Sweet & Sour Kabobs
Submitted by granny52627
Grilled sweet and sour meatball kabobs loaded with pineapple, bell pepper, cherry tomatoes, and mushrooms. Brushed with a tangy steak sauce glaze and served over rice.
YIELD
6 servingsPREP
25 minCOOK
15 minREADY
40 minFire up the grill, because these kabobs are about to steal the show at your next cookout.
Homemade beef meatballs get threaded onto skewers alongside pineapple chunks, green bell pepper, cherry tomatoes, and mushrooms. While they sizzle over the flames, you baste them with a sticky-sweet glaze made from steak sauce mixed with reserved pineapple juice.
That glaze is the whole game. It caramelizes over the heat, giving every meatball a lacquered, slightly charred crust that’s pure summer on a stick.
Pile them over a bed of hot rice and let the juices soak in. This is backyard grilling at its most fun.
Pro Tips
- Keep meatballs uniform (about 1 inch each) so they cook evenly on the skewer.
- Don’t pack the skewers too tight. Leave a little space between each piece so heat circulates and everything chars properly.
- Broiling works just as well if you don’t have a grill. Set the oven rack 4 to 6 inches from the heat and turn the skewers every few minutes.
- Soak wooden skewers for 30 minutes before threading if you’re not using metal ones.
Ingredients
Directions
Mix ground beef, ¼ cup steak sauce, bread crumbs and egg; shape into 24 meatballs.
Drain pineapple chunks, reserving juice.
Mix remaining steak sauce with reserved juice.
Set aside.
Thread meatballs, pineapple, green pepper, cherry tomatoes and mushrooms on 6 metal skewers.
Grill or broil kabobs, 4 to 6 inches from heat source, for 10 to 15 minutes or until done, turning and brushing with steak sauce mixture, frequently.
Serve with rice bedding.
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