Meatball Skewers
- Serves 4
- Prep time 15 minutes
- Soaking 30 minutes (optional)
- Cook time 15 minutes
Nutrition facts
Per serving: Calories 460, Protein 32 g, Fat 26 g, Carbohydrates 23 g, Fibre 2 g, Iron 4 mg, Calcium 62 mg, Sodium 715 mg
Meatball Skewers
Also needed
- 20 ml (4 tsp) steak spice
- 1 egg, beaten
Preparation
- If you are using bamboo skewers, soak them in water for about 30 minutes before cooking.
- When ready to cook, preheat the grill to medium-high heat.
- In a bowl, mix the ground beef with the breadcrumbs, steak spice and beaten egg. Season with salt and pepper.
- Form 20 balls, using about 30 ml (2 tbsp) of the preparation for each one.
- Thread the meatballs onto four skewers, alternating with the zucchinis and red onion.
- Place the skewers onto the hot, well-oiled grill. Close the lid and cook for 15 to 18 minutes, turning the skewers and brushing them with BBQ sauce from time to time, until the meatballs are no longer pink in the centre.
Serve with
Creamy Potato Salad
Place 15 to 20 creamer potatoes cut in half in a pot. Cover the potatoes with cold, salted water. Cover with a lid and bring to a boil. Cook for 15 to 18 minutes, until tender. Drain. Let cool under cold water. In a salad bowl, mix the potatoes with 60 ml (¼ cup) of mayonnaise, 30 ml (2 tbsp) of sour cream, 30 ml (2 tbsp) of chopped chives and 5 ml (1 tsp) of chopped thyme. Season with salt and pepper.
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