Description
Sweet, smoky, and ultra-juicy BBQ Meatball Skewers threaded with peppers, pineapple, and red onion, then glazed and lightly charred on the grill for a sticky, crowd-pleasing finish.
Ingredients
1 lb (450g) ground beef (80–85% lean)
1/2 lb (225g) ground pork
1/2 cup plain breadcrumbs
1/4 cup milk
1 large egg
1/3 cup finely minced onion
2 cloves garlic, minced
2 tbsp chopped fresh parsley
1 tsp smoked paprika
1 tsp kosher salt
1/2 tsp black pepper
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 small red onion, cut into 1-inch chunks
1 1/2 cups fresh pineapple chunks
10–12 wooden skewers, soaked 20 minutes
1 cup BBQ sauce (your favorite)
2 tbsp honey
1 tbsp apple cider vinegar
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1/2 tsp chili powder
Sliced scallions or sesame seeds, for serving (optional)
Instructions
1. Soak wooden skewers in water for 20 minutes. Preheat grill to medium-high (400°F/205°C) or preheat oven to 425°F/220°C if par-baking first.
2. Make the meatballs: In a large bowl, combine beef, pork, breadcrumbs, milk, egg, onion, garlic, parsley, smoked paprika, salt, and pepper. Mix gently until just combined.
3. Roll mixture into 30 small meatballs (about 1 to 1 1/4 inches wide).
4. Par-cook to set: Arrange meatballs on a lined sheet pan and bake 10–12 minutes, or pan-sear in a little oil 6–8 minutes, until just firm on the outside.
5. Whisk the glaze: Stir together BBQ sauce, honey, apple cider vinegar, Worcestershire, Dijon, and chili powder. Reserve 1/4 cup for serving.
6. Thread skewers: Alternate peppers, pineapple, red onion, and 3 meatballs per skewer.
7. Grill and glaze: Brush skewers with glaze and grill 6–8 minutes, turning and basting until lightly charred and glossy. Internal temp should reach 160°F/71°C.
8. Finish and serve: Brush with reserved sauce, rest 2 minutes, then garnish with scallions or sesame seeds if desired.
Notes
Par-baking prevents crumbling on the grill. For broiler prep, place skewers 6 inches from heat and rotate often for even char. Adjust honey and vinegar to balance sweetness and tang.