Meatballs and Roasted Veg Skewers
Meatballs and Roasted Veg Skewers

Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, meatballs and roasted veg skewers. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Here is how you achieve it. Here is how you achieve it. Empty the meatballs into a roasting dish and give them a little shake to spread them out a bit. Roughly chop two red onions and drop them into the dish.

Meatballs and Roasted Veg Skewers is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Meatballs and Roasted Veg Skewers is something that I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have meatballs and roasted veg skewers using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Meatballs and Roasted Veg Skewers:
  1. Take 250 g lean beef mince meat
  2. Prepare 1 egg
  3. Get 2 Tbsp breadcrumbs
  4. Get 1 courgette
  5. Get 1 aubergine
  6. Prepare 6/8 cherry tomatoes
  7. Get 1 can tomato sauce (passata)
  8. Make ready 1 clove garlic
  9. Get To taste Salt, pepper, and your favourite herbs
  10. Take 6 Skewers

Brush all over with the lemon and rosemary marinade. Preheat a barbecue or griddle pan until very hot. Soak wooden skewers in cold water to prevent them from burning. Rinse and dry the vegetables, except the mushrooms.

Steps to make Meatballs and Roasted Veg Skewers:
  1. In a large bowl, mix the mince meat, pinch of salt and pepper, your favourite herbs (I used garlic powder, onion powder, dry rosemary and sage) and the egg - work it with your hand until smooth. If it's too wet, gradually add breadcrumbs until it is the right consistency to form meatballs. I got 18 little meatballs out of my mixture.
  2. Slice the courgette and the aubergine in 1 cm slices (I peeled my aubergine because my husband is fussy, but there is no need for that!), then halves the little cherry tomatoes. Grate the garlic and reserve for later.
  3. In a medium pan, first cook your meatballs (you shouldn't need any oil as they will release a bit of their own fat, and won't go dry, but make sure you turn them regularly). When ready, remove them from the pan and keep them warm. In the same pan, cook your slices of aubergine and courgette. Add salt and pepper to taste.
  4. Meanwhile, prepare a basic tomato sauce using the garlic, the "passata" sauce, salt and pepper.
  5. When the veg are ready, remove them and keep warm, then add the half tomatoes, but only for 1 minute or so, just to soak up the juices and become a little tender. You are then ready to build your skewers: chop each 1cm veg slice in 4 cubes, and proceed to put each 1 element on the skewer, alternatively.
  6. Make a bed with your tomato sauce, and serve the skewers on top of it, and don't forget some fresh crunchy bread to clean the plates afterwards! ;)

Soak wooden skewers in cold water to prevent them from burning. Rinse and dry the vegetables, except the mushrooms. Slice the peppers in thick rounds if they are small enough or chunks if they are large. Recipes; Griddled glazed vegetable kebabs; Save recipe. Sticky vegetable skewers will brighten up any barbecue.

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