Meal on a Stick
SUNDRA HAUCK • Bogalusa, Louisiana
My husband and I were thrilled to receive a gas grill as a
wedding gift. We love these meatball-and-veggie kabobs,
which get sweetness from the barbecue sauce.
Ingredients
- 8 small red potatoes
- 2 eggs, lightly beaten
- 2 teaspoons Worcestershire sauce
- 1-1/4 cups seasoned bread crumbs
- 1 teaspoon curry powder
- 1-1/2 pounds ground beef
- 24 pimiento-stuffed olives
- 8 plum tomatoes, halved
- 2 medium green peppers, cut into quarters
- 8 large fresh mushrooms
- 1/4 cup barbecue sauce
Details
Servings 6
Preparation
Step 1
1. Scrub and pierce potatoes; place on a microwave-safe
plate. Microwave, uncovered, on high for 3-5 minutes or
until slightly tender.
2. Meanwhile, in a large bowl, combine eggs, Worcestershire
sauce, bread crumbs and curry powder. Crumble beef over
mixture and mix well. Divide into 24 portions; shape each
portion around an olive. Alternately thread meatballs and
vegetables onto metal or soaked wooden skewers.
3. Grill kabobs, covered, over medium-hot heat for 5 minutes. Turn; brush with barbecue sauce. Cook 5 minutes longer or until meatballs are no longer pink, basting once.
Editor’s Note: This recipe was tested in a 1,100-watt
microwave.
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