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Meal on a Stick Recipe

Meal on a Stick Recipe

"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."
TOTAL TIME: Prep: 25 min. Grill: 10 min. YIELD:8 servings

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

  • 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.

Nutritional 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.

Reviews for Meal on a Stick

Sort By :
MY REVIEW
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
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
Reviewed May. 27, 2011

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

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Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.