Grilled Swedish Meatball Kebabs - cooking recipe

Ingredients
    For Swedish meatballs
    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
    For mustard sauce
    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
    For kebabs
    2 medium yellow squash
    1 onion
    2 yellow bell peppers
    1 pint vine-ripened yellow cherry tomato
Preparation
    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.).
    Sauce:
    In a bowl whisk together all sauce ingredients until brown sugar is dissolved. (Sauce may be made 1 day ahead and chilled, covered.).
    Halve squash lengthwise and cut crosswise into 1/2-inch-thick pieces. Quarter onion and cut onion and bell peppers into 1-inch pieces.
    To 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.).
    Heat grill.
    Grill kebabs on an oiled rack set 5 to 6 inches over glowing coals, turning kebabs frequently, for 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.

Leave a comment