We love Hawaiian meatballs – the sweet/sour flavour of the sauce, and fresh pineapple is really popular with my kiddos!
I tried making these into kebabs the other day when it was hot enough that I wanted to turn off my oven and turn on the bbq! I made the meatballs ahead of time in the morning when it was cooler, and put the kebabs together later. You could probably cook the meatballs on the bbq too if you had a good pan!
Hawaiian Meatball Kebabs
1lb ground meat (we used lamb)
1/2 cup bread crumbs
1/2 tsp minced fresh garlic (more if you like your meatballs garlicky!)
1/2 tsp salt
1/2 tsp pepper
Mix all ingredients together in a big bowl (squishing with a fork works well). Form into 1-inch balls and place on a cookie sheet. Bake at 375 degrees F for 15-20 minutes, turning them over halfway through baking.
1 pepper cut into large chunks (we used red and yellow)
1 fresh pineapple, cut into large chunks
Batch of cooked meatballs (see above)
Grab your kebab skewers and alternate a cooked meatball, piece of pepper and piece of pineapple until the skewer is full. Place on a pre-heated grill, and grill just until peppers are soft (I left them on for about 10 minutes – you want to make sure the meatballs don’t get dried out!)
Most Hawaiian sauces are really high in sugar. This is because canned pineapple and the juice is used. I’ve used stock here instead to cut back on the sugar a bit. It’s slightly more sour than sweet, but I liked it a lot better!
1.5 cups veggie or beef stock
2 tbsp low-sodium soy sauce
3 tbsp vinegar
1/4 cup brown sugar or honey
1/2 ground ginger
2 tbsp cornstarch
Whisk all ingredients in a saucepan. Heat until the sauce thickens, usually about 20 minutes.
Take the kebabs off the bbq, and serve with rice. Pour a spoonful of the sauce over the whole place! Bon Appetit!