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Ugandan Kabobs

Rated as 4.4 out of 5 Stars

"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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Ingredients

30 m servings 382 cals
Original recipe yields 16 servings

Directions

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  1. In a mixing bowl, mix together yogurt, salt, small jalapeno pepper, and 3 tablespoons chopped parsley. Set dipping sauce aside.
  2. 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.
  3. Roll mixture into balls the size of walnuts.
  4. 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.

Footnotes

  • 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


Per Serving: 382 calories; 28.1 g fat; 17.4 g carbohydrates; 13.6 g protein; 84 mg cholesterol; 329 mg sodium. Full nutrition

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Reviews

Read all reviews 9
  1. 10 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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Most helpful positive review

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.

Most helpful critical review

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, yello...

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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.

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 t...

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 yogu...

Very good recipe. The meatballs are good hot or cold and the dipping sauce is quite good, too.

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

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.

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 be...

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, yello...

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 witho...