Best Sweet And Spicy Meatball Kabobs Recipes

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SWEET AND SOUR MEATBALL KABOBS



Sweet and Sour Meatball Kabobs image

Visually vibrant, delectably delicious, and delightfully healthy, these Sweet and Sour Meatball Kabobs are sure to be a hit!

Provided by Kimberly Killebrew

Categories     Main Course

Time 30m

Number Of Ingredients 19

For the Meatballs:
1 pound ground meat of your choice (pork, chicken, pork, beef, veal or any combination of them)
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 onions (, 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

Steps:

  • To make the sweet & sour sauce: Combine all sauce ingredients, except for the cornstarch, in a small saucepan and bring to a simmer. Stir in the cornstarch mixture and stir until thickened. Set aside until ready to use.
  • To make the meatballs, thoroughly combine all the meatball ingredients in a large mixing bowl and form the mixture into 1-inch meatballs. Yields about 24 meatballs.
  • Alternately thread six bamboo or metal skewers with the meatballs (4 on each skewer), pineapple and vegetables. Brush with about half of the sweet & sour sauce.Heat the grill to medium-high heat and brush the grill grates with some oil. Grill the kabobs about 5-6 minutes on each side or until lightly seared and the meatballs are cooked through.Brush the kabobs with remaining sweet and sour sauce and serve immediately.

Nutrition Facts : Calories 201 kcal, Carbohydrate 23 g, Protein 17 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 89 mg, Sodium 732 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving

SWEET & SOUR MEATBALL KABOBS WITH PINEAPPLE



Sweet & Sour Meatball Kabobs With Pineapple image

We modified a recipe from a No-Name recipe pamphlet. Some variations: Try using bbq sauce, jerk grilling sauce, peanut sauce, or whatever your favorite sauce is, as an option. Add some green onions, shredded coconut, and pineapple to the rice before topping with skewers.

Provided by Tom G

Categories     < 30 Mins

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

4 bamboo skewers, soaked in water for about 30 minutes
8 pre-cooked meatballs
8 bite sized pieces red bell peppers
8 bite sized pieces onions
8 bite sized pieces pineapple
1/2 cup sweet and sour sauce
1 cup cooked jasmine rice
1/4 cup green onion, chopped fine

Steps:

  • Preheat the oven to 375 degrees.
  • String onto each skewer: a piece of onion, pepper, meatball, pineapple, meatball, pepper, pineapple, and onion.
  • Place on a baking sheet lined with parchment paper.
  • Brush lightly with sauce.
  • Bake for 15 minutes.
  • Serve skewers on 1/2 cup of warm rice and drizzle with remaining sauce.
  • Garnish with chopped green onions.

Nutrition Facts : Calories 2266.7, Fat 6.7, SaturatedFat 0.8, Cholesterol 0.6, Sodium 275.9, Carbohydrate 573.5, Fiber 69.6, Sugar 401.7, Protein 32.1

GRILLED SWEET AND SOUR MEATBALL KABOBS



Grilled Sweet and Sour Meatball Kabobs image

A quick brush of a spirited prepared sauce on veggies and frozen meatballs and you've got a terrific kabob to cook fast on the grill.

Provided by By Betty Crocker Kitchens

Categories     Entree

Yield 4

Number Of Ingredients 6

1 large green bell pepper, cut into 12 pieces
8 thin wedges red onion
12 small fresh whole mushrooms
1/2 teaspoon seasoned salt
16 frozen cooked meatballs, thawed
3/4 cup purchased sweet-and-sour sauce

Steps:

  • Heat grill. In large bowl, combine bell pepper, onion and mushrooms. Sprinkle with seasoned salt; toss to coat.
  • Alternately thread meatballs, bell pepper, onion and mushrooms onto four 12 to 14-inch metal skewers.
  • When ready to grill, place kabobs on gas grill over medium heat on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until meatballs are thoroughly heated and vegetables are crisp-tender, brushing generously with half of the sweet-and-sour sauce and turning frequently. Serve kabobs with remaining half of sauce for dipping.

