Description
Delicious Sweet and Sour Meatball Kabobs combine juicy meatballs with vibrant vegetables and pineapple, all glazed in a tangy homemade sweet and sour sauce perfect for grilling.
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 apricot jam, ketchup, soy sauce, apple cider vinegar, and garlic powder in a small saucepan and bring to a simmer. Stir in the cornstarch dissolved in water and continue stirring until the sauce thickens. Set aside until ready to use.
- Make the Meatballs: In a large mixing bowl, thoroughly combine ground meat, egg, panko breadcrumbs, sea salt, black pepper, and dried parsley. Form the mixture into 1-inch meatballs, yielding about 24 meatballs.
- Assemble the Kabobs: Alternately thread six bamboo or metal skewers with 4 meatballs, pineapple chunks, green bell pepper, red bell pepper, and yellow onion pieces. Brush the kabobs generously with half of the sweet and sour sauce.
- Grill the Kabobs: Preheat the grill to medium-high heat and brush the grates with oil to prevent sticking. Grill the kabobs for 5-6 minutes on each side until the meatballs are cooked through and have a light sear.
- Serve: Brush the grilled kabobs with the remaining sweet and sour sauce and serve immediately while hot and flavorful.
Notes
- Prepare the sauce and thread the skewers well in advance to save time; keep refrigerated until ready to use.
- Use gluten-free breadcrumbs to make this dish suitable for gluten-free diets.
- Substitute meat with poultry or a mix to adjust flavor and dietary preferences.
- Brush grill grates with oil to prevent kabobs from sticking and falling apart.
- Serve with a side of rice or salad for a complete meal.
Nutrition
- Serving Size: 1 kabob
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 65 mg
