Sweet Sour Italian Meatball Kabobs Recipes

Steps:

• In a large bowl, combine the first 7 ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls., On 12 metal or soaked wooden skewers, alternately thread meatballs and vegetables. In a small bowl, combine vinegar and oil., Grill kabobs, covered, over medium heat for 8-10 minutes or until meatballs are no longer pink and vegetables are tender, basting frequently with vinegar mixture and turning occasionally.

Steps:

• Preheat a grill pan over medium-high heat.
• Divide and skewer the meatballs, vegetables and bread evenly on 8 large skewers. Brush each of the skewers all over with the dressing.
• Grill the skewers on all sides until there are grill marks on all the ingredients and the meatballs are heated through, 8 to 10 minutes.
• Remove the skewers to a platter and sprinkle over the Parmesan cheese and parsley. Pour the warm marinara into a bowl and serve on the side.

Steps:

• To make meatballs: In a large bowl, combine beef, onion flakes, bread crumbs, salt, nutmeg, eggs and milk.
• Preheat oven to 400 degrees F (200 degrees C).
• Shape mixture into 1 inch balls, and place into a 9x13 inch baking dish; bake in preheated oven for 10 minutes. Lower heat in oven to 350 degrees F (175 degrees C).
• To make sauce: In a large saucepan over medium heat, mix vinegar, sugar, mustard and 1/2 cup water; bring to a boil, and boil for 1 minute. Mix cornstarch and 1/2 cup water; add to saucepan, and boil for 1 minute more.
• Add sauce to cooked meatballs, and bake in preheated oven for 45 minutes, basting occasionally.

Steps:

• Heat grill. In large bowl, combine bell pepper, onion and mushrooms. Sprinkle with seasoned salt; toss to coat.
• Alternately thread meatballs, bell pepper, onion and mushrooms onto four 12 to 14-inch metal skewers.
• When ready to grill, place kabobs on gas grill over medium heat on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until meatballs are thoroughly heated and vegetables are crisp-tender, brushing generously with half of the sweet-and-sour sauce and turning frequently. Serve kabobs with remaining half of sauce for dipping.

Steps:

• Heat grill to medium-high heat.
• Thread meatballs, peppers and zucchini alternately onto 8 skewers.
• Microwave jam in small microwaveable bowl on HIGH 15 sec. Stir in barbecue sauce and Italian seasoning; brush half onto kabobs.
• Grill 8 to 10 min. or until meatballs are heated through, turning occasionally and brushing with remaining jam mixture for the last 2 min.

Steps:

• Preheat the oven to 375 degrees.
• String onto each skewer: a piece of onion, pepper, meatball, pineapple, meatball, pepper, pineapple, and onion.
• Place on a baking sheet lined with parchment paper.
• Brush lightly with sauce.
• Bake for 15 minutes.
• Serve skewers on 1/2 cup of warm rice and drizzle with remaining sauce.
• Garnish with chopped green onions.

Steps:

• In a medium bowl, combine the ground beef, egg, bread crumbs and onion. Mix thoroughly and shape into golf ball-sized balls.
• In a large skillet over medium heat, gently brown the meatballs and set aside.
• In a large saucepan, combine the brown sugar, flour, water, white vinegar and soy sauce. Mix thoroughly. Add meatballs and bring to a boil. Reduce heat and simmer, stirring often, for 30 minutes.

Steps:

• Cut peppers and onions into large chunks. On skewers, alternate meatballs, peppers, onions, and.
• pineapple. Coat with sweet and sour sauce. Grill until all sides are lightly caramelized. Serve.
• with Jasmine rice on the side and additional sauce, if desired.