Meatball Caprese Skewers
- 12 Servings
- 15 mins Prep Time
- 15 mins Total Time
Ingredients
- 4 heirloom or vine-ripened tomatoes
- 12 Shady Brook Farms® Fully Cooked Italian Style Turkey Meatballs, heated according to package directions
- 8 ounces mozzarella, torn into 12 bite-sized pieces
- 1 ½ - 2 cups fresh basil
- 2 cloves garlic
- 1/8 cup pine nuts
- 1/2 cup extra virgin olive oil
- 1/4 cup good-quality parmesan cheese
- Kosher salt
- Freshly ground black pepper
| Serving Size | 2 skewers |
|---|---|
| Amount Per Serving | |
| Calories | 290 |
| Calories from Fat | |
| % Daily Value* | |
| Total Fat 20g | 26% |
| Saturated Fat 8g | 40% |
| Trans Fat 0g | |
| Cholesterol 70mg | 23% |
| Sodium 610mg | 27% |
| Total Carbohydrates 8g | 3% |
| Dietary Fiber 1g | 4% |
| Sugars 3g | |
| Protein 19g | |
|
Vitamin D
0%
Calcium
20%
Iron
10%
Potassium
8%
|
|
| *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly. | |
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Step 1
Slice tomatoes into wedges (for a medium-sized tomato, slice into 6 wedges). -
Step 2
Assemble each skewer with a meatball and piece of mozzarella in-between two tomato wedges. Serve with Basil Pesto. -
Step 3
For the Basil Pesto, combine the garlic, basil, and pine nuts in a food processor and process until finely chopped. With the motor running, drizzle in the oil. Transfer the mixture to a small bowl and stir in Parmesan cheese. Season with Kosher salt and freshly ground pepper. If making ahead of time, top pesto with a thin layer of extra virgin olive oil to prevent browning and refrigerate. Bring to room temperature and stir before serving.
