Pork & Sage Kabobs

Low Carb Recipes (Parragon Publishing 2004 page 56)

Ingredients:
1 pound ground pork
½ cup fresh bread crumbs
1 small onion finely chopped
1 tablespoon chopped fresh sage
2 tablespoons applesauce
¼ teaspoon ground nutmeg
Salt and pepper

3 tablespoons olive oil
1 tablespoon lemon juice

6 tablespoons thick plain yogurt

Directions:
1. Place the ground pork in a mixing bowl with the breadcrumbs, onion, sage, applesauce and nutmeg. Season to taste. Mix until the ingredients are combined.

2. Using your hands, shape the mixture into balls about the size of large marbles. Place on a plate, then cover with plastic wrap and let chill for at least 30 minutes.

3. Meanwhile, soak 12 small wooden skewers in cold water for at least 30 minutes. Thread the pork meatballs onto the skewers. Cover with plastic wrap and set aside in the refrigerator.

4. Preheat the grill.

5. To make the baste, combine the olive oil and lemon juice in a small bowl, whisking with a fork until the mixture is well blended.

6. Grill the kabobs over hot coals for 8-10 minutes, turning and basting frequently with the lemon and oil mixture, until the meat is golden brown and cooked through.

7. Serve the kabobs using the plain yogurt for dipping.

Nutritional Information: (3 small meatballs) 96 calories, 8 grams protein, 2 grams carbohydrate, 7 grams fat (2 saturated)