Beef and Lamb Meatball Kabobs With Individual Dipping Sauces |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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These are absolutely great, easy and fun for a holiday party. Make ahead and skewer and then wrap to and freeze until ready to use. It is simply mix all the ingredients together, and just make the meatballs and chill before grilling. That is the key. Once skewered I keep lightly frozen before cooking and just brush with olive oil as they cook. Very simple. The two dipping sauces can easily be made in just minutes and these are just crowd favorites. In fact the yogurt mint can be made ahead and so can the cheese sauce and just reheated. I like to serve 2 or 3 per wooden small skewers and grill. Options: Sometimes I will make all cherry tomato skewers or all mushrooms skewers to go along with the meatballs. Just nice to add some vegetables with it and they go great with the dip. You could do small pearl onions or even squash. Anything would work. Just keep the skewers small. Ingredients:
1 lb ground beef |
1 1/2 cups onions, diced fine |
1 red pepper, diced fine |
2 slices bread, soaked in milk and then squeezed out |
1/3 cup parmesan cheese, grated |
1/4 cup red wine |
1/2 teaspoon worcestershire sauce |
2 eggs, beaten well (small, if using jumbo or large use 1) |
2 teaspoons garlic, minced |
2 tablespoons dried parsley |
1 tablespoon dried basil |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
2 tablespoons butter |
2 tablespoons flour |
1 1/4 cups milk |
1 cup fontina or 1 cup parmesan cheese, grated |
salt |
pepper |
1 lb ground lamb |
2 slices bread, soaked in milk and then squeezed out |
3/4 cup minced onion |
2 eggs, beaten well (small, 1 if using large or jumbo) |
1 tablespoon garlic, minced |
1 1/2 teaspoons olive oil |
1/2 tablespoon fresh mint |
1/4 teaspoon ground allspice |
1/8 teaspoon cinnamon |
2 tablespoons dried currants |
2 tablespoons chopped pine nuts, lightly toasted (optional) |
2 cups plain yogurt (greek yogurt is best if you can, but not necessary) |
1/4 cup fresh mint leaves, chopped |
1/2 teaspoon salt |
4 -5 tablespoons olive oil, to brush on the skewers as they grill |
Directions:
1. Ok - The directions for the meatballs is identical for both versions -
2. Mix all the ingredients for either the beef or the lamb in a large bowl. NOTE: I like to mix everything except the meat, then add the meat last to combine. Over mixing the meat can cause tough meatballs.
3. Meatballs - Form the meatballs and lightly chill in the freezer to firm up a bit, refrigerator is fine if you don't have room in the freezer. Once firm, just 30 minutes or so, then put them on wooden skewers. I do 2-3 per small wooden skewers. And remember - don't forget to soak the skewers 10-15 minutes so they don't burn on the grill. Then once again, put back in the freezer until ready to use. I take them out about 15-30 minutes before grilling, just to take the chill off, but they are still firm which makes grilling so much easier.
4. Grilling - brush with olive oil on each side and grill 10-12 minutes until golden brown.
5. Sauce 1: Yogurt mint sauce.
6. Just mix the yogurt, mint, salt and chill until ready to use.
7. Sauce 2: Creamy Cheese Sauce.
8. In a small pot add the butter and melt on medium heat, then add the flour and stir just a minute to make a roux. Now add the milk and bring to a medium boil to thicken the sauce. Add the cheese, salt and pepper and stir until the cheese is melted. And you are done. Enjoy!
9. Just serve the meatball skewers with the dipping sauce.
10. Don't forget, doing some separate skewers of all tomatoes on one, maybe mushrooms or onions - is a great touch. Everyone will love them.
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