Description
Sweet and Sour Meatball Kabobs are a delightful combination of tender meatballs, colorful vegetables, and juicy pineapple, all grilled to perfection and coated in a tangy homemade sweet and sour sauce. This flavorful and vibrant dish makes a perfect 30-minute meal, great for summer barbecues or family dinners.
Ingredients
Scale
For the Meatballs:
- 1 pound ground meat of your choice (pork, chicken, beef, veal, or a combination)
- 1 large egg
- 1/3 cup panko breadcrumbs (use gluten free breadcrumbs for gluten free option)
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons dried parsley
For the Kabobs:
- 1 fresh ripe pineapple, cut into 1-inch chunks
- 1 large green bell pepper, cut into 1-inch chunks
- 1 large red bell pepper, cut into 1-inch chunks
- 1 large yellow onion, cut into 1-inch chunks
For the Sweet & Sour Sauce:
- 2/3 cup low sugar apricot, peach, or orange jam/marmalade
- 3 tablespoons ketchup
- 2 tablespoons soy sauce
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon garlic powder
- 1 tablespoon cornstarch dissolved in 2 tablespoons water
Instructions
- Make the Sweet & Sour Sauce: Combine jam or marmalade, ketchup, soy sauce, apple cider vinegar, and garlic powder in a small saucepan and bring to a simmer over medium heat. Stir in the cornstarch slurry and continue stirring until the sauce thickens, then remove from heat and set aside.
- Prepare the Meatballs: In a large mixing bowl, thoroughly combine the ground meat, egg, panko breadcrumbs, sea salt, black pepper, and dried parsley. Shape the mixture into 1-inch meatballs, making about 24 meatballs in total.
- Assemble the Kabobs: Alternately thread six bamboo or metal skewers with 4 meatballs each, pineapple chunks, and chunks of green bell pepper, red bell pepper, and yellow onion. Brush the kabobs with about half of the sweet and sour sauce to coat them evenly.
- Grill the Kabobs: Preheat the grill to medium-high heat and brush the grates with oil to prevent sticking. Place the kabobs on the grill and cook for 5-6 minutes on each side or until the meatballs are cooked through and have a nice sear.
- Add Final Glaze and Serve: Brush the grilled kabobs with the remaining sweet and sour sauce to enhance flavor, then serve immediately while hot and juicy.
Notes
- You can prepare the sauce and thread the skewers ahead of time, then cover and refrigerate both until ready to cook, saving time during meal prep.
- For a gluten free version, substitute panko breadcrumbs with gluten free breadcrumbs.
- If you prefer less sweetness, choose a low sugar jam or marmalade for the sauce.
- Ensure to oil the grill grates properly to prevent the kabobs from sticking.
- Use metal skewers if you plan to reuse them; otherwise, soak bamboo skewers in water 30 minutes before grilling to prevent burning.
Nutrition
- Serving Size: 1 kabob
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg
