Savory Jack Meatballs with grilled veggies and a tangy herb dip. Perfect for appetizers or wrap in warm pita for a delicious sandwich. Recipe can be easily doubled – or tripled! Pre-assemble skewers or pile the meatballs and veggies on a platter and let your guests mix and match.
Tip: If you’re in a time pinch, swap premade Italian vinaigrette for the marinade recipe. Leftover dip is amazing with potato chips or crudités.
Prep time: 20 minutes
Cook time: 15 minutes
Ready in: 35 minutes
Serves: 11
Ingredients
- 1 (10-ounce) package jack & annie’s Jack 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
- Prepare the meatballs as directed on the package.
- To prepare dip, combine the sour cream, herbs, lemon juice, and garlic in a small bowl; cover and chill until use.
- To prepare vegetables, combine vinegar, oil, Italian seasoning, salt and pepper in a bowl. Add vegetable chunks and toss to combine.
- 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.
- 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.