If you love dishes with a perfect balance of tangy and sweet, then you are going to absolutely adore this Sweet and Sour Meatball Kabobs Recipe. It’s one of those recipes I reach for when I want something quick, fun to eat, and bursting with flavor — think juicy meatballs grilled alongside tender veggies and fresh pineapple, all glazed with a mouthwatering sweet and sour sauce. Trust me, once you try this, it might just become your new favorite weeknight dinner or even a crowd-pleaser at your next barbecue.

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Why This Recipe Works

Perfect Flavor Harmony: The sweet and sour sauce strikes just the right balance between tangy and sweet, complementing the savory meatballs and fresh veggies perfectly.
Versatility: You can customize the meatballs with any ground meat you like, and change up the veggies based on your favorites or what’s in season.
Hands-Off Grill Time: Once your kabobs are prepped and on the grill, you have just enough time to prep a side dish or relax before dinner.
Make-Ahead Friendly: The sauce and kabobs can be made ahead and refrigerated — perfect if you want to get dinner ready early.

Sweet and Sour Meatball Kabobs, Sweet and Sour Meatballs, Meatball Skewers with Pineapple, Easy Sweet and Sour Kabobs, Summertime Meatball Recipes - The image shows several skewers arranged closely together with layers of grilled food. Each skewer has a repeating pattern of brown meatballs, bright yellow pineapple chunks, white onion pieces with slight char marks, green bell pepper sections, and red bell pepper pieces. A woman's hand is seen brushing glossy brown sauce over the skewers. The scene is set on a black grill with a white marbled background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The beauty of this Sweet and Sour Meatball Kabobs Recipe lies in its simple, fresh ingredients that come together effortlessly yet deliver complex flavors. Each element brings something unique to the table, and I always suggest picking fresh veggies and ripe pineapple for the best results.

Ground meat: I like to use a combo of pork and beef for juicy, flavorful meatballs — but chicken or veal also work wonderfully if you prefer lighter options.
Egg: Acts as a binder to keep your meatballs tender and together on the skewers.
Panko breadcrumbs: These add a lovely light texture; gluten-free breadcrumbs can be used for a GF option.
Sea salt & black pepper: Essential for seasoning — freshly ground pepper always makes a big difference.
Dried parsley: Just a touch for that mild herbal note that brightens up the meatballs.
Fresh pineapple: Its sweetness and acidity perfectly cut through the savory meatballs, adding juiciness and balance.
Bell peppers & onions: Classic kabob veggies that bring color, crunch, and a slight sweetness when grilled.
Sweet & sour sauce ingredients (jam, ketchup, soy sauce, apple cider vinegar, garlic powder): Each component blends into a tangy glaze that gets beautifully sticky over the grill.
Cornstarch slurry: Thickens the sauce to a lovely consistency that clings to every bite.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This Sweet and Sour Meatball Kabobs Recipe is a blank canvas waiting for your personal touch. I love swapping out veggies depending on the season or what I have in the fridge, and sometimes I turn up the heat with a dash of chili flakes in the sauce for an extra kick.

Variation: One time, I added grilled zucchini and cherry tomatoes to the kabobs — it brought such a juicy freshness that balanced the smoky char from the grill.
Dietary Modification: Use turkey or chicken meatballs and gluten-free breadcrumbs to make this recipe leaner and allergy-friendly; the sauce stays just as delicious.
Seasonal Swap: In winter, I sometimes throw on chunks of roasted sweet potatoes or butternut squash instead of bell peppers for a cozy twist.
Spicing It Up: Adding a bit of ginger or sriracha to the sauce can turn these kabobs into a spicy crowd-pleaser without much extra effort.

Step-by-Step: How I Make Sweet and Sour Meatball Kabobs Recipe

Step 1: Whip Up That Sweet & Sour Sauce

I always start by making the sauce—it needs a little time to thicken and cool before glazing the kabobs. Combine your jam, ketchup, soy sauce, apple cider vinegar, and garlic powder in a small saucepan and bring it gently to a simmer. Then stir in the cornstarch slurry and keep stirring until it thickens up nicely. Once it’s glossy and smooth, set it aside. This step is a game-changer because the sauce clings to the meatballs and veggies beautifully, making every bite a flavor bomb.

Step 2: Mix and Shape Your Meatballs

Into a big bowl, toss your ground meat, egg, panko, salt, pepper, and parsley. Don’t overwork it—just combine until everything is evenly mixed. Then, form the mixture into 1-inch meatballs; I like to keep them uniform so they cook evenly, yielding about 24 meatballs total. Tip: Keep your hands slightly wet to prevent the mixture sticking to your fingers—makes shaping so much easier!

