Description
These Sweet and Sour Meatball Kabobs offer a delicious blend of juicy meatballs, vibrant vegetables, and a tangy homemade sweet and sour sauce. Perfect for grilling, they make a colorful and flavorful meal ideal for summer gatherings or quick weeknight dinners.
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 gluten free 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 over medium heat. Stir in the cornstarch mixture and continue stirring until the sauce thickens. Remove from heat and set aside.
- Make the meatballs: In a large mixing bowl, thoroughly combine 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 each, pineapple chunks, and vegetable pieces in desired order. Brush the skewers with half of the prepared sweet and sour sauce.
- Preheat and prepare the grill: Heat the grill to medium-high heat. Oil the grill grates lightly to prevent sticking.
- Grill the kabobs: Place the skewers on the hot grill and cook for about 5-6 minutes on each side, turning carefully until the meatballs are cooked through and have light grill marks.
- Finish and serve: Brush the grilled kabobs with the remaining sweet and sour sauce. Serve immediately while hot and juicy.
Notes
- Prepare the sauce and thread the kabobs ahead of time; cover and refrigerate to save time on the day of cooking.
- Use gluten free breadcrumbs for a gluten free version.
- Choose lean ground meat or a mix to reduce fat content.
- For extra flavor, marinate the meatballs in some of the sauce before grilling.
- If a grill is not available, cook the kabobs on a grill pan or bake in an oven at 400°F for 15-20 minutes, turning halfway.
Nutrition
- Serving Size: 1 kabob
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 70 mg
