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Surprise Meatball Skewers

 Surprise Meatball Skewers
Meet the Cook: I still remember the first time I served these colorful kabobs - my family was thrilled to find a surprise in the tasty meatballs. Since I make them often, I sometimes substitute different vegetables or cheeses for variety. -Kristen Wondra, Hudson, Kansas
6 ServingsPrep: 30 min. Grill: 20 min.


  • 1/3 cup honey
  • 3 tablespoons Dijon mustard
  • 2 tablespoons finely chopped onion
  • 2 tablespoons apple juice
  • Dash cayenne pepper
  • 1 egg
  • 1/4 cup dry bread crumbs
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • Pepper to taste
  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 1 block (1-1/2 ounces) Monterey Jack cheese, cut into 12 cubes
  • 12 small mushrooms, stems removed
  • 1 medium green pepper, cut into pieces
  • 1 medium sweet yellow or red pepper, cut into pieces
  • 1 medium onion, cut into wedges


  • In a saucepan, combine the first five ingredients. Bring to a boil.
  • Reduce heat; simmer, uncovered, for 5-7 minutes or until onion is
  • tender and sauce is slightly thickened. Remove from the heat; set
  • aside.
  • In a large bowl, combine the egg, bread crumbs, parsley, Italian

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Surprise Meatball Skewers (continued)

Directions (continued)

  • seasoning, salt and pepper. Add beef and mix well. Divide into 12
  • portions. Place a cube of cheese in each mushroom cap; shape each
  • meat portions round a mushroom.
  • On six metal or soaked wooden skewers, alternate meatballs, peppers
  • and onion wedges. Grill, uncovered, over medium heat for 3 minutes
  • on each side.
  • Grill 10-12 minutes longer or until meat juices run clear, turning
  • occasionally. Brush with reserved glaze during the last 2 minutes.
  • Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 302 calories, 13 g fat (5 g saturated fat), 93 mg cholesterol, 417 mg sodium, 27 g carbohydrate, 2 g fiber, 20 g protein.