Grilled Swedish Meatball Kebabs

“Taken from Epicurious.com for ZWT. Sounds interesting for the summer grilling season! Serve with Pickled Cucumbers . **Soak bamboo skewers in water for 30 minutes. (I use a pitcher.)”
READY IN:
50mins
SERVES:
10-12
YIELD:
28 10 inch bamboo skewers
UNITS:
US

Ingredients Nutrition

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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