Grilled Swedish Meatball Kebabs

"Taken from 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.)"
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Ready In:
28 10 inch bamboo skewers




  • 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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  1. I used the recipe exactly as printed. It was for a family BBQ, we wanted something different but easy. Everyone from 3 year olds to seniors loved them.
  2. Wow, what a treat! I used red onions and Panko crumbs, Also reduced the brown sugar to 1/4 cup. Added a bit of Lawry's seasoning salt instead of regular salt to the meatball mixture. In addition to the yellow peppers, I used some red and orange peppers that were getting old. I was worried about the meatballs falling apart on the grill, but they kept their shape. Delish! Next time I might add some shrooms to the kabob. Thanks for posting Alli. Made for ZWT6.


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