Grilled Swedish Meatball Kebabsglove_colorful.gif

                                                                                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

        •   1 onion

        •   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.


                    Make meatballs:

            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.


                    Make 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.


                    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 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;