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Skewered Meatballs with Sticky Mustard Glaze
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These skewers can be cooked on the barbecue or under a grill. Look out for our Aberdeen Angus range of prepacked, prepared meats which are great at this time of year. The glaze from this recipe also goes well with Aberdeen Angus burgers, sandwiched between warmed focaccia or ciabatta.
Prepare the skewers and the glaze up to 24 hours in advance. Cover with clingfilm, and chill until ready to cook.
If using bamboo skewers, soak in cold water for 20 minutes, before threading the meat and vegetables, to prevent them from scorching.
Wash hands, equipment and work surfaces thoroughly after handling raw meat.
The sun dried tomatoes can be replaced with cubes of red pepper or chunks of courgette.
Typical values per serving:
8% fat per serving
This recipe was first published in June 2003.