Sweet and Sour Grilled Meatballs

Sweet and Sour Meatballs are a perfect blend of tender pork and beef, grilled to perfection on skewers. This recipe pairs juicy pineapples and crisp bell peppers with a sticky, irresistible glaze that caramelizes beautifully as it cooks.

Prep Time20

Cook Time10

Chilling Time30

Total Time1

Course: Appetizers & Starters, Main Dishes & Entrees

Cuisine: American

Keyword: can you grill meatballs, grilled meatballs, how to grill meatballs, how to make sweet and sour meatballs, meatball skewers, meatballs with sweet and sour sauce, sweet and sour meatballs, Sweet and sour meatballs recipe

Servings:

Author: Taneisha Morris

Equipment

Mixing Bowl
Baking Sheet or plate
Skewers wooden or metal
Grill

Ingredients

Meatballs

1 pound Ground Beef
1 pound Ground Pork optional, or use 2 pounds ground beef
1/2 cup Breadcrumbs
2 Eggs
1/4 cup Green Onions finely chopped
1 tsp Garlic Powder
Salt and Pepper to taste
Pineapple cut into chunks
Tri-Coloured Sweet Bell Peppers green, red and orange, cut into 1-inch pieces
Red Onion cut into 1-inch pieces

Sweet and Sour Sauce

6 tbsp Ketchup
1/4 cup Soy Sauce
1/4 cup Apricot jam or any stone fruit jam
4 tbsp Rice Vinegar
4 tbsp Honey
2 tbsp Hoisin Sauce or Oyster Sauce

Instructions

In a large mixing bowl, combine the ground beef (and ground pork if using), breadcrumbs, green onions, eggs, garlic powder, salt, and pepper. Mix the ingredients together using hands until well combined.
Form the mixture into 40-gram meatballs, which should yield about 26 meatballs. Place the meatballs on a baking sheet or plate and cover with plastic wrap. Chill in the refrigerator for at least 30 minutes to overnight to firm up.
Preheat the grill to medium heat. Remove the meatballs from the refrigerator and thread them onto skewers along with the prepared pineapple and veggies, starting with pineapple, then adding a sweet pepper, red onion, and a meatball. Repeat this pattern until the skewer is 1/3 full, then repeat.
In a saucepan, combine ketchup, soy sauce, apricot jam, rice vinegar, honey, and hoisin or oyster sauce. Cook over medium heat, stirring occasionally, until the sauce is heated through, about 5-7 minutes. Remove from heat and set aside.
Grill the meatball skewers for about 8-10 minutes, turning them occasionally to ensure even cooking until cooked through. At the halfway point, brush the skewers generously with the sweet and sour sauce. Continue grilling for another 2-3 minutes to allow the sauce to caramelize slightly. Remove from grill and enjoy!

Notes

Chill the Meatballs: Ensure you chill the meatballs for at least 30 minutes or up to overnight. This helps them firm up, making them easier to handle and reducing the chances of them falling apart on the grill.

Use Uniform Sizes: Form the meatballs into uniform sizes (around 40 grams each) to ensure they cook evenly. Use a kitchen scale or a cookie scoop to keep them consistent.

Oil the Grill Grates: Lightly oil the grill grates before placing the skewers to prevent sticking. You can do this by using tongs to rub an oil-soaked paper towel over the grates.

Use a Meat Thermometer: If you're unsure about doneness, use a meat thermometer. The internal temperature of the meatballs should reach 160°F (71°C) for ground beef or pork.

Nutrition