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: 50 mins
• Serves: 10-12
• Yields: 28 10 inch bamboo skewers

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

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.