Grilled Swedish Meatball Kebabs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
3/4 pound ground chuck |
3/4 pound ground pork |
1 1/4 cups fine fresh bread crumbs |
1 large egg |
1/2 cup finely chopped onion |
1/2 teaspoon ground allspice |
1 teaspoon salt, or to taste |
freshly ground black pepper to taste |
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 tomatoes |
accompaniment: pickled cucumbers |
Directions:
1. In a large dish soak bamboo skewers in warm water to cover 30 minutes.
2. Make meatballs: In a large bowl with your hands blend together all meatball ingredients until just combined well (do not overmix). 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.
3. Make sauce: In a bowl whisk together all sauce ingredients until brown sugar is dissolved. Sauce may be made 1 day ahead and chilled, covered.
4. Halve squash lengthwise and cut crosswise into 1/2-inch-thick pieces. Quarter onion and cut onion and bell peppers into 1-inch pieces.
5. Assemble kebabs: Thread 2 meatballs alternately with assorted cut vegetables and tomatoes onto each skewer. Kebabs may be assembled 8 hours ahead and chilled, covered. Prepare grill.
6. Grill kebabs on an oiled rack set 5 to 6 inches over glowing coals, turning kebabs frequently, 10 minutes. 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.) Discard any remaining sauce.
7. Serve kebabs with pickled cucumbers.
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