If you’re craving a bright, flavorful, and just downright fun dish to make, you’ll love my Sweet and Sour Meatball Kabobs Recipe. This recipe takes juicy, tender meatballs and pairs them with colorful veggies and pineapple chunks, all glazed in a tangy, homemade sweet and sour sauce that hits just the right spot every time. Whether you’re cooking for a casual weeknight or bringing a little wow to the weekend grill, these kabobs are a total crowd-pleaser—and so easy to pull off! Stick with me and I’ll walk you through all my tips so yours come out perfectly juicy and bursting with flavor.

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Why This Recipe Works

Perfect Balance: The sweet and sour sauce brings a vibrant, tangy-sweet glaze that elevates every bite.
Juicy Meatballs: Using a mix of ground meat plus panko and egg keeps the meatballs tender and moist without falling apart.
Fun and Fresh: Skewering with pineapple and colorful veggies adds freshness and an irresistible contrast in texture.
Quick and Versatile: From prep to plate in about 30 minutes, ideal for both busy weeknights and entertaining friends.

Sweet and Sour Meatball Kabobs, Meatball Kabobs with Sweet and Sour Sauce, Easy Meatball Kabobs Recipe, Colorful Meatball Skewers, Party Meatball Kabobs - 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 ingredients in this Sweet and Sour Meatball Kabobs Recipe are thoughtfully chosen to build flavors and textures that complement each other beautifully. From the lightly seasoned meatballs to the juicy pineapple and the tangy glaze, each element plays a key role, and I love that it’s easy to find everything in any grocery store.

Ground meat: I usually go with a mix of pork and beef for richness and moisture, but chicken or turkey works great if you want lighter meatballs.
Egg: It helps bind the meatballs perfectly without making them dense.
Panko breadcrumbs: These create a light texture in the meatballs—gluten-free options keep it allergy-friendly.
Sea salt & black pepper: You want to season the meatballs well to bring out their flavor.
Dried parsley: Adds a subtle herbaceous note without overpowering the other ingredients.
Fresh pineapple: Its natural sweetness and acidity balance the savory meat beautifully.
Bell peppers & onion: They add crunch, color, and a mild sweetness when grilled.
Low sugar jam/marmalade: Use apricot, peach, or orange for a fresh fruit flavor that’s crucial to the sweet and sour sauce.
Ketchup and soy sauce: These boost umami and add the classic tangy base.
Apple cider vinegar: Gives that perfect sour kick without being too harsh.
Garlic powder: For a subtle savory depth in the sauce.
Cornstarch slurry: Thickens the sauce just enough so it clings deliciously to the kabobs.

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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.

Make It Your Way

One of my favorite things about this Sweet and Sour Meatball Kabobs Recipe is how customizable it is. Whether you prefer a vegetarian version or want to switch up the veggies depending on the season, there are plenty of options to make these kabobs truly your own.

Variation: I once swapped the pineapple for mango chunks — it brought a lovely tropical sweetness that paired surprisingly well with the tangy sauce.
Dietary swap: For a gluten-free kabob, use gluten-free panko or finely crushed rice crackers in the meatballs.
Protein options: Ground chicken or turkey offers a lighter alternative and works perfectly here.
Veggie swaps: Try zucchini or cherry tomatoes on the skewers for extra color and flavor.

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

Step 1: Whip up the Sweet and Sour Sauce

I always start with the sauce because it needs a moment to thicken and cool before glazing the kabobs. Just toss the jam, ketchup, soy sauce, apple cider vinegar, and garlic powder into a small saucepan and gently simmer it until everything’s melted and combined. Stir in the cornstarch slurry last—that’s the secret to getting that clingy, glossy finish. Once thickened, set it aside and let it wait patiently while you prep the meatballs.

Step 2: Make and Shape the Meatballs

Mix the ground meat, egg, panko, salt, pepper, and dried parsley together with your hands until just combined. Don’t overwork it — that’ll keep your meatballs tender and juicy. Then roll them into even 1-inch balls. This recipe makes about 24 meatballs, which is perfect for threading onto six skewers. Pro tip: wet your hands slightly to keep the mixture from sticking to you.

