Description
Sweet and Sour Meatball Kabobs combine juicy meatballs with vibrant pineapple and colorful bell peppers, all glazed in a tangy homemade sweet and sour sauce. Perfect for grilling, this dish offers a delightful balance of savory and fruity flavors ideal for a quick and flavorful meal.
Ingredients
Scale
For the Meatballs:
- 1 pound ground meat of your choice (pork, chicken, beef, veal or any combination)
- 1 large egg
- 1/3 cup panko breadcrumbs (gluten free: Use GF breadcrumbs)
- 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
- Prepare the Sweet & Sour Sauce: Combine all sauce ingredients except the cornstarch mixture in a small saucepan and bring to a simmer. Stir in the dissolved cornstarch and continue stirring until the sauce thickens. Set aside until ready to use.
- Make the Meatballs: In a large mixing bowl, thoroughly mix the ground meat, egg, panko breadcrumbs, sea salt, black pepper, and dried parsley. Shape the mixture into 1-inch meatballs, yielding about 24 meatballs.
- Assemble the Kabobs: Thread six bamboo or metal skewers alternately with four meatballs, pineapple chunks, green bell pepper, red bell pepper, and yellow onion pieces on each skewer. Brush the kabobs with about half of the sweet and sour sauce.
- Preheat the Grill: Heat the grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
- Grill the Kabobs: Place the skewers on the grill and cook for 5-6 minutes per side, turning carefully until the meatballs are cooked through and have a light sear.
- Glaze and Serve: Brush the grilled kabobs with the remaining sweet and sour sauce and serve immediately for the best flavor and texture.
Notes
- Make the sauce and thread the skewers ahead of time to save preparation time; keep refrigerated until ready to grill.
- Use gluten-free breadcrumbs to make this recipe gluten free.
- If you don’t have a grill, kabobs can be cooked under a broiler or on a grill pan over the stovetop.
- Adjust the sweetness of the sauce by selecting your preferred jam or marmalade.
Nutrition
- Serving Size: 1 kabob
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 75 mg
