Pork Meatballs Kabobs

• 1 egg
• 1/2 cup crushed chow mein noodles
• 2 tablespoons plus 3/4 cup apple cider or juice, divided
• 1 tablespoon soy sauce
• 3/4 teaspoon ground ginger, divided
• 3/4 pound ground pork
• 1 medium green pepper, cut into 3/4-inch chunks
• 1 medium sweet red pepper, cut into 3/4-inch chunks
• 20 small fresh mushrooms
• 2 teaspoons cornstarch
• 3 tablespoons cider vinegar

1. In a bowl, combine the egg, chow mein noodles, 2 tablespoons cider, soy sauce and 1/4 teaspoon ginger. Crumble pork over mixture and mix well. Shape into 20 meatballs.
2. On 10 soaked wooden skewers, alternately thread peppers and mushrooms; add one meatball to both ends of each skewer. Place in an ungreased 11x7-in. microwave-safe dish; set aside.
3. In a small microwave-safe bowl, combine the cornstarch, vinegar and remaining cider and ginger until smooth. Microwave, uncovered, on high for 3-4 minutes or until thickened, stirring every 30 seconds.
4. Pour 1/4 cup glaze over the kabobs. Loosely cover with waxed paper. Microwave on high for 6-8 minutes or until a thermometer reads 160u0b0, turning and brushing with drippings every 2 minutes. Serve with remaining glaze.

egg, noodles, apple cider, soy sauce, ground ginger, ground pork, green pepper, sweet red pepper, mushrooms, cornstarch, cider vinegar

Taken from www.tasteofhome.com/recipes/pork-meatballs-kabobs/ (may not work)