Ingredients
2 large eggs, lightly beaten2/3 cup seasoned bread crumbs1/2 cup grated Parmesan cheese1/4 cup minced fresh parsley4 teaspoons Italian seasoning1/2 teaspoon salt1/2 teaspoon garlic powder2-1/2 pounds ground beef1 medium onion, cut into 1-inch pieces1 medium sweet red pepper, cut into 1-inch pieces1 medium zucchini, cut into 1-inch pieces1/2 small eggplant, cut into 1-inch pieces1/2 cup balsamic vinegar1/2 cup olive oil
Preparation
In a large bowl, combine the first 7 ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls.
On 12 metal or soaked wooden skewers, alternately thread meatballs and vegetables. In a small bowl, combine vinegar and oil.
Grill kabobs, covered, over medium heat for 8-10 minutes or until meatballs are no longer pink and vegetables are tender, basting frequently with vinegar mixture and turning occasionally.
