>>>> Norwegian Meatball Kebabs



For the Meatballs

¾ Lbs Ground beef
¾ Lbs Ground Pork
1¼ Cups of Breadcrumbs
1 Large egg
½ Cup chopped Onion
Salt to taste
Fresh ground black pepper to taste

For the Sauce

⅓ Cup Dijon Mustard
⅓ Cup Brown Sugar
3 Tbsp Cider Vinegar
3 Tbsp Vegetable Oil
2 Tbsp Finely Chopped Parsley Leaves

For the Kebabs

2 Medium Yellow Squash
1 Onion
2 Yellow Bell Peppers
1 Pint Cherry Tomatoes



Soak the bamboo skewers in water in a large dish for 30 minutes covered with warm water.

For the meatballs

In a large bowl blend the meatball ingredients until well mixed, do not over mix.
Form the mix into 1 – 1¼” balls and arrange on a tray. This step can be completed up to
1 day ahead, and then stored chilled and covered.

For the sauce

In a large bowl whisk together all of the ingredients for the sauce and mix until the brown sugar dissolves.
You can make the sauce up to 1 day in advance, store covered and chilled.

Assemble the kebabs

Halve the squash lengthwise and cut crosswise into good sized ½” thick pieces.
Quarter onion and cut onion and bell peppers into 1” pieces. Remove the skewers from the water