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Treat your family and guests to an incredibly special dinner. Meatballs wrapped in beef fry, brushed with a spectacular homemade barbecue sauce, paired with veggies, and baked to perfection…. No question you’ll have everyone begging for more.
1 pound (1/2 kilogram) ground beef
1 egg
1/2 cup Pereg Panko Crumbs
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dry mustard powder
3 tablespoons parve milk, such as Gefen Almond Milk
8 ounces (225 grams) pearl onions
10 ounces (280 grams) baby bella mushrooms
1 (6 ounce/170-gram) package beef fry
7 wooden skewers
1/4 cup Glicks Ketchup
2 tablespoons water
1 tablespoon cider vinegar
1 tablespoon brown sugar, packed
1 tablespoon Gefen Honey
1/4-1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/4 teaspoon dried mustard
1/2 teaspoon lemon juice
1/2 teaspoon Bartenura Balsamic Vinegar
Preheat oven to 400 degrees. Combine ground beef, egg, panko crumbs, spices, and pareve milk in a large bowl. Mix well until completely blended. Form into 21 golf-sized balls and set aside
Bring a small pot of water to a boil. Drop in pearl onions and boil for three minutes. Drain and rinse under cold water. Slice off root ends and press out onions from opposite end.
Place barbecue sauce ingredients in a saucepan and bring to a boil (or place all ingredients in a bowl and microwave for two minutes).
Slice each piece of beef fry in half and wrap around each meatball.
Thread a wrapped meatball on the skewer, followed by a pearl onion and then a mushroom. Repeat and end with a third wrapped meatball.
Brush each kebab with barbecue sauce. Bake uncovered for 10 minutes. Turn each kebab over and brush with barbecue sauce. Bake uncovered for an additional 10–15 minutes.
Food and prop styling by Renee Muller
Photography by Moishe Wulliger
How Would You
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bbq sauce question can i just use store bought bbq sauce or i need to make my own?
Yes, you can use store-bought.
Served as an appetizer for Sukkos and everyone loved it! A nice presentation and a great yuntiff treat for a family seudah.
Thanks, Rivky Kleiman and Kosher.com!