Beef And Lamb Meatball Kabobs With Individual Dippi

Name: Beef And Lamb Meatball Kabobs With Individual Dipping Sauces
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ground Beef with Red Wine Kabobs with a Creamy Parmesan Sauce; Kabobs; 1 lb ground beef; 1 1/2 cups onions, diced fine; 1 red pepper, diced fine; 2 slices bread, soaked in milk and then squeezed out; 1/3 cup parmesan cheese, grated; 1/4 cup red wine; 1/2 teaspoon Worcestershire sauce; 2 eggs, beaten well (small, if using jumbo or large use 1); 2 teaspoons garlic, minced; 2 tablespoons dried parsley; 1 tablespoon dried basil; 1/2 teaspoon salt; 1/2 teaspoon black pepper; Sauce; 2 tablespoons butter; 2 tablespoons flour; 1 1/4 cups milk; 1 cup fontina or 1 cup parmesan cheese, grated; salt; pepper; Lamb Kabobs with a Creamy Mint Yogurt Sauce; Kabobs; 1 lb ground lamb; 2 slices bread, soaked in milk and then squeezed out; 3/4 cup minced onion; 2 eggs, beaten well (small, 1 if using large or jumbo); 1 tablespoon garlic, minced; 1 1/2 teaspoons olive oil

Servings: persons

Ground Beef with Red Wine Kabobs with a Creamy Parmesan Sauce
Kabobs
1 lb ground beef
1 1/2 cups onions, diced fine
1 red pepper, diced fine
2 slices bread, soaked in milk and then squeezed out
1/3 cup parmesan cheese, grated
1/4 cup red wine
1/2 teaspoon Worcestershire sauce
2 eggs, beaten well (small, if using jumbo or large use 1)
2 teaspoons garlic, minced
2 tablespoons dried parsley
1 tablespoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
Sauce
2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk
1 cup fontina or 1 cup parmesan cheese, grated
salt
pepper
Lamb Kabobs with a Creamy Mint Yogurt Sauce
Kabobs
1 lb ground lamb
2 slices bread, soaked in milk and then squeezed out
3/4 cup minced onion
2 eggs, beaten well (small, 1 if using large or jumbo)
1 tablespoon garlic, minced
1 1/2 teaspoons olive oil
1/2 tablespoon of fresh mint
1/4 teaspoon ground allspice
1/8 teaspoon cinnamon
2 tablespoons dried currants
2 tablespoons chopped pine nuts, lightly toasted (optional)
Sauce
2 cups plain yogurt (greek yogurt is best if you can, but not necessary)
1/4 cup fresh mint leaves, chopped
1/2 teaspoon salt
4 -5 tablespoons olive oil, to brush on the skewers as they grill

1
Ok -- The directions for the meatballs is identical for both versions --
2
Mix all the ingredients for either the beef or the lamb in a large bowl. NOTE: I like to mix everything except the meat, then add the meat last to combine. Over mixing the meat can cause tough meatballs.
3
Meatballs -- Form the meatballs and lightly chill in the freezer to firm up a bit, refrigerator is fine if you don't have room in the freezer. Once firm, just 30 minutes or so, then put them on wooden skewers. I do 2-3 per small wooden skewers. And remember -- don't forget to soak the skewers 10-15 minutes so they don't burn on the grill. Then once again, put back in the freezer until ready to use. I take them out about 15-30 minutes before grilling, just to take the chill off, but they are still firm which makes grilling so much easier.
4
Grilling -- brush with olive oil on each side and grill 10-12 minutes until golden brown.
5
Sauce 1: Yogurt mint sauce.
6
Just mix the yogurt, mint, salt and chill until ready to use.
7
Sauce 2: Creamy Cheese Sauce.
8
In a small pot add the butter and melt on medium heat, then add the flour and stir just a minute to make a roux. Now add the milk and bring to a medium boil to thicken the sauce. Add the cheese, salt and pepper and stir until the cheese is melted. And you are done. Enjoy!
9
Just serve the meatball skewers with the dipping sauce.
10
Don't forget, doing some separate skewers of all tomatoes on one, maybe mushrooms or onions -- is a great touch. Everyone will love them.

2148

kcal

Calories

186

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 40 ingredients. The key ingredients include: Ground Beef with Red Wine Kabobs with a Creamy Parmesan Sauce, Kabobs, 1 lb ground beef, 1 1/2 cups onions, diced fine, and more.

Yes, Beef And Lamb Meatball Kabobs With Individual Dipping Sauces falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef And Lamb Meatball Kabobs With Individual Dipping Sauces

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions