Saffron-Scented Meatball Skewers

1. 1

   Make the dipping sauce up to 1 day before forming and cooking the skewers.

2. 2

   In a small skillet, warm the butter over medium heat and add the onion.

3. 3

   Saute the onion for several minutes until softened.

4. 4

   Scrape the onion into a small bowl and stir in the remaining sauce ingredients, adding as much lemon juice as you wish for a tangy but not sour flavor.

5. 5

   Cover and refrigerate.

6. 6

   Add a little water to the sauce later if it thickens too much for dipping.

7. 7

   Bring your smoker to its appropriate cooking temperature.

8. 8

   In a large bowl, combine all the meatball ingredients and mix well.

9. 9

   Form the mixture into 1/2- to 3/4-inch meatballs.

10. 10

    Thread four to five meatballs on each skewer.

11. 11

    Transfer the skewers to the smoker.

12. 12

    Smoke until the meat is cooked through, about 20 to 30 minutes at a temperature of 225 F to 250 F.

13. 13

    Serve hot with the chilled dipping sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.