Meatballs & Skewers:

• 1 lb ground beef
• 1 egg, beaten
• 1/2 cup panko breadcrumbs
• 1/2 cup diced white onion
• 2 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp ground cumin
• 1 tsp salt, divided
• 1/2 tsp freshly ground black pepper, divided
• 1 pkg (8 oz) Wood River Creamery® Smoked Cracked Peppercorn, divided
• 1 zucchini, sliced into 12 rounds
• 1/2 red bell pepper, chopped into 12 chunks
• 1/2 green bell pepper, chopped into 12 chunks
• 1/2 red onion, chopped into 12 chunks

Cheese Sauce:

• 2 tbsp melted butter
• 2 cloves garlic, minced
• 1 tsp grainy Dijon mustard
• 1 tsp chopped fresh thyme
• 1/2 tsp hot pepper flakes
• 2 tbsp all-purpose flour
• 3/4 cup lager-style beer
• 1 tbsp chopped fresh parsley

1. Preheat grill to medium-high heat. Grease grates well.
2. In a large bowl, combine ground beef, egg, panko, diced onion, smoked paprika, chili powder, cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well and form into 12 equal meatballs.
3. Reserve half the cheese. Cut the remaining cheese into twelve 1/2-inch cubes. Press one cube into the center of each meatball and pinch closed to seal.
4. Thread meatballs, zucchini, red and green bell pepper, and red onion evenly onto 4 soaked wooden or metal skewers.
5. Grill skewers, turning occasionally, for 10–12 minutes or until meatballs are cooked through and vegetables are tender-crisp.
6. Meanwhile, shred the reserved cheese. In a small skillet over low heat, melt butter. Add garlic, Dijon, thyme, hot pepper flakes, remaining salt and pepper. Cook for 2–3 minutes until fragrant.
7. Stir in flour and cook for 1–2 minutes until lightly toasted. Slowly pour in beer and cook, stirring, until slightly thickened (2–3 minutes).
8. Add shredded cheese and stir until melted and smooth, about 3–5 minutes. Stir in parsley.
9. Serve skewers hot with cheese sauce for dipping.

Tip: Swap ground beef with ground pork, chicken, or turkey for a twist!