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Sweet and Sour Meatball Kabobs

Delicious meatball kabobs made with seasoned ground veal, colorful bell peppers, sweet pineapple, and a homemade sweet and sour sauce—perfect for gatherings or meal prep.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 6 servings
Course: Appetizer, Dinner, Main Course
Cuisine: American, Grilled
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Sweet and Sour Sauce
  • 1 cup Sweet and sour sauce ingredients A blend of flavors that brings tangy sweetness.
  • 2 tablespoons Cornstarch mixture Used to thicken the sauce for perfect consistency.
For the Meatballs
  • 1 pound Ground veal Provides a rich, savory base for the meatballs.
  • 1/2 cup Breadcrumbs Helps bind the meatballs together.
  • 1 large Egg Acts as a binder and adds moisture.
  • 2 tablespoons Parsley Freshens up the flavor.
  • 1 teaspoon Salt Enhances the flavor.
  • 1/2 teaspoon Pepper Adds a subtle kick.
For the Kabobs
  • 1 large Onion Sweet and savory, contributes to the flavor profile.
  • 2 large Bell peppers Adds crunch and vibrant color.
  • 1 cup Pineapple Provides a sweet contrast.
  • 2 tablespoons Oil For brushing the grill.

Method
 

Preparation
  1. Prepare the sweet and sour sauce by combining all ingredients except the cornstarch in a small saucepan.
  2. Bring the mixture to a simmer, stirring occasionally.
  3. Stir in the cornstarch mixture and continue stirring until thickened. Set aside until ready to use.
  4. In a large mixing bowl, combine ground veal, breadcrumbs, egg, parsley, salt, and pepper, and mix well.
  5. Form the mixture into 1-inch meatballs, yielding approximately 24 meatballs. Optionally refrigerate until ready to use.
  6. Cut onions, bell peppers, and pineapple into 1-inch pieces.
  7. Thread meatballs, bell peppers, onions, and pineapple onto skewers, using about 4 meatballs per skewer.
  8. Brush the assembled kabobs with half of the sweet and sour sauce.
  9. Preheat grill to medium-high heat or preheat the oven to 400°F for baking.
Cooking
  1. Grill the kabobs for 5-6 minutes on each side until lightly seared and meatballs are cooked through.
  2. Brush kabobs with the remaining sweet and sour sauce and serve immediately.

Notes

For best results, let meatball mixture rest in refrigerator for 15-30 minutes. Use a meat thermometer to ensure meatballs reach an internal temperature of 165°F.