jack & annie’s vegan meatball skewers with tangy herb dip

Prep time: 20 minutes
Cook time: 15 minutes
Ready in: 35 minutes
Serves: 11

Ingredients

  • 1 (10-ounce) package jack & annie’s meatballs
  • 1 cup sour cream (dairy or vegan)
  • 3 tablespoons chopped, fresh herbs (parsley, basil, chives, etc.)
  • 1/2 teaspoon lemon juice
  • 1 clove garlic, minced
  • 3 tablespoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil or coconut oil
  • 1/8 teaspoon dried Italian seasoning
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 11 1 inch chunks squash (zucchini and/or yellow squash)
  • 11 1 inch chunks red bell pepper
  • Optional: chopped parsley

Preparation

  1. Prepare the meatballs as directed on the package.
  2. To prepare dip, combine the sour cream, herbs, lemon juice, and garlic in a small bowl; cover and chill until use.
  3. To prepare vegetables, combine vinegar, oil, Italian seasoning, salt and pepper in a bowl. Add vegetable chunks and toss to combine.
  4. Preheat a grill, grill pan or boiler. Cook vegetables in a single layer until beginning to brown, about 4 minutes. Turn and cook an additional 2 minutes or until crisp tender. Remove from heat.
  5. Toss the cooked meatballs in the remaining oil and vinegar mixture. Thread vegetables and meatballs onto 11 (6 inch) skewers. Sprinkle with parsley if desired. Serve with dip.

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