Thanksgiving Meatball Kabobs
Check out this Summersgiving recipe from Abby Thome -
"For our family, the summer months are packed with a constant rotation of family and friends gathering at our home to spend the warm days together. It’s rarely planned, and always the most fun to spend long sunny days together ending with a delicious meal outdoors. The Ohio Poultry Association is bringing together families together for Summersgiving, which is celebrated on June 22 this year, the Saturday after the summer solstice. It’s a time to celebrate the summer season, be grateful for loved ones, and bring America’s finest Thanksgiving food together.
I spent a few weeks racking my brain trying to think of how I wanted to pull together the theme of Thanksgiving food while bringing you all a recipe that felt fresh and summery! Behold, my Thanksgiving Turkey Meatball Kabobs with a scrumptious raspberry glaze on top. My friends, these meatballs are unbelievably good! Do you know what they remind me of? Those classic “party meatballs” that are made in the slow cooker - except mine have this delicious herbaceous addition and are grilled to perfection!
Paired with a light and lemony shaved Brussels sprout salad, this meal is a whimsical way to give a nod to Thanksgiving all the while embracing the summer months. Enjoy this one friends, it’s a keeper!"
Ingredients
Thanksgiving Turkey Meatballs
Directions
Thanksgiving Turkey Meatballs
- In a large mixing bowl, mix together the onion, bread crumbs, milk, eggs, parmesan cheese + seasonings
- Add the ground turkey, and turkey sausage and mix until everything is fully incorporated
- Scoop 1.5 Tbsp of the meatball mixture and roll into small meatballs. Place meatballs onto a baking sheet
- Once all meatballs are rolled, place the baking sheet into the freezer for 45 minutes so the meatballs firm up
- Once meatballs are firm, skewer 4 meatballs per kabob skewer with a slice of lemon in between
- Preheat the grill to 425° + Generously spray the kabobs with nonstick avocado spray
- Grill meatball Kabobs for 25-30 minutes or until internal temperature reaches 165°
- Halfway through cooking, brush each meatball with raspberry jam
- Remove kabobs from the grill and finish with a squeeze of lemon + sprinkle of maldon sea salt
Shaved Brussel Sprout Salad
- Simply toss together the Brussels sprouts, olive oil, lemon zest + juice and parmesan cheese
- Add generous seasoning of salt + pepper to taste
- Store in the fridge in an airtight container for up to one day before serving
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