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Prep Time
10 mins
Total Time
30 mins
Serves
4

Ingredients

16
frozen Angus Beef Meatballs
2
zucchini, halved lengthwise and cut into 1-in. (2.5 cm) pieces
1
red pepper, halved, seeded and cut into 1-in. (2.5 cm) pieces
1/2
red onion, cut into 1-in. (2.5 cm) pieces
1/4 cup
Greek Dressing with Feta Cheese & Kalamata Olives
60 mL
1/4 cup
crumbled feta
60 mL
1/4 cup
plain low-fat yogourt
60 mL
2 tbsp
roughly chopped fresh mint
30 mL
8
wooden skewers
4
Original In the Thin Buns

Method

Step 1

Place skewers in water to soak. Set aside. In a resealable plastic bag, combine meatballs, zucchini, red pepper, red onion and dressing. Set aside for 10 min.

Step 2

Preheat oven to 425°F (220°C). To make dipping sauce for kabobs, combine feta, yogourt and mint in a small bowl. Set aside.

Step 3

Remove skewers from water and alternately thread meatballs and vegetables onto skewers. Roast in oven until meatballs are heated through and vegetables are tender-crisp, about 10 min. Serve with dipping sauce and warm thin buns.

Tips

Cook up extra meatballs and tuck them into rolls for simple sliders

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
1/4 of the recipe
Calories:
420
Fat:
18 g
Saturated Fat:
7 g
Carbs:
45 g
Fibre:
5 g
Cholesterol:
45 mg
Protein:
20 g
Sodium:
850 mg
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