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Pork Meatballs Kabobs Recipe

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"The first time I found out I could make kabobs in the microwave, I was thrilled because cooking on the grill can be such a hassle for just two people," explains Kitty Hernandez of Chicago, Illinois. "The sweet and tangy homemade meatballs are very easy and so tasty."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:3 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 3 servings

Ingredients

  • 1 egg
  • 1/2 cup crushed chow mein noodles
  • 2 tablespoons plus 3/4 cup apple cider or juice, divided
  • 1 tablespoon soy sauce
  • 3/4 teaspoon ground ginger, divided
  • 3/4 pound ground pork
  • 1 medium green pepper, cut into 3/4-inch chunks
  • 1 medium sweet red pepper, cut into 3/4-inch chunks
  • 20 small fresh mushrooms
  • 2 teaspoons cornstarch
  • 3 tablespoons cider vinegar

Nutritional Facts

7 piece: 390 calories, 21g fat (7g saturated fat), 147mg cholesterol, 431mg sodium, 24g carbohydrate (12g sugars, 3g fiber), 27g protein

Directions

  1. In a bowl, combine the egg, chow mein noodles, 2 tablespoons cider, soy sauce and 1/4 teaspoon ginger. Crumble pork over mixture and mix well. Shape into 20 meatballs.
  2. On 10 soaked wooden skewers, alternately thread peppers and mushrooms; add one meatball to both ends of each skewer. Place in an ungreased 11-in. x 7-in. microwave-safe dish; set aside.
  3. In a small microwave-safe bowl, combine the cornstarch, vinegar and remaining cider and ginger until smooth. Microwave, uncovered, on high for 3-4 minutes or until thickened, stirring every 30 seconds.
  4. Pour 1/4 cup glaze over the kabobs. Loosely cover with waxed paper. Microwave on high for 6-8 minutes or until a thermometer reads 160°, turning and brushing with drippings every 2 minutes. Serve with remaining glaze. Yield: 3 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Pork Meatballs Kabobs in Quick Cooking January/February 2005, p24

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


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katlaydee3
Reviewed Jun. 1, 2013

"I think this might be a lot better if grilled. I couldn't eat more than a few small bites because I couldn't get past the white/gray color of the pork."

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