Nutrition Facts : Calories 405, Carbohydrate 30 g, Cholesterol 125 mg, Fat 1, Fiber 2 g, Protein 24 g, SaturatedFat 8 g, ServingSize 1/4 of Recipe, Sodium 1000 mg, Sugar 14 g

EASY SWEET AND SPICY MEATBALLS



Easy Sweet and Spicy Meatballs image

I had these at a graduation party and they were wonderful. I was shocked when they told me the ingredients. I've made them ever since and they always go like hot cakes! Either hand roll meatballs using your favorite meatball recipe or purchase frozen prepared meatballs. If you use frozen, allow for more simmering time.

Provided by Jeniflower

Categories     Main Dish Recipes     Meatball Recipes

Time 4h5m

Yield 10

Number Of Ingredients 3

3 (12 ounce) jars taco sauce
2 cups grape jelly
30 prepared meatballs

Steps:

  • Pour taco sauce and grape jelly into slow cooker; whisk to integrate jelly into sauce.
  • Gently drop meatballs into the sauce.
  • Cook on Low until sauce is warm and meatballs are tender and flavorful, about 4 hours.

Nutrition Facts : Calories 383.3 calories, Carbohydrate 56.2 g, Cholesterol 69.8 mg, Fat 10.8 g, Fiber 0.3 g, Protein 14.1 g, SaturatedFat 3.8 g, Sodium 708.3 mg, Sugar 40.8 g

SWEET AND SPICY MEATBALLS



Sweet and Spicy Meatballs image

Provided by Kardea Brown

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

1 pound ground beef
1/2 pound ground pork
1/2 cup panko breadcrumbs
1 large egg, lightly beaten
3 cloves garlic, minced
1 large yellow onion, finely diced
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
Two 10-ounce jars red pepper jelly or hot pepper jelly
1/2 cup orange juice
2 tablespoons soy sauce

Steps:

  • Preheat the oven to 375 degrees F.
  • Mix the meats, panko, egg, garlic, onion, paprika, salt and pepper in a large bowl with your hands until completely combined. Scoop mixture into heaping tablespoons, then roll into neat balls. Transfer to a 9-by-13-inch baking dish. Bake until cooked through, 25 to 30 minutes.
  • Add pepper jelly, orange juice and soy sauce to a small pan. Cook over medium-high heat until it simmers, then remove from the heat. Pour jelly sauce over the meatballs and toss to coat.

SWEET AND SPICY MEATBALLS



Sweet and Spicy Meatballs image

Provided by Trisha Yearwood

Categories     appetizer

Time 35m

Yield 30 meatballs

Number Of Ingredients 14

Nonstick cooking spray, for the baking sheet and rack
1/2 pound ground beef
1/2 pound ground pork
One 4-ounce can diced hot jalapeños, drained
1/2 cup panko breadcrumbs
1 teaspoon granulated garlic
1 large egg
1 small onion, finely chopped
One 10-ounce jar pepper jelly, preferably Tabasco Mild Jalapeño Pepper Jelly
Kosher salt and freshly ground black pepper
1/2 cup bloody mary mix
1/4 cup pomegranate juice
2 tablespoons packed light brown sugar
1/4 cup pomegranate seeds

Steps:

  • Preheat the oven to 400 degrees F. Fit a baking sheet with a wire rack and lightly spray with cooking spray.
  • Place the ground beef and pork in a large bowl. Add the diced jalapeños, breadcrumbs, granulated garlic, egg, onion, 1 tablespoon pepper jelly and some salt and pepper and gently fold this mixture together.
  • Using a small scoop, roll a tablespoon of the meat mixture into a ball. Place on the prepared wire rack and repeat until all of the meat has been shaped into balls. Roast the meatballs until slightly browned, about 25 minutes.
  • Meanwhile, make the glaze. Combine the bloody mary mix, pomegranate juice, light brown sugar and remaining pepper jelly (about 3/4 cup) in a small saucepot. Boil over medium heat, stirring occasionally, until the jelly has dissolved and the sauce has reduced slightly, about 5 minutes. Turn off the heat and pour into a large mixing bowl to cool. (The glaze will thicken as it cools.)
  • Transfer the hot meatballs to the large bowl with the glaze and gently toss until evenly coated. Transfer to a serving platter and garnish with the pomegranate seeds.

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