Grilled Swedish Meatball Kebabs
Yield: Makes 10 to 12 Servings
About twenty-eight 10-inch bamboo skewers
For Swedish Meatballs
3/4 pound ground chuck
3/4 pound ground pork
1 1/4 cups fine fresh bread crumbs
1 large egg
1/2 cup finely chopped onion
1/2 teaspoon ground allspice
1 teaspoon salt, or to taste
freshly ground black pepper to taste
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
2 medium yellow squash
2 yellow bell peppers
1 pint vine-ripened yellow cherry tomatoes
Accompaniment: Pickled Cucumbers
In a large dish soak bamboo skewers in warm water to cover 30 minutes.
In a large bowl with your hands blend together all meatball ingredients until just combined well (do not over mix).
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.
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.
Thread 2 meatballs alternately with assorted cut vegetables and tomatoes onto each skewer.
Kebabs may be assembled 8 hours ahead and chilled, covered.
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 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.
Serve kebabs with pickled cucumbers.
Submitted by Richard Lilja,
FOUND AT; http://www.epicurious.com/recipes/food/views/Grilled-Swedish-Meatball-Kebabs-14044