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Sweet and Sour Meatball Skewers

As the mother of three picky little eaters (5, 3, and 1), mealtimes are often ahem, usually a battle. It seems impossible to please everyone, every meal, and so honestly, I don’t try. Instead, I cook meals for our family, and we have a rule that our kids must try at least one bite. Often that one bite becomes two, and three, and slowly but surely they are becoming more open to trying new things.

I’ve also learned that–for my kids anyway, when it comes to food, presentation can go a long way (i.e. Tacos in a Sleeping Bag, Breakfast Popsicles). It proved true again for this deconstructed sweet and sour dish, especially because I’m pretty sure it’s a true story that anything tastes better on a stick. And putting the kids to work to help prepare said food on a stick–double whammy and almost a guarantee for a whine-free meal.

Besides disguising as a rock ‘n’ roller’s tasty drumstick or a pirate’s Caribbean sword, these meatball skewers are great for a summer meal or as a party food. And although the recipe suggests pre-cooked meatballs, feel free to sub chunks of chicken, beef, or pork.

Sweet and Sour Meatball Skewers

Author/Source:

Pam @ onceamonthmeals.com

Ingredients:

  • 14 oz. bag pre-cooked meatballs
  • 1 red pepper, cut into large chunks
  • 1 green bell pepper, cut into large chunks
  • 1 onion, cut into large chunks
  • .67 cups canned pineapple chunks, drained
  • 1 cup sweet and sour sauce (plus more for dipping, if desired)
  • 12 skewers

Directions:

Cut peppers and onions into large chunks. On skewers, alternate meatballs, peppers, onions, and pineapple.  Coat with sweet and sour sauce. Grill or broil until all sides are lightly caramelized. Serve with additional sauce, if desired.

Freezing Directions:

When threading skewers, place the last chunk on the sharp tip of the skewer so it doesn’t poke through the freezer bag. Place kabobs in freezer bag(s). Pour sweet and sour sauce over all and gently shake to coat. Seal, label, and freeze. To serve: thaw in fridge. Remove from sauce and cook as indicated above.

Servings: approximately 12 skewers

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Disclaimer: Cooking with kids and sharp sticks involves risk. Please use caution and common sense while threading skewers.

12 Responses to “Sweet and Sour Meatball Skewers”

  1. Is it a bottled sweet and sour sauce, or do you have a recipe for homemade? Thanks!

  2. WOWZA – the flavors in this look cantastic! Thanks so much for linking up with Friday Potluck!

  3. C. Michele says:

    Can you use the rice balls instead of meatballs?

  4. Sandi says:

    Can you use chicken pieces instead of meatballs?

  5. Jenn says:

    If I use the precooked frozen meatballs, should I thaw them to put them on the skewers and then re-freeze or do you have another trick? Just tried putting one on a skewer frozen and it didn’t go so well!! Thanks for the help!!

  6. [...] Sweet and Sour Skewers (using cubed pork instead of meatballs), rice [...]

  7. [...] day meal that I will make again and again… this is the recipe I used for inspiration) http://onceamonthmom.com/sweet-and-sour-meatball-skewers/  (made my own meatballs and sauce) http://onceamonthmom.com/spicy-beef-lettuce-wraps/ [...]

  8. [...] Monday: Sweet & Sour Meatball Skewers from Once a Month Mom [...]

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