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Grilled Cajun Meatball & Veggie Kabobs with Remoulade Dipping Sauce

Name: Grilled Cajun Meatball & Veggie Kabobs with Remoulade Dipping Sauce
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Cuisine: American/Classic
Ingredients: MEATBALLS; 1 LB Laura's Lean Ground Beef92% lean; 2 TBSPS Cajun seasoningdivided; 1 TSP Salt; 1 TSP Black pepper; 1/4 Cup Breadcrumbs; 1 Egg; 4 TBSPS Unsalted butter; REMOULADE SAUCE; 1/4 Cup Mayonnaise; 2 TBSPS Creole mustard; 1 TSP Horseradish; 1 TBSP Worcestershire sauce; 1 TBSP Pickle juice (or lemon juice); 1 TSP Hot sauceTabasco or similar; 1 TBSP Sweet paprika; 1 Clove Garlicminced, smashed; VEGGIES; 1 Oniondiced; Green onions for garnish; 2 Zucchinisliced, cubed; 2 Summer squashsliced, cubed; 2 Bell pepperssliced, cubed

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Ingredients

MEATBALLS
1 lb Laura's Lean Ground Beef (92% lean)
2 tbsps Cajun seasoning (divided)
1 tsp Salt
1 tsp Black pepper
1/4 cup Breadcrumbs
1 Egg
4 tbsps Unsalted butter
REMOULADE SAUCE
1/4 cup Mayonnaise
2 tbsps Creole mustard
1 tsp Horseradish
1 tbsp Worcestershire sauce
1 tbsp Pickle juice (or lemon juice)
1 tsp Hot sauce (Tabasco or similar)
1 tbsp Sweet paprika
1 clove Garlic (minced, smashed)
VEGGIES
1 Onion (diced)
Green onions for garnish
2 Zucchini (sliced, cubed)
2 Summer squash (sliced, cubed)
2 Bell peppers (sliced, cubed)

Yield

Servings^*:

*Serving calculations based on 16oz beef products.
For 12oz beef products reduce serving size by 1/4.

Prep Time: 15 Minutes
Cook Time: 12 Minutes
Total Time: 27 Minutes

Serving size based on 1 cup (242g)

Preparation

1. Soak wooden skewers in water for at least 30 min. Alternatively you can use metal ones.

2. Make remoulade sauce by combining mayonnaise, mustard, horseradish, Worcestershire, and lemon juice in a small bowl and whisk to combine. Set aside.

3. Make meatballs by combining Lauras Lean beef, 1 Tbsp. Cajun seasoning, salt, pepper, bread crumbs, and egg in a bowl and using a fork combine.

4. Form meatball mixture into 1" balls.

5. Layer veggies and meatballs onto skewers leaving about 1" of space on either side and repeat until all meatballs and veggies have been used.

6. Spray with olive oil spray on either side of kabobs to prevent sticking.

7. Melt butter and whisk with the remaining 1 Tsp. of Cajun seasoning.

8. Preheat grill to medium high heat and place kabobs onto the grill.

9. Let cook on one side for 4-5 minutes and then flip to the second side for another 4-5 minutes.

10. Cook for an additional 2-3 minutes if needed for desired doneness. The last 2 minutes of cook time brush the kabobs with the Cajun butter.

11. Serve with remoulade sauce on the side and sprinkle with green onions.

Recipe credit: Leigh Ann from "My Diary of Us" online blog