Combine minced veal with finely chopped onions, minced garlic and Vegeta marinade. Mix well and allow to rest for about 30 minutes.
Add the egg, chopped parsley leaves and panko crumbs, and knead well until smooth and blended.
Shape into meatballs. Cut the red onions approximately to the size of the meatballs, and alternate meatballs and onion pieces on skewers.
Cook on hot grill or in a griddle pan.
To maximize the flavour, serve with a bit of mild relish or your favourite dip and warm pita bread.
Use meat ground to medium rough for compact meatballs.