GRILLED SWEDISH MEATBALL KEBABS
Taken from Epicurious.com for ZWT. Sounds interesting for the summer grilling season! Serve with recipe#422957 . **Soak bamboo skewers in water for 30 minutes. (I use a pitcher.)
Provided by alligirl
Categories Vegetable
Time 50m
Yield 28 10 inch bamboo skewers, 10-12 serving(s)
Number Of Ingredients 17
Steps:
- 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.
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