Source: https://ohioturkey.com/recipes/thanksgiving-meatball-kabobs/

Thanksgiving Meatball Kabobs

Thanksgiving Meatball Kabobs

These turkey meatball kabobs are a Summersgiving favorite! Summersgiving is a time to celebrate the summer season, be grateful for loved ones, and bring America's finest Thanksgiving food together, and what better way than with this recipe by Abby Thome of The Thome Home. Topped with a sweet, raspberry jam glaze, these kabobs taste just like Thanksgiving!

Click here to see how Abby prepares her recipe.

grocery Prep: 60min
timer Cook: 30min
restaurant 4-6 servings

Ingredients

Thanksgiving Turkey Meatballs

1 pound ground turkey
1 pound turkey sausage
3/4 cup grated onion
3/4 cup plain bread crumbs
1/2 cup whole milk
2 eggs
1 cup shredded parmesan cheese
1/2 Tbsp garlic powder
1/2 Tbsp onion powder
1/2 Tbsp paprika
1 tsp Italian seasoning
1/4 tap dried thyme
Generous pinch salt + pepper

Shaved Brussel Sprout Salad

6 cups shaved brussel sprouts
1/4 cup olive oil
Zest + Juice of 2 Lemons
1/2 cup grated parmesan cheese
freshly ground pepper
salt

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