Meatball and Eggplant Parm Kebabs

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  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 55 min
  • Yield: 4 to 6 kebabs
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For the Marinara Sauce:

2 tablespoons extra-virgin olive oil

6 cloves garlic, thinly sliced

1/2 teaspoon dried oregano

1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand

Kosher salt and freshly ground pepper

For the Meatballs:

1 pound ground beef

8 ounces hot Italian sausage, casings removed 1/2 cup shredded mozzarella cheese

1/2 cup grated parmesan cheese

1/4 cup breadcrumbs

1/4 cup finely chopped fresh parsley

2 cloves garlic, grated

1/4 cup milk

1 large egg

Kosher salt and freshly ground pepper

For the Kebabs:

2 small Japanese eggplants, sliced 1/2 inch thick

3 cups broccoli florets

3 tablespoons extra-virgin olive oil, plus more for the grill

Kosher salt and freshly ground pepper

8 ounces mozzarella cheese, thinly sliced, then cut into 1-inch squares

Toasted Italian rolls, grated parmesan cheese and red pepper flakes, for serving


  1. Make the marinara sauce: Heat the olive oil in a medium saucepan over medium-high heat. Add the sliced garlic and cook, stirring, until lightly golden, 2 to 3 minutes. Stir in the oregano, then add the tomatoes, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a gentle simmer and cook, stirring occasionally, until thickened, 12 to 15 minutes. Season with salt and pepper. Cover and set aside until ready to serve. (For a smoother sauce, puree with an immersion blender.)
  2. Meanwhile, make the meatballs: Combine the beef, sausage, shredded mozzarella, parmesan, breadcrumbs, parsley, grated garlic, milk, egg, 1 teaspoon salt and a few grinds of pepper in a large bowl; mix with your hands until combined. Form into 1 1/2-inch meatballs (about 24).
  3. Make the kebabs: Preheat a grill to medium high. Combine the eggplants, broccoli, olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl; toss to coat. Thread the meatballs, eggplant and broccoli onto eight 12-inch skewers. 
  4. Brush the grill grates with olive oil. Grill the kebabs, covered and turning occasionally, until the meatballs are cooked through and marked and the vegetables are charred around the edges, about 15 minutes; drape a slice of mozzarella over each meatball during the last minute of cooking. Remove to a platter. Reheat the marinara sauce if needed. Serve the kebabs in rolls with the marinara sauce, parmesan and red pepper flakes.

Cook’s Note

If you use wooden skewers, soak them in water for at least 30 minutes so they won't burn.

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