This recipe is not difficult to make, even though it has quite a number of ingredients. It's a great party appetizer. This recipe can be found in my cookbook "From Uncle Bill's Kitchen".

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a mixing bowl, mix together yogurt, salt, small jalapeno pepper, and 3 tablespoons chopped parsley. Set dipping sauce aside.

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  • Soak bread slices in water for 3 minutes. Remove from water, and squeeze out excess moisture. Crumble into a large bowl. Mix in eggs and Worcestershire sauce. Mix in dried bread crumbs, fried onions, garlic, ginger, ground cumin, crushed coriander seed, 4 tablespoons parsley, and large jalapeno pepper. Add ground beef, and work in with your hands until well mixed.

  • Roll mixture into balls the size of walnuts.

  • Heat 3 cups of oil in a large, deep, heavy bottomed frying pan until piping hot, about 375 degrees F (190 degrees C). Cook meatballs a few at a time in hot oil until brown and crispy, about 3 to 4 minutes. To check for doneness, cut one in half to see if cooked through; it should be cooked in the center. Remove from oil using a slotted spoon, and place on a plate lined with paper towels to drain. Insert a toothpick into each meatball for serving and dipping. Serve hot or cold with dipping sauce.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

382 calories; protein 13.6g; carbohydrates 17.4g; fat 28.1g; cholesterol 84mg; sodium 329.3mg. Full Nutrition
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Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/30/2003
We served this with rice and it was great. The taste was a bit different but we loved it by the second or third bite. The sauce is key. Not sure why it's called Kabobs and not Meatballs. Read More
(18)

Most helpful critical review

Rating: 3 stars
08/13/2016
I made this tonight and although it was OK it was missing some things. I didnt have fresh ginger parsley or a jalapeno so I substituted ginger spice dried parsley and a mix of green yellow and red peppers. Im the only one who likes hot so the jalapeno was not gonna fly with the rest of the family. Had I used fresh ingredients ( jalapeno) it would probably have been better. The sauce was good but again sans jalapeno. Instead of making kabobs I just rolled out walnut sized meatballs which made it a little easier. Some of the leftovers I put in the fridge and the rest were put in the freezer for later. I would make this again but with fresh ingredients. Read More
12 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/30/2003
We served this with rice and it was great. The taste was a bit different but we loved it by the second or third bite. The sauce is key. Not sure why it's called Kabobs and not Meatballs. Read More
(18)
Rating: 5 stars
09/19/2005
this dish is terrific. I altered the recipie somewhat-omitted soaked bread used just one egg forgot the jalepeno switched cilantro for parsley and baked instead of fried the meatballs-still turned out fantastic. Read More
(9)
Rating: 5 stars
07/07/2007
These were really good. At first I didn't know if they were worth all the prep but after they were gone I couldn't stop dreaming about them:-). The only thing I would change--I know the yogurt sauce is probably more authentic but after I ran out I just used ranch dressing and like it much better. All a matter of taste. An addition--I'm trying to be more healthy and tried this recipe again but with half ground turkey and baking on a cookie sheet instead of frying. I also substituted the fried onions for chopped fresh ones. Still good and I'm sure a lot less fat. Read More
(9)
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Rating: 4 stars
12/02/2005
Very good recipe. The meatballs are good hot or cold and the dipping sauce is quite good too. Read More
(5)
Rating: 5 stars
12/08/2004
These are a good way to change things up with your appetizers. They are different and very delicious. I can't wait to serve them at our 'Final Four' party. Read More
(4)
Rating: 4 stars
03/14/2006
These were pretty good. They take a lot of work. I liked the dipping sauce but no one else did. My husband and daughter ended up using BBQ sauce to dip them in. Proably wont make again Read More
(4)
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Rating: 4 stars
05/06/2016
Made as written and skewered them on sticks after they were done to transform them from meatballs to kabobs. The key is pulling them out of fry and letting them sit for the carry over cook without disturbing. You need to let them "rest" prior to cutting them open of they will be raw in the center. My only suggestion is to use cilantro in place of the parsley. That is all... Read More
Rating: 5 stars
07/15/2017
I served this with a mushroom rice and the flavors of kabob and dipping sauce was very interesting. It reminded me of India kabobs that I've had before. I did substitute ground turkey for the beef. I would make this again. This is more of a meal than an appetizer. Read More
Rating: 3 stars
08/13/2016
I made this tonight and although it was OK it was missing some things. I didnt have fresh ginger parsley or a jalapeno so I substituted ginger spice dried parsley and a mix of green yellow and red peppers. Im the only one who likes hot so the jalapeno was not gonna fly with the rest of the family. Had I used fresh ingredients ( jalapeno) it would probably have been better. The sauce was good but again sans jalapeno. Instead of making kabobs I just rolled out walnut sized meatballs which made it a little easier. Some of the leftovers I put in the fridge and the rest were put in the freezer for later. I would make this again but with fresh ingredients. Read More
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