I love food, I love Italian food and I love meatballs, but even with that being said I never expected these meatball kebabs to turn out so good! As you may have noticed there is a bit of a meatball theme this week. Originally, I was making rigatoni con polpette (see main page for recipe), but I also wanted to come up with another meatball dish that was a little different. The tricolore kebab was invented and subsequently there is a new favourite meal in the De Marco/Spella household. I would genuinely much rather eat this than any takeaway kebab!! As a genius stroke, I took the sugo (sauce) left over from my rigatoni con polpette, reheated it and drizzled it over the top. It took it to the next level! If you do not have any pasta sauce ready, take the time to make it whilst the kebabs are cooking in the oven. You will not regret it!!
Above, I have served it with a pitta bread and salad to make it as close to a “take-away” kebab as possible. Below, it is served with rice and salad. For a lighter meal you can just have the skewers with some salad or some of the extra roasted vegetables that may have been left over. Whatever way you serve them, you need to try these out! They are awesome!
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