Step 3: Thread Those Kabobs

Grab six skewers and start threading in a combo style: meatball, pineapple chunk, green pepper, meatball, red pepper, onion, and so on. I like to mix it up visually and for taste, balancing sweet pineapple with savory meatballs and crunchy veggies. Brush the kabobs with half of your sweet & sour sauce—this primes them for the grill and locks in extra flavor.

Step 4: Grill to Perfection

Heat your grill to medium-high and oil the grates well to avoid sticking. Grill the kabobs for about 5-6 minutes per side, rotating carefully. You want a nice char on the veggies and meatballs cooked through but still juicy inside. I usually check one meatball by cutting into it — it should be hot and no longer pink. Brush the remaining sauce over the kabobs during the last minute on the grill for a sticky, caramelized finish.

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Pro Tips for Making Sweet and Sour Meatball Kabobs Recipe

Uniform Meatballs: I always shape meatballs to the same size so they cook evenly and none end up underdone or dried out.
Oil the Grill Grates Thoroughly: Prevents kabobs from sticking and helps get that perfect grill mark you want for presentation and flavor.
Don’t Overcrowd the Skewers: Giving each item some space ensures better grilling and allows flavors to develop during cooking.
Pre-Soak Wooden Skewers: Soak bamboo skewers in water for 30 minutes before grilling to keep them from burning.

How to Serve Sweet and Sour Meatball Kabobs Recipe

Garnishes

I like to sprinkle fresh chopped cilantro or parsley on top for a pop of color and brightness. Sometimes a squeeze of lime juice over the kabobs before serving adds a lovely fresh zing that complements the sweet and sour sauce wonderfully.

Side Dishes

These kabobs pair beautifully with fluffy jasmine rice or coconut rice to soak up the sauce. For a lighter meal, I serve them alongside a crisp Asian slaw or a simple cucumber salad dressed with rice vinegar and sesame oil.

Creative Ways to Present

For a party, I like to set up a DIY kabob bar where guests can add extra veggies or pineapple on their skewers. Alternatively, serving the kabobs over a bed of mixed greens with drizzled sauce makes for a stunning platter that feels special and festive.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, I suggest removing the food from the skewers before storing. Wrap the meatballs and veggies tightly in an airtight container and refrigerate for up to 3 days. This keeps their texture intact and makes reheating a breeze.

Freezing

Sweet and Sour Meatball Kabobs freeze really well! I freeze the grilled meatballs and veggies separately on trays first, then transfer to freezer bags. Freeze sauce separately too. Reheat everything together gently for a quick dinner when time’s tight.

Reheating

To keep the meatballs juicy, I reheat leftovers in a skillet with a splash of water or broth, covered, over medium-low heat. Then toss with some leftover sauce or fresh sauce warmed separately for that fresh-off-the-grill flavor.

FAQs

Can I make the meatballs ahead of time for this Sweet and Sour Meatball Kabobs Recipe?

Absolutely! You can prepare the meatballs up to a day in advance and refrigerate them. If you want to prep even earlier, freeze the raw meatballs on a tray until firm, then store in freezer bags. This saves prep time on grilling day and helps the flavors meld.
What other fruits can I use instead of pineapple?

While pineapple is classic for its sweetness and acidity, mango chunks or even apple pieces work well to add a similar fruity note. Just make sure the fruit is firm enough to hold on the skewer and not turn to mush on the grill.
Can I bake these kabobs instead of grilling?

Yes! Preheat your oven to 425°F (220°C), place the kabobs on a foil-lined baking sheet, and bake for 15-20 minutes, turning halfway through. Brush with additional sauce just before serving for that sticky glaze.
How spicy is the Sweet and Sour Meatball Kabobs Recipe?

This recipe is mild and perfect for all ages, but if you like heat, you can easily add chili flakes or hot sauce to the sweet and sour sauce before grilling to suit your taste.

Final Thoughts

This Sweet and Sour Meatball Kabobs Recipe has been one of my go-to weeknight wins for years because it’s simple, flavorful, and fun to eat. There’s something so satisfying about those juicy meatballs paired with the caramelized pineapple and veggies, all kissed by a tangy sauce. I hope you enjoy making it as much as I do, and that it brings as much joy to your table and loved ones as it does to mine. Fire up your grill, gather your ingredients, and get ready to impress yourself — you’ve got this!