Meal on a Stick Recipe

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Meal on a Stick Recipe
Meal on a Stick Recipe photo by Taste of Home
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Meal on a Stick Recipe

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4.5 3 3
Publisher Photo
"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."
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Grill: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Meal on a Stick in Taste of Home April/May 2001, p8

Nutritional Facts

1 kabob: 351 calories, 16g fat (5g saturated fat), 110mg cholesterol, 742mg sodium, 29g carbohydrate (5g sugars, 3g fiber), 23g protein.

  • 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
  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 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.
  3. 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.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Meal on a Stick in Taste of Home April/May 2001, p8

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Reviews forMeal on a Stick

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MY REVIEW
hackert User ID: 2616145 77488
Reviewed Jan. 1, 2012

"Potatos need to cook longer in the microwave to allow the meat and vegetables to be done at the same time."

MY REVIEW
mariavt User ID: 4155641 85760
Reviewed May. 29, 2011

"Yum! Only problem-some of the meatballs fell off. I used at least 1/2 cup barbecue sauce and cherry tomatoes. Next time I'll use more veggies, maybe add some onions, less meat, the peppers were delicious!"

MY REVIEW
Fernflower User ID: 5960667 29981
Reviewed May. 27, 2011

"I would make this again but I think I would add onion ."

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