Best Beef And Lamb Meatball Kabobs With Individual Dipping Sauces Recipes
BEEF AND LAMB MEATBALL KABOBS WITH INDIVIDUAL DIPPING SAUCES
These are absolutely great, easy and fun for a holiday party. Make ahead and skewer and then wrap to and freeze until ready to use. It is simply mix all the ingredients together, and just make the meatballs and chill before grilling. That is the key. Once skewered I keep lightly frozen before cooking and just brush with olive oil as they cook. Very simple. The two dipping sauces can easily be made in just minutes and these are just crowd favorites. In fact the yogurt mint can be made ahead and so can the cheese sauce and just reheated. I like to serve 2 or 3 per wooden small skewers and grill. Options: Sometimes I will make all cherry tomato skewers or all mushrooms skewers to go along with the meatballs. Just nice to add some vegetables with it and they go great with the dip. You could do small pearl onions or even squash. Anything would work. Just keep the skewers small.
Provided by SarasotaCook
Categories Lamb/Sheep
Time 50m
Yield 12-18 kabobs, 12-18 serving(s)
Number Of Ingredients 34
Steps:
- Ok -- The directions for the meatballs is identical for both versions --
- Mix all the ingredients for either the beef or the lamb in a large bowl. NOTE: I like to mix everything except the meat, then add the meat last to combine. Over mixing the meat can cause tough meatballs.
- Meatballs -- Form the meatballs and lightly chill in the freezer to firm up a bit, refrigerator is fine if you don't have room in the freezer. Once firm, just 30 minutes or so, then put them on wooden skewers. I do 2-3 per small wooden skewers. And remember -- don't forget to soak the skewers 10-15 minutes so they don't burn on the grill. Then once again, put back in the freezer until ready to use. I take them out about 15-30 minutes before grilling, just to take the chill off, but they are still firm which makes grilling so much easier.
- Grilling -- brush with olive oil on each side and grill 10-12 minutes until golden brown.
- Sauce 1: Yogurt mint sauce.
- Just mix the yogurt, mint, salt and chill until ready to use.
- Sauce 2: Creamy Cheese Sauce.
- In a small pot add the butter and melt on medium heat, then add the flour and stir just a minute to make a roux. Now add the milk and bring to a medium boil to thicken the sauce. Add the cheese, salt and pepper and stir until the cheese is melted. And you are done. Enjoy!
- Just serve the meatball skewers with the dipping sauce.
- Don't forget, doing some separate skewers of all tomatoes on one, maybe mushrooms or onions -- is a great touch. Everyone will love them.
Nutrition Facts : Calories 424.2, Fat 30, SaturatedFat 12.6, Cholesterol 153, Sodium 501.8, Carbohydrate 14.4, Fiber 1.2, Sugar 5.4, Protein 22.9
20 HOMEMADE SAUCES FOR MEATBALLS
These homemade sauces for meatballs can't be beat! From marinara to Swedish meatball sauce to grape jelly and mushroom gravy, you'll love these easy meatball meals.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a meatball sauce in 30 minutes or less!
Nutrition Facts :
CUMIN LAMB MEATBALLS WITH TAHINI YOGURT DIPPING SAUCE
Meatballs are not the kind of thing one would usually think of as quick-and-easy-dinner fare. All that rolling and frying can take forever, making meatballs a weekend project for a leisurely afternoon. There are, however, shortcuts - if you can suppress your perfectionist urges. You can use this recipe as a template for whatever kind of ground meat you like. Lamb is earthy and works well with the creamy tahini sauce, reminiscent of a carnivore's falafel. But beef, turkey, veal or pork are good substitutes. And all will make equally good blobs and none will be a project. Just a fast and filling dinner any night of the week.
Provided by Melissa Clark
Categories dinner, easy, quick, main course
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- Heat broiler with an oven rack placed 3 inches below heat source.
- Using a mortar and pestle or the flat side of a knife, make a paste with garlic and a pinch of salt. Put half the garlic paste in a large bowl and add lamb, 1 teaspoon of the salt, cumin, hot sauce, pepper, chile powder, scallion and 1 tablespoon parsley. Mix to combine.
- Shape lamb mixture into 1 1/2-inch meatballs and place on an oiled rimmed baking sheet. Make sure meatballs are spaced at least 1 inch apart. Transfer baking sheet to oven and broil meatballs for 8 to 10 minutes, or until browned on top and slightly pink on the inside.
- Meanwhile, combine yogurt, tahini, remaining garlic paste,1/4 teaspoon salt and the lemon juice to taste.
- Transfer cooked meatballs to a serving platter or individual plates and serve with tahini sauce and extra hot sauce, if you like. Garnish with the remaining parsley.
Nutrition Facts : @context http, Calories 448, UnsaturatedFat 22 grams, Carbohydrate 6 grams, Fat 38 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 13 grams, Sodium 363 milligrams, Sugar 1 gram
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