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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 3 |
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The first time I found out I could make kabobs in the microwave, I was thrilled because cooking on the grill can be such a hassle for just two people, explains Kitty Hernandez of Chicago, Illinois. The sweet and tangy homemade meatballs are very easy and so tasty. Ingredients:
1 egg |
1/2 cup crushed chow mein noodles |
2 tablespoons plus 3/4 cup apple cider or juice, divided |
1 tablespoon soy sauce |
3/4 teaspoon ground ginger, divided |
3/4 pound ground pork |
1 medium green pepper, cut into 3/4-inch chunks |
1 medium sweet red pepper, cut into 3/4-inch chunks |
20 small fresh mushrooms |
2 teaspoons cornstarch |
3 tablespoons cider vinegar |
Directions:
1. In a bowl, combine the egg, chow mein noodles, 2 tablespoons cider, soy sauce and 1/4 teaspoon ginger. Crumble pork over mixture and mix well. Shape into 20 meatballs.
2. On 10 soaked wooden skewers, alternately thread peppers and mushrooms; add one meatball to both ends of each skewer. Place in an ungreased 11-in. x 7-in. microwave-safe dish; set aside.
3. In a small microwave-safe bowl, combine the cornstarch, vinegar and remaining cider and ginger until smooth. Microwave, uncovered, on high for 3-4 minutes or until thickened, stirring every 30 seconds.
4. Pour 1/4 cup glaze over the kabobs. Loosely cover with waxed paper. Microwave on high for 6-8 minutes or until a thermometer reads 160°, turning and brushing with drippings every 2 minutes. Serve with remaining glaze. Yield: 3 servings.
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