Pineapple Meatball Kebabs with Apple Slaw

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I am usually on the prowl for easy delicious recipes that cater to busy families, which is a trend you’ll notice if you scroll through my posts. That said, this is not an outwardly weeknight “quickie” recipe. However, there are ways to make this dish more weeknight appropriate, which is something I recommend. What I did was make the meatballs and sauce (separately) ahead of time. This way when we were ready for dinner I just fired up the grill, sauced the pre-made meatballs, and enjoyed. If you want to do this just sauce what meatballs you know you will eat, and put the rest in the fridge.¬† I will say that the extra time it took to¬†initially put this dinner together was well worth it. The tangy sweet sauce is the showstopper in this dish which paired really nice with the crunchy apple slaw. I HIGHLY recommend doubling the slaw recipe because it was so refreshing and we went through the first batch pretty quickly. This dish was inspired from two different recipe blogs. The meatballs were adapted from Savory Nothings which is a gorgeous blog with stunning photos and easy to follow recipes. The slaw was adapted from Damn Delicious which is also a beautiful recipe blog (my favorite part of her posts are that she adds the nutritional facts for each recipe). Give both blogs a look if you try and like this recipe their recipes are a tad different from this one and they have tons of other tasty posts.

TIME: approximately 1 hour 15 minutes with prep.com

SERVES: approximately 6

Ingredients for Meatballs :

  • 1.5 lb ground beef
  • 1 lg yellow onion, chopped
  • 1 scallions, chopped
  • 4 cloves garlic, minced
  • 2 eggs
  • 3/4 cup breadcrumbs
  • 1 tbsp sesame seeds, (I toasted mine a bit before adding)
  • 1/2 cup cilantro, chopped
  • pinch of salt and pepper

Ingredients for Sauce:

  • 20 oz can of crushed pineapple in 100% pineapple juice
  • 5 tbsp soy sauce (I used low sodium)
  • 4 tbsp tomato paste
  • 2 tbsp corn starch
  • 3 tbsp honey
  • 1 tbsp sesame oil
  • 2 tsp Worcestershire sauce
  • 2 tsp ground ginger
  • 2 tsp garlic powder

Ingredients for Apple Slaw:

  • 1 bag of slaw mix (I would recommend getting an extra red cabbage and carrot, chopping/slicing them up, and adding them to the mix. There is never enough red cabbage or carrot in store bought slaw).
  • 2 granny smith apples, julienned
  • 3 tbsp mayonnaise
  • 4 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • juice from 1 lemon
  • 1 tbsp poppy seeds
  • salt and pepper to taste

Directions for Meatballs and Sauce:

  1. If you are pairing the meatballs with the slaw recipe prepare the slaw first as it needs to be refrigerated for at least an hour before serving. That recipe can be found below
  2. Preheat your oven to 400 F, also if you are using bamboo/wooden skewers soak them in water for 30 minutes.
  3. Combine all of the meatball ingredients in a large bowl until well combined. Form small balls and line them up on a greased baking sheet.
  4. Bake the meatballs in the oven for about 10-15 minutes, until no longer pink in the center (I always reserve one meatball as my “tester” to check for pinkness and when cooked to check for taste). Once cooked, set the meatballs aside to cool.
  5. While the meatballs are baking and cooling combine all of the sauce ingredients in a saucepan. Cook over medium heat until it begins to lightly boil. Be sure to stir the sauce frequently as it will burn if not tended to. Once boiling turn heat down to a simmer continuing to stir until it is nice and thick. Once thick remove the saucepan from heat.
  6. Once meatballs are cooled string 3-4 meatballs on each skewer. Spoon or brush the sauce over the meatballs, coating them really well.
  7. Fire up your grill and cook the kebabs until nice scorch marks appear.
  8. Plate with your favorite sides (aka the slaw recipe below) and Enjoy!

Directions for Apple Slaw:

  1. In a large bowl combine the slaw mix and apples.
  2. In a separate bowl mix all the “wet” ingredients together until well combined.
  3. Pour the saucy mixture over the apples and slaw. Toss until the slaw is nice and coated.
  4. Cover and put in the fridge for at least one hour.
  5. When ready to serve toss the slaw and plate.
  6. Enjoy!

*Photo is an original belonging to me.

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