Glazed Meatball Kabobs

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If you’re looking for a change from your stand-by burgers, try these colourful kid-friendly meatball and veggie skewers.

Glazed Meatball Kabobs
Yields4 ServingsDifficultyIntermediatePrep Time10 minsCook Time15 minsTotal Time25 mins
Ingredients
 1 lb (500 g) Medium Ground Beef
 2 tbsp (30 mL) finely chopped sweet mixed pickles
 1 tbsp (15 mL) prepared yellow mustard
 1 clove garlic, minced
 ¼ tsp (1 mL) EACH salt and pepper
 8 EACH bite-size chunks sweet red and green peppers and red onion
 8 button mushrooms, trimmed
 8 bamboo skewers, soaked for 30 minutes
 2 cups (500 mL) hot cooked rice
 Glaze
 ½ cup (125 mL) prepared yellow mustard
 3 tbsp (45 mL) EACH orange juice concentrate and packed brown sugar
 2 tbsp (30 mL) cider vinegar
 2 tsp (10 mL) hot pepper sauce
Method
1

1. Combine ground beef, pickles, mustard, garlic, salt and pepper with a fork in a large bowl; mix just until ingredients are worked evenly into beef (don’t over-mix). Scoop heaping tablespoonfuls (15 mL) of meat mixture and shape into 1½ inch (4 cm) meatballs. Thread onto soaked skewers, alternating with red and green peppers, onion and mushrooms. Place on a plate, cover and refrigerate while preparing Glaze.

2. Combine mustard, orange juice concentrate, sugar, vinegar and hot pepper sauce in a small saucepan; bring to a boil, stirring, over medium heat. Pour half into a bowl for dipping sauce; set aside.

3. Arrange kabobs on a lightly greased rack on a foil-lined rimmed baking sheet, spacing them apart. Brush all over with remaining glaze. Bake in preheated 425°F oven for about 12 minutes, turning occasionally, or until digital instant-read thermometer inserted into several meatballs reads 160°F (71°C) and vegetables are tender.

4. Serve kabobs over hot rice with reserved Glaze on the side as dipping sauce.

Tip
2

The colour of cooked ground beef is not a reliable indicator of doneness. Use a digital instant-read thermometer as the most reliable way to determine that ground beef meatballs are cooked to the proper doneness.

Nutrition
3

Per 1 cooked portion: about 380 Calories, 21g Protein, 12g Fat, 44g Carbohydrate, 660mg Sodium
Excellent Source of: Vitamin C, Thiamine, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenate, Zinc, Selenium
Good Source of: Iron, Riboflavin, Phosphorus
Source of: Potassium, Calcium, Choline, Magnesium
4g Saturated Fat, 0.5g Trans Fat, 1g Polyunsaturated Fat, 6g Monounsaturated Fat
Shopping List
4

Garlic
1 EACH sweet red and green pepper
1 red onion
8 button mushrooms
1 lb (500 g)Medium Ground Beef
Prepared yellow mustard
Cider vinegar
Hot pepper sauce
Salt
Pepper
Sweet mixed pickles
Brown sugar
Rice
Orange juice concentrate
8 bamboo skewers

BrowseCategories

BurgersCasserolesGround BeefPasta DishSoupsSteak

Cooking Methods

Chef InspiredComfort FoodsDinner PartyGrillingMarinatingOven

Ingredients

Ingredients
 1 lb (500 g) Medium Ground Beef
 2 tbsp (30 mL) finely chopped sweet mixed pickles
 1 tbsp (15 mL) prepared yellow mustard
 1 clove garlic, minced
 ¼ tsp (1 mL) EACH salt and pepper
 8 EACH bite-size chunks sweet red and green peppers and red onion
 8 button mushrooms, trimmed
 8 bamboo skewers, soaked for 30 minutes
 2 cups (500 mL) hot cooked rice
 Glaze
 ½ cup (125 mL) prepared yellow mustard
 3 tbsp (45 mL) EACH orange juice concentrate and packed brown sugar
 2 tbsp (30 mL) cider vinegar
 2 tsp (10 mL) hot pepper sauce

Directions

Method
1

1. Combine ground beef, pickles, mustard, garlic, salt and pepper with a fork in a large bowl; mix just until ingredients are worked evenly into beef (don’t over-mix). Scoop heaping tablespoonfuls (15 mL) of meat mixture and shape into 1½ inch (4 cm) meatballs. Thread onto soaked skewers, alternating with red and green peppers, onion and mushrooms. Place on a plate, cover and refrigerate while preparing Glaze.

2. Combine mustard, orange juice concentrate, sugar, vinegar and hot pepper sauce in a small saucepan; bring to a boil, stirring, over medium heat. Pour half into a bowl for dipping sauce; set aside.

3. Arrange kabobs on a lightly greased rack on a foil-lined rimmed baking sheet, spacing them apart. Brush all over with remaining glaze. Bake in preheated 425°F oven for about 12 minutes, turning occasionally, or until digital instant-read thermometer inserted into several meatballs reads 160°F (71°C) and vegetables are tender.

4. Serve kabobs over hot rice with reserved Glaze on the side as dipping sauce.

Tip
2

The colour of cooked ground beef is not a reliable indicator of doneness. Use a digital instant-read thermometer as the most reliable way to determine that ground beef meatballs are cooked to the proper doneness.

Nutrition
3

Per 1 cooked portion: about 380 Calories, 21g Protein, 12g Fat, 44g Carbohydrate, 660mg Sodium
Excellent Source of: Vitamin C, Thiamine, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenate, Zinc, Selenium
Good Source of: Iron, Riboflavin, Phosphorus
Source of: Potassium, Calcium, Choline, Magnesium
4g Saturated Fat, 0.5g Trans Fat, 1g Polyunsaturated Fat, 6g Monounsaturated Fat
Shopping List
4

Garlic
1 EACH sweet red and green pepper
1 red onion
8 button mushrooms
1 lb (500 g)Medium Ground Beef
Prepared yellow mustard
Cider vinegar
Hot pepper sauce
Salt
Pepper
Sweet mixed pickles
Brown sugar
Rice
Orange juice concentrate
8 bamboo skewers

Glazed Meatball Kabobs
IngredientsDirections