Savory Grilled Swedish Meatball Kebabs with Summer Vegetables
These Savory Grilled Swedish Meatball Kebabs bring a delightful twist to traditional Swedish flavors, making them the perfect dish for your summer barbecues. With tender meatballs made from a mix of ground beef and pork, paired harmoniously with a tangy mustard-brown sugar glaze, these kebabs are sure to impress your guests. The addition of vibrant summer vegetables, including squash, bell peppers, and sweet cherry tomatoes, not only adds color and texture but also infuses the dish with fresh seasonal flavors. Perfectly grilled, these kebabs are juicy on the inside with a deliciously caramelized exterior, making them the ideal centerpiece for any summer gathering. For a complete meal, serve your kebabs alongside a refreshing salad or some crusty bread.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
ground beef
3/4 lb (Preferably 80/20 fat content)
ground pork
3/4 lb
fine fresh breadcrumbs
1 1/4 cups
large egg
1 (beaten)
finely chopped onion
1/2 cup
ground allspice
1/2 teaspoon
salt
1 teaspoon (to taste)
fresh ground black pepper
to taste
Dijon mustard
1/3 cup
packed brown sugar
1/3 cup
cider vinegar
3 tablespoons
vegetable oil
3 tablespoons
finely chopped fresh parsley leaves
2 tablespoons (for garnish)
yellow squash
2
onion
1
yellow bell peppers
2
vine-ripened yellow cherry tomatoes
1 pint
Instructions
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1. Prepare the bamboo skewers by soaking them in water for 30 minutes to prevent burning on the grill.
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2. In a large bowl, combine the ground beef, ground pork, breadcrumbs, egg, chopped onion, ground allspice, salt, and pepper. Mix with your hands until just blended—careful not to overmix.
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3. Form the meat mixture into 1 1/4-inch balls and place them on a tray. You can prepare the meatballs up to a day in advance; simply cover and chill in the refrigerator.
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4. For the sauce, whisk together Dijon mustard, brown sugar, cider vinegar, and vegetable oil in a bowl until the brown sugar is fully dissolved. This sauce can also be made a day ahead; cover and chill until ready to use.
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5. Prepare the vegetables by halving the yellow squash lengthwise and slicing it crosswise into 1/2-inch-thick pieces. Quarter the onion and cut the yellow bell peppers into 1-inch pieces.
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6. To assemble the kebabs, thread two meatballs onto each skewer, alternating with pieces of squash, onion, bell pepper, and cherry tomatoes. These kebabs can be assembled up to 8 hours in advance; cover and chill until grilling.
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7. Preheat your grill to medium-high heat. Oil the grill rack to prevent sticking.
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8. Grill the kebabs for about 10 minutes, turning them frequently to ensure even cooking. After 10 minutes, brush the kebabs generously with the sauce and continue grilling, turning and brushing with sauce every few minutes, until the meatballs are cooked through and reach an internal temperature of 160°F—about 5-10 minutes more.
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9. Once cooked, discard any remaining sauce and serve the kebabs warm, garnished with fresh parsley.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Grilled Swedish Meatball Kebabs?
These are grilled skewers featuring meatballs made of beef and pork, combined with summer vegetables like squash and peppers, all finished with a mustard-brown sugar glaze.
What types of meat are used in the meatballs?
The recipe calls for a combination of 3/4 pound of ground beef (preferably 80/20) and 3/4 pound of ground pork.
How do I prevent bamboo skewers from burning on the grill?
Soak the bamboo skewers in water for at least 30 minutes before assembling the kebabs.
What size should I make the meatballs?
The meat mixture should be formed into balls approximately 1 1/4 inches in size.
Can I make the meatballs ahead of time?
Yes, you can prepare the meatballs up to a day in advance; simply cover and chill them in the refrigerator.
What spice gives these meatballs their traditional Swedish flavor?
Ground allspice is the key ingredient that provides the traditional Swedish flavor profile.
How do I ensure the meatballs stay tender?
Mix the meat mixture with your hands until just blended and be careful not to overmix.
What ingredients are in the kebab glaze?
The sauce consists of Dijon mustard, packed brown sugar, cider vinegar, and vegetable oil.
Can the glaze be prepared in advance?
Yes, the sauce can be made a day ahead; cover and chill it until you are ready to grill.
Which summer vegetables are included on the skewers?
The recipe uses yellow squash, onion, yellow bell peppers, and vine-ripened yellow cherry tomatoes.
How should I prepare the yellow squash for the kebabs?
Halve the squash lengthwise and then slice it crosswise into 1/2-inch-thick pieces.
How far in advance can I assemble the kebabs?
You can assemble the kebabs up to 8 hours in advance if you keep them covered and chilled.
What is the recommended grill temperature?
Preheat your grill to medium-high heat for the best results.
How do I keep the kebabs from sticking to the grill?
Oil the grill rack before you begin cooking to prevent the meat and vegetables from sticking.
How long do the kebabs need to grill?
Grill them for 10 minutes initially, then brush with sauce and grill for an additional 5-10 minutes.
When should I apply the mustard-brown sugar sauce?
Apply the sauce after the kebabs have grilled for the first 10 minutes, then continue brushing every few minutes.
What is the safe internal temperature for the meatballs?
The meatballs are cooked through when they reach an internal temperature of 160°F.
How many meatballs go on each skewer?
Thread two meatballs onto each skewer, alternating them with the prepared vegetable pieces.
What is the best way to garnish the finished dish?
Garnish the warm kebabs with finely chopped fresh parsley leaves.
What are some suggested side dishes for these kebabs?
Serve them alongside a refreshing salad or crusty bread for a complete meal.
What type of breadcrumbs should I use?
The recipe specifies 1 1/4 cups of fine fresh breadcrumbs.
Can I use a different color of bell pepper?
While the recipe calls for yellow bell peppers, you can use any color you prefer.
Is the onion in the meatball mixture cooked first?
No, the 1/2 cup of finely chopped onion is mixed raw into the meat mixture before grilling.
What kind of vinegar is used in the sauce?
Cider vinegar is used to provide the necessary tanginess to the glaze.
Can I use frozen meatballs instead?
While fresh is recommended for the best texture and flavor, you could use frozen, though cooking times may vary.
Should the tomatoes be cut before skewering?
No, use whole yellow cherry tomatoes to ensure they stay on the skewer and remain juicy.
Why is 80/20 ground beef recommended?
The higher fat content helps keep the meatballs juicy and flavorful while they are on the grill.
How often should I turn the kebabs while grilling?
Turn them frequently throughout the 15-20 minute cooking process to ensure even browning and cooking.
Is the glaze spicy?
The glaze is more tangy and sweet than spicy, thanks to the combination of Dijon mustard and brown sugar.
Are these kebabs suitable for a party?
Yes, they are described as an ideal centerpiece for summer gatherings and parties due to their vibrant colors and flavors.