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Plank Meatball Kebabs Recipe
Tiffany Haugen
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Meatball kebabs are so versatile, whether preparing for the main course or an appetizer, they can be used in many ways. They are also a great way to introduce people to the wild game due to their sample-size portion.
Preparation
30
minutes
minutes
Cook
20
minutes
minutes
Ready in
50
minutes
minutes
Servings
4
Servings
Course
Appetizer
Influence
Global
Difficulty
Seasoned
Method
Grill
Similar Recipes
Hand Food
Ingredients
Sauce
1/2
cup
orange marmalade
1
clove
garlic
crushed
2
tablespoons
soy sauce
1
tablespoon
lemon juice
1
tablespoon
minced ginger
Meatballs
1
pound
ground wild pig
1
egg
beaten
1/2
cup
diced water chestnuts
1
tablespoon
horseradish
1
tablespoon
hot mustard
1/2
teaspoon
salt
Vegetables
1
bell pepper
chopped
Equipment
metal skewers
or wooden skewers
1 cooking plank
soaked
Directions
Sauce
In a small bowl, mix the marmalade, garlic, soy sauce, lemon juice, and ginger.
Divide the sauce into two bowls, one for basting and one for dipping. Set aside.
Meatballs
In a medium bowl add the ground pig, beaten, water chestnuts, horseradish, hot mustard, and salt.
Mix the meatball ingredients until thoroughly combined.
Form the mixture into desired meatball sizes.
Thread skewers, alternating meat and vegetables, leaving 1 inch (2.5com) on each end. Place the skewers on the prepared plank.
Brush the meat and vegetables with the reserved sauce.
Grill or bake for 15 to 20 minutes or until meat reaches an internal temperature of 165 degrees F (74 degrees C). Baste often.