Skewered Meatballs With Sticky Mustard Glaze |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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These skewers can be cooked on the barbecue or under a broiler. The glaze from this recipe also goes well with beef burgers, sandwiched between warmed focaccia or ciabatta. The sun dried tomatoes can be replaced with cubes of red pepper or chunks of zucchini. Prepare the skewers and the glaze up to 24 hours in advance if you wish. Cover with plastic wrap, and chill until ready to cook. If using bamboo skewers, soak in cold water for 20 minutes, before threading the meat and vegetables, to prevent them from scorching. Ingredients:
1 red onion, peeled and quartered |
12 meatballs (home made or bought) |
12 sun-dried tomatoes, drained |
1 tablespoon coarse grain mustard |
1 tablespoon soy sauce |
1 tablespoon clear honey |
salt & freshly ground black pepper |
Directions:
1. Preheat the broiler to medium, or light the barbecue. Separate the onion into layers. Use 3 meatballs for each skewer, and thread them on with alternate pieces of sun dried tomato and onion. Repeat with 3 more skewers and place on a baking tray.
2. Place the mustard, soy sauce, honey and seasoning into a small bowl and whisk with a fork until the mixture is thickened.
3. Brush the meatballs and vegetables with the mustard glaze, turning them until they are evenly coated. Broil or barbecue the skewers, brushing them with glaze and turning frequently, for about 18-20 minutes until the meatballs are browned and cooked through, and the juices run clear when pierced with a fork.
4. Serve with warmed bread and a crisp salad.
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