A delicious, inexpensive, easy-to-make wine-marinated meatball and mushroom kabob recipe. This delightful make-ahead dish is perfect for a fun evening with friends or a cozy night in.
YIELD
4 servingsPREP
30 minCOOK
20 minREADY
530 minIngredients
Directions
Shape the ground beef into 24 balls by tablespoons—place in a glass bowl or plastic bag. Add the mushrooms.
Mix the remaining ingredients and distribute over the meatballs and mushrooms.
Refrigerate, covered, for at least 8 hours, occasionally turning the meatballs and mushrooms.
Preheat the broiler on high setting, or set the oven to 500 ℉ (260℃).
On each of four 12-inch (30 cm) using metal skewers. Alternate meatballs with mushrooms, 6 on each skewer.
Broil the kabobs 4 inches (10 cm) from the heat until they begin to brown, are well-colored, and fully cooked, turning frequently for about 15 minutes.
Brush every few minutes with the remaining marinade and use a fork to gently push to turn for even cooking.
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