Step 3: Thread the Kabobs

Alternate threading your skewers with meatballs, pineapple chunks, bell peppers, and onion pieces. This combo not only looks stunning but ensures a burst of different textures and flavors in every bite. I like to brush half of the sweet and sour sauce on them before hitting the grill, which helps start the caramelization process.

Step 4: Grill to Perfection

Heat your grill to medium-high and oil the grates well to prevent sticking—this is key! Grill the kabobs about 5-6 minutes per side, turning gently to get a beautiful sear while making sure the meatballs cook through. Towards the end, brush on the remaining sauce for that extra glossy, sticky coating that makes you go “mmm.” The best indicator? The meatballs should be firm but juicy, with grill marks on the veggies.

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Tips from My Kitchen

Even Meatballs: I always aim for uniform 1-inch meatballs to ensure they cook evenly and look pretty on the skewers.
Pre-Soak Skewers: If using bamboo skewers, soaking them for at least 30 minutes prevents burning on the grill.
Sauce Twice: Brushing the kabobs with sauce before and after grilling locks in flavor and creates that signature sticky finish.
Rest Before Serving: Let the kabobs rest a few minutes after grilling so the juices redistribute—makes every bite juicier!

How to Serve Sweet and Sour Meatball Kabobs Recipe

Garnishes

I love sprinkling chopped fresh cilantro or green onions over these kabobs just before serving—it adds a pop of color and a fresh, herbaceous note that balances the sweet and tangy sauce. Sometimes a light squeeze of lime juice on top brings everything to life even more.

Side Dishes

My go-to sides with these kabobs are fluffy jasmine rice or coconut rice to soak up any extra sauce. A simple cucumber salad or steamed green beans make a crisp, refreshing contrast that keeps things balanced on the plate.

Creative Ways to Present

For a festive party twist, I’ve served these kabobs on a large platter arranged over a bed of fresh greens and scattered with extra pineapple chunks. They also travel well for picnics—you can serve right off the skewers or pop off the meat and veggies for a fun finger food spread.

Make Ahead and Storage

Storing Leftovers

After grilling, I like to cool the kabobs completely before wrapping them tightly in foil or placing in an airtight container. They keep well in the fridge for up to 3 days, making for easy lunches or quick dinners the next day.

Freezing

If you want to prep ahead, assemble the skewers (without grilling) and freeze them in freezer-safe bags. When you’re ready to cook, thaw in the fridge overnight and grill as usual. The sauce can be made ahead and frozen separately too.

Reheating

I usually reheat leftover kabobs in a hot oven or under the broiler for just a few minutes to keep the meatballs juicy and get the glaze nicely warmed without drying out the veggies. You can also gently warm them in a skillet with a splash of water and covered.

FAQs

Can I use frozen meatballs for the Sweet and Sour Meatball Kabobs Recipe?

Absolutely! If you want to save time, frozen pre-cooked meatballs work well. Just thaw them first, then follow the step for threading and grilling the kabobs with the veggies and pineapple. This shortcut still lets you enjoy the delicious sauce and fresh flavors without the extra prep.
What type of ground meat is best for this recipe?

I recommend a blend of pork and beef for the best flavor and juiciness, but ground chicken, turkey, or even veal can be fantastic too. The key is to pick meat with some fat content so the meatballs stay tender and flavorful.
Can I bake the Sweet and Sour Meatball Kabobs instead of grilling?

Yes, if you don’t have access to a grill, baking is a great option. Arrange the kabobs on a lined baking sheet, brush with the sauce, and bake at 400°F (200°C) for about 15-20 minutes, turning halfway through. Finish under the broiler for a couple of minutes to get that nice caramelized glaze.
How can I make the sauce less sweet?

If you want to reduce sweetness, try using a low-sugar jam or use half the amount of jam and add a bit more vinegar for tang. You can always adjust to your taste when mixing the sauce.

Final Thoughts

This Sweet and Sour Meatball Kabobs Recipe has become one of my go-to dishes whenever I want something flavorful, colorful, and a little bit special without a ton of fuss. It brings back memories of summer cookouts and sharing food with friends, which is exactly the kind of vibe I want in my kitchen. I hope you enjoy making and eating these kabobs as much as I do—they’re just the right mix of comforting and exciting. Trust me, once you try them, you’ll be reaching for this recipe again and again!