Ingredients Jump to Instructions ↓

  1. 28 Bamboo skewers - (10" long) For Swedish Meatballs

  2. 3/4 lb 340g / 11oz Ground chuck

  3. 3/4 lb 340g / 11oz Ground pork

  4. 1 1/4 cups 182g / 6.4oz Fine fresh bread crumbs

  5. 1 cup 198g / 7oz Egg (large)

  6. 1/2 cup 31g / 1.1oz Finely-chopped onion

  7. 1/2 teaspoon 2 1/2ml Ground allspice

  8. 1 teaspoon 5ml Salt Freshly-ground black pepper - to taste For Mustard Sauce

  9. 1/3 cup 78ml Dijon mustard

  10. 1/3 cup 53g / 1.9oz Brown sugar - (packed)

  11. 3 tablespoons 45ml Cider vinegar

  12. 2 tablespoons 30ml Finely-chopped fresh flat-leaf parsley Leaves For The Kebabs

  13. 2 Yellow squash (medium)

  14. 1 Onion

  15. 2 Yellow bell peppers

  16. 1 Vine-ripened yellow cherry tomatoes

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large dish soak bamboo skewers in warm water to cover for 30 minutes. Make meatballs: In a large bowl, with your hands, blend the 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. Make sauce: In a bowl whisk together all sauce ingredients until brown sugar is dissolved. Sauce maybe made 1 day ahead and chilled, covered. Halve squash lengthwise and cut crosswise into 1/2-inch thick pieces. Quarter onion and then cut the onion and bell peppers into 1-inch pieces. 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. Prepare grill. Grill kebabs on an oiled rack set 5 to 6 inches over glowing coals, turning kebabs frequently, 10 minutes. Brush kebabs with sauce and grill, turning them and brushing frequently with the sauce and grill, 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. This recipe yields 10 to 12 servings.


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