Sweet and Spicy Meatball Skewers
When I started dreaming up new and fun content for Bella Pop I needed a little feedback from some of our favorite ladies: Bella Pop brides. Kudos to Liz who suggested: Oh some recipes or two maybe? Simple stuff for those that aren’t very domestic?
Today we’re featuring an oh so yummy and super simple dinner: Sweet and Spicy Meatball Skewers. Normally we cook this dish on the grill but it seems to work cooked on a stove-top on a griddle or grill pan (something with flat edges so you can lay the skewers down) as well. Our vegetarian and vegan friends will find this recipe easily adaptable (vegan meatballs anyone?) And just for the record, I found the process of cooking and photographing to be kinda crazy. This was my first attempt and it went pretty well. For me, when it comes to cooking, the more pictures the better. I figured any beginner cooks would appreciate the step by step photos. :)
SWEET AND SPICY MEATBALL SKEWERS
- 1 lb. bag of frozen fully cooked meatballs, thawed
- 2 bell peppers in color of choice
- 2 small cans pineapple chunks, optional
- 1/4 cup apricot jam or preserves
- 1/4 cup BBQ sauce
- wooden or metal skewers (if using wooden, be sure to soak them in water for 30 min. to prevent burning)
- flat griddle pan, grill pan or BBQ grill
- pastry brush (the silicon kind is my favorite)
1. Gather ingredients. Don’t forget to soak your wooden skewers in water to prevent burning. It’s best to put the meatballs in the fridge the night before you plan to cook these but if you’re itching for Sweet and Spicy Meatballs and have frozen solid meatballs no worries: you can thaw them in the microwave. Just get a microwave safe plate and cover the plate with a layer of meatballs. Cook for 40 seconds to 1 min. in a couple of batches until soft to the touch. Tada! Meatballs are ready to rock and roll!
2. Dice the bell peppers. You’ll want to cut the tops off the peppers and take out the seeds. Super simple. After that cut the pepper into tasty bite-size chunks, even the tops (minus the stem.) Oh, about 1×1 inches in size.
3. Our original recipe doesn’t call for pineapple but my sweet husband sure loves pineapple. So I’ve started to add pineapple chunks to this recipe. Totally optional.
Brandon would give this step 2 thumbs up!
4. It’s assembly time! Get your skewers and a large platter (a baking sheet or pan works just as well) and put together the skewers. Start with a chunk of bell pepper and alternate, finishing off with another chunk of bell pepper. This just helps to keep those yummy meatballs on the skewer! This is the point where you might want to cover your skewers with foil and put in fridge until 20 min. before you’d like to serve them. In case you’re prepping ahead of time. When you’re ready to start cooking again, just add the glaze and get to cooking.
5. Mix 1/4 cup apricot preserves and 1/4 BBQ sauce in cup and stir well. Heat gently in the microwave for 15 sec. for easier blending.
6. Use pastry brush to glaze kabobs with the apricot/BBQ glaze. A silicone brush is my favorite, you can find one at Target. In a pinch you can use a small spoon but it takes longer.
7. Preheat the grill. If using a stove-top griddle pan or grill pan, preheat and use a little cooking spray.
8. Grill (or cook on stove-top) for 8-10 min. until heated through. Turn occasionally and brush with any remaining mixture.
9. Serve with your side of choice. In this photo we chose Wild Grain Long Rice. Baked potatoes, broccoli or corn-on-the-cob are tasty too. FYI the Sweet and Spicy Meatball Skewers in the above photo were cooked on the stove-top in a flat griddle pan – just to see if it can be done. The results: nom nom nom!