Grilled Swedish Meatball Kebabs |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 24 |
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Sounds interesting for the summer grilling season. Serve with Pickled Cucumbers . **Soak bamboo skewers in water for 30 minutes. (I use a pitcher. Ingredients:
3/4 lb ground beef (80/20 is preferred) |
3/4 lb ground pork |
1 1/4 cups fine fresh breadcrumbs |
1 large egg |
1/2 cup finely chopped onion |
1/2 teaspoon ground allspice |
1 teaspoon salt (to taste) |
fresh ground black pepper |
1/3 cup dijon mustard |
1/3 cup packed brown sugar |
3 tablespoons cider vinegar |
3 tablespoons vegetable oil |
2 tablespoons finely chopped fresh parsley leaves |
2 medium yellow squash |
1 onion |
2 yellow bell peppers |
1 pint vine-ripened yellow cherry tomato |
Directions:
1. Meatballs:.
2. In a large bowl with your hands blend together all meatball ingredients until just combined well (do not overmix).
3. Form mixture into 1 1/4-inch balls and arrange on a tray. (Meatballs may be prepared up to this point 1 day ahead and chilled, covered.).
4. Sauce:.
5. In a bowl whisk together all sauce ingredients until brown sugar is dissolved. (Sauce may be made 1 day ahead and chilled, covered.).
6. Halve squash lengthwise and cut crosswise into 1/2-inch-thick pieces. Quarter onion and cut onion and bell peppers into 1-inch pieces.
7. To assemble kebabs:.
8. Thread 2 meatballs alternately with assorted cut vegetables and tomatoes onto each skewer. (Kebabs may be assembled 8 hours ahead and chilled, covered.).
9. Heat grill.
10. Grill kebabs on an oiled rack set 5 to 6 inches over glowing coals, turning kebabs frequently, for 10 minutes.
11. Brush kebabs with sauce and grill, turning them and brushing frequently with sauce, until meatballs are cooked through, about 5 to 10 minutes more. (Alternatively, kebabs may be broiled under a preheated broiler about 3 inches from heat.).
12. Discard any remaining sauce.
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