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Meal on a Stick

Meal on a Stick
"My husband and I were thrilled to receive a gas grill as a wedding gift from some church friends," relates Sundra Hauck of Bogalusa, Louisiana. "We love to grill these hearty meatball-and-veggie kabobs. Barbecue sauce gives them a slightly sweet flavor."
8 ServingsPrep: 25 min. Grill: 10 min.

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

Directions

  • Scrub and pierce potatoes; place on a microwave-safe plate.
  • Microwave, uncovered, on high for 3-5 minutes or until slightly
  • tender.
  • Meanwhile, in a large bowl, combine the 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.
  • On eight metal or soaked wooden skewers, alternately thread meatballs
  • and vegetables. Grill kabobs, covered, over medium-hot heat for 5
  • minutes on each side, brushing occasionally with barbecue sauce,
  • until meatballs are no longer pink, turning once. Yield: 8 servings.
© Taste of Home 2013

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Meal on a Stick (continued)

Nutrition Facts: 1 kabob equals 351 calories, 16 g fat (5 g saturated fat), 110 mg cholesterol, 742 mg sodium, 29 g carbohydrate, 3 g fiber, 23 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013