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Meatball Caprese Skewers

  • 12 Servings
  • 15 mins Prep Time
  • 15 mins Total Time


  • 4 heirloom or vine-ripened tomatoes
  • 12 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 20 g 26 %
Saturated fat 8 g 40 %
Trans fat 0 g
Cholesterol 70 mg 23 %
Sodium 610 mg 27 %
Total Carbohydrates 8 g 3 %
Dietary Fiber 1 g 4 %
Sugars 3 g
Protein 19 g
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.
  • 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.

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