Grilled Meatball Kebobs with Pasta Salad
Time to Get the Grill Out
Preheat a grill pan or outdoor grill to medium high heat.
Bring a pot of water to a boil for the pasta. Add salt and cook pasta according to instructions on the box. Strain and drizzle with EVOO to prevent from sticking.
In a medium size bowl, combine the sirloin, a handful of parsley, egg, breadcrumb, 1/4 cup parmigiano reggiano cheese, garlic, and onion. Work the mixture together with your hands until well combined. Roll the mixture into meatballs the size of a golf ball, about 1 ounce each. Thread 4 meatballs onto a metal skewer (you can use bamboo skewers too -- just soak them in water for 20 minutes before using) and season with salt and pepper. Lightly coat the grill pan or grill with a little cooking spray or EVOO and cook until the meat is cooked through, about 3 to 4 minutes per side.
While the meatballs are cooking, add the cooked pasta to a serving bowl, drizzle with 2 tablespoons of EVOO and toss with the grape tomatoes, bocconcini, basil, the rest of the parsley, red onion if using, bell pepper if using, and vinegar and season with salt and pepper. The pasta salad may be served cold or at room temperature.
Place the meatball kebobs over the pasta salad and sprinkle with the remaining pamigiano reggiano cheese.
Food styled by Karen Pickus