the finished dish with a quick gremolata of lemon zest, minced garlic, and parsley.
• Rest the meat briefly after cooking to redistribute juices and maintain tenderness.

Variation (if any)

• Mediterranean: add 2 tbsp crumbled feta into the meat mix and serve with tzatziki.
• Pomegranate glaze: brush a mixture of pomegranate molasses and honey over skewers in the last minute of grilling for a glossy, sweet-tart finish.
• Vegetables: swap peppers for zucchini rounds or charred cherry tomatoes for a seasonal twist. For a lighter take, use ground chicken and a mint-forward yogurt sauce.

FAQs

Can I make these meatballs ahead of time?

Yes. Shape and refrigerate the meatballs up to 24 hours before grilling, or freeze them raw for up to 3 months. Thaw overnight before cooking.

What is the best cooking method if I don’t have a grill?

Use a hot grill pan or broiler. For a broiler, place skewers on a foil-lined tray about 4–6 inches from the heat and broil, turning to get even char, until cooked through.

How do I keep the meatballs from falling apart on skewers?

Chill meatballs after shaping so they firm up. Leave small gaps between pieces on the skewer to allow even heat circulation, and avoid overloading a single skewer.

Are there recommended side dishes?

Serve with warm flatbread, herbaceous couscous, or a crisp fennel and citrus salad for contrast.

Conclusion

Herbed Meatball Skewers with Peppers and Onions marry rustic char with refined herb and citrus notes, making them well suited to both casual gatherings and elevated dinners. The method is straightforward, the presentation polished, and the flavors designed to sing—bright yogurt sauce, smoky peppers, and herbed meatballs in perfect balance. For an alternate take on skewered meatballs, explore these grilled chicken meatball skewers for inspiration: grilled chicken meatball skewers. Share your plating ideas and adjustments in the comments, and consider posting photos on social media. How would you make this dish your own?

Herbed Meatball Skewers with Peppers and Onions

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: chef-ava
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: None

Print Recipe

Description

Fragrant, herb-studded meatballs threaded with charred bell peppers and sweet onion, served with a glossy lemon-yogurt sauce.

---

Ingredients

Scale 1x2x3x

• 1 lb (450 g) ground beef and lamb blend (80/20), chilled
• 1 large egg, lightly beaten
• 1/2 cup panko breadcrumbs, finely ground
• 2 tbsp finely grated onion (squeezed to remove excess moisture)
• 2 garlic cloves, minced
• 2 tbsp parsley, finely chopped
• 1 tbsp mint, finely chopped
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp ground cumin (optional)
• 1 cup Greek yogurt, full-fat
• 1 tbsp lemon juice, freshly squeezed
• 1 tsp lemon zest, finely grated
• 1 tbsp extra-virgin olive oil
• Pinch of salt and white pepper
• 1 tbsp dill or chopped mint (fresh herbs finely chopped)
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large yellow bell pepper, cut into 1-inch pieces
• 1 large red onion, cut into wedges (layers separated)
• 2 tbsp olive oil (for brushing)
• 1 lemon, halved and charred for garnish
• 8–10 small wooden or metal skewers, soaked if wooden

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the sauce: whisk Greek yogurt, lemon juice, zest, olive oil, chopped dill (or mint), and a pinch of salt until smooth. Chill for at least 15 minutes.
2. Mix the meat: combine ground meat, egg, panko, grated onion, garlic, parsley, mint, salt, pepper, and cumin in a bowl, mixing until just combined.
3. Shape and chill: roll mixture into 1-inch meatballs (about 18-20) and chill for 20-30 minutes.
4. Preheat and prepare vegetables: preheat a grill or grill pan to medium-high. Toss peppers and onion with 1 tbsp olive oil and a pinch of salt.
5. Assemble skewers: thread meatballs alternately with peppers and onions, brushing lightly with olive oil.
6. Grill: place skewers over medium-high heat and cook for 8-10 minutes, turning every 2-3 minutes until browned and cooked through.
7. Rest and finish: transfer skewers to a warm plate and rest for 5 minutes, then finish with squeezed charred lemon and fresh herbs.

Notes

Chill meat before mixing for firmer meatballs. Soak skewers if wooden to prevent burning.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Grilling
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 skewer
• Calories: 250
• Sugar: 5g
• Sodium: 350mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 60mg