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
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