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Meatball and Veggie Kebabs

Name: Meatball and Veggie Kebabs
Prep time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 5 rolls white bread (made crumbs); 1 cup whole milk; 2 lbs ground beef; 1 egg; 1/4 cup parsley, finely chopped; 3 cloves garlic, crushed; 1/2 medium onion, cut into tiny cubes; 1/2 teaspoon ground red pepper (paprika); Salt and pepper to taste; 1/2 cup flour, for batter; 1/2 cup vegetable oil, for frying; 12 whole mushrooms; 1 red pepper; 1 yellow pepper; 1/2 green pepper; 1 medium onion; 1 packet of mixed lettuce; 1 medium cucumber; 1 tomato; 1 cup heavy cream; 3 tablespoons Dijon mustard

Prep 20 min
Total 35 min
Ingredients 21
Servings 4

Today I woke up with a craving for ground beef meatballs, like my grandmother used to make. The best thing about meatballs is that I can create many different recipes: cold or hot dishes, with spaghettis, as a snack with bread, and many more. Today, I’ve got a craving for meatball and veggie kebabs. They’ll lie on a bed of lettuce surrounded by tomatoes, cucumbers, and bathed in a simple creamy mustard sauce.

Ingredients

For the meatballs:

5 rolls white bread (made crumbs)
1 cup whole milk
2 lbs ground beef
1 egg
1/4 cup parsley, finely chopped
3 cloves garlic, crushed
1/2 medium onion, cut into tiny cubes
1/2 teaspoon ground red pepper (paprika)
Salt and pepper to taste
1/2 cup flour, for batter
1/2 cup vegetable oil, for frying

To assemble skewers:

12 whole mushrooms
1 red pepper
1 yellow pepper
1/2 green pepper
1 medium onion
1 packet of mixed lettuce
1 medium cucumber
1 tomato

For the sauce:

1 cup heavy cream
3 tablespoons Dijon mustard

Directions

1

Combine the breadcrumbs and milk in a large container. Soak the breadcrumbs for a few minutes until the bread is completely wet. Ring out the crumbs using your hands and set aside.
2

In a separate deep container, place the ground beef and mix with the crumbs, egg, crushed garlic, parsley, and onion. Mix well with your hands, add the ground red pepper, and keep mixing. Add salt and pepper to taste.
3

Make meatballs the size of ping-pong balls. Toss them through the flour and mold them with your hands to make sure they keep their shape.
4

Heat 1/2 cup of oil in a large saucepan, carefully place the meatballs in the oil and fry until browned. Pass them over a paper towel to get rid of the excess oil.
5

Wash the mushrooms and remove the stems.
6

Wash the red and yellow peppers, cut each into 4 parts, remove seeds, and cut each of the 4 parts in half. The green pepper gets chopped into 4 pieces to close off the kebab.
7

Peal the onion, cut into 4 parts, and separate the layers in twos.
8

Cut the cucumber into slices and cut the tomatoes into 4 pieces, then each of those pieces is cut in half.
9

Wash the lettuce and strain.
10

Prepare the sauce in a small bowl, mixing the thick cream and the mustard.
11

Assembly Each skewers takes a whole mushroom, a piece of red and yellow pepper, 2 layers of onions and two meatballs. Repeat the process until finishing the kebab and close off with green pepper.
12

Heat the grill or griddle and place the kebabs on it, turn them once the veggies are semi-cooked.
13

Serve them on a flat dish over a bed of lettuce and decorate with cucumbers and tomatoes. Add a side of cream of mustard. Buen provecho!

Be sure to use high quality ground beef with little fat.
You don't have to soak the breadcrumbs in milk.
If you’re using wooden skewers, soak them in water for 1 hour so that they don't burn on the grill or griddle.

No nutrition information available for this recipe

Today I woke up with a craving for ground beef meatballs, like my grandmother used to make. The best thing about meatballs is that I can create many different recipes: cold or hot dishes, with spaghettis, as a snack with bread, and many more. Today, I’ve got a craving for meatball and veggie kebabs. They’ll lie on a bed of lettuce surrounded by tomatoes, cucumbers, and bathed in a simple creamy mustard sauce.