Beef Unkebobs

I have a funny relationship with skewered foods. Skewered appetizers are fine in my book because the skewer provides the means to consume without using utensils while mingling at a party. Using skewers to grill meat and vegetables (especially vegetables) seems pointless to me. Skewered vegetables are difficult to cook; they are difficult to get on the skewer and don’t cook or grill on the skewer very well. They may become too soft and fall off the skewer; thus, the unkebob was born. Any recipe that requires a skewer can be unskewered and baked in the oven or grilled on the grill. It is so much easier that way. I have removed the frustrating and disappointing step of skewering. I have quite a few unkebob recipes to share. I think these beef unkebobs are my favorite.

Ingredients

Instructions

Preheat oven to 450 degrees. In a bowl, combine the first 6 ingredients. Mix until well combined. Shape into meatballs. I like to use my new silicone meatball shaper, but you can certainly roll them by hand.

Place the vegetables on a cookie sheet. Drizzle with olive oil and generously season with salt and pepper. Use your hands to toss and coat the vegetables. I roasted my green beans separate from the other vegetables, but I put them in the same oven to roast.

Grilling Method: Place the vegetables in the oven and bake for 10 minutes. Meanwhile preheat a grill pan to medium heat. Grill the meatballs, turning until just cooked through about 8-10 minutes.

Oven Method: Separate the vegetables on the cookie sheet by pushing them to each side. Place the meatballs in the center. Bake for 15 minutes or until the meatballs are done.

Mix the meatballs and the vegetables together. Serve with lemon wedges. BEHOLD!!! The unkebob! Back before I followed a keto diet, I would place the meatballs and vegetables inside a pita bread. Now, i serve them with some cauliflower rice. That’s good, too.