Aussie Grassfed Beef Harissa Meatball Fruit Kabobs

aussie grassfed beef harissa meatball fruit kabobs

Ingredients

• 1 can Dole Sunshine Tropical Fruit drained-liquid set aside for usage
• 1 lb. Aussie grassfed ground beef
• 1/2 lb. ground pork
• 1 Tbl. + 1 tsp. harissa seasoning
• 3/4 cup plain Greek yogurt, divided
• 1/2 cup Italian herb breadcrumbs
• 2 tsp. salt, divided
• 2 tsp. pepper, divided
• 1/3 cup orange marmalade
• 4 Tbl. fresh chopped mint, divided
• 3 Tbl. fresh herb mixture, basil, tarragon, rosemary, finely minced
• 1/2 cup crumbled goat cheese, divided
• 1 lemon, juice & zest
• Cooking spray

Instructions

1. GRILL PREP: Coat grill with cooking spray. Turn on and heat to 500-600 degrees. You will need 5 (10") wooden skewers that have been soaked in water. Drain the tropical fruit liquid. Put liquid in a saucepan. Put 15-18 pieces of well-shaped fruit on a plate to use for the skewers. Finely crush & chop the remaining fruit that will be used in the sauce.
2. SAUCE PREP: Put the saucepan with the liquid over a medium high blaze. Add the marmalade, one teaspoon of pepper, one teaspoon of salt, and crushed/chopped fruit. Bring to simmering boil and let thicken about 12-15 minutes stirring occasionally. Add half of the yogurt and goat cheese. Blend into a creamy mixture. Remove from heat. Let it cool. Squeeze in the juice of half of the lemon and blend. Add two tablespoons of chopped mint and blend.
3. MEATBALL PREP: In a large mixing bowl, combine the beef,pork, harissa, one teaspoon salt, one teaspoon pepper, yogurt, herb mixture, one tablespoon of chopped mint and breadcrumbs and blend. Roll into about 12 to 15 same size meatballs (about two to two and one-half tablespoons per meatball-you can use a spring release scoop to get the approximate amount). Place on parchment paper lined cookie sheet.
4. PREPARING SKEWERS: Start with a piece of fruit and alternate fruit/meatball on each skewer (3 pieces of fruit/3 meatballs). Put skewers on the cookie sheet. Coat well on all sides with cooking spray.
5. GRILLING SKEWERS: Place skewers on hot (500-600 degrees) grill. You will cook about 12-15 minutes rotating the skewers about every 3 minutes to achieve grilling on all sides of the meatballs. Close the lid between rotations. When done, remove skewers to a cookie sheet with clean parchment paper, cover loosely with foil & let them rest 5 minutes.
6. SERVING: Serve with a drizzle of sauce on the skewers and equal amounts of remaining crumbled goat cheese, a thin lemon wedge (from remaining lemon) and chopped mint garnish. Put remaining sauce in bowl for serving.

Notes

1. If you don't want to use pork, then add more grassfed beef, preferably 85/15 or 80/20.

2. If using this recipe for appetizer size skewers, adjust cooking time.

3. These skewers can be grilled on a stovetop grill, but the outdoor grill flavoring adds more flavor.

4. This meatball recipe can be used with a simple pasta sauce. Pan sear the meatballs in a hot skillet then add a large jar (good brand) of marinara sauce. Reduce heat and just simmer to cook.

5. Have a long pair of tongs for carefully turning skewers on the grill when cooking.

6. You can substitute just pineapple chunks on the skewers if you prefer. They grill very well holding their shape and not falling off.

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