Pork Meatballs Kabobs Recipes

PORK MEATBALLS

Steps:

• Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with heatproof parchment paper or nonstick foil.
• In a large bowl, use your clean hands to mix together all the ingredients.
• Shape the mixture into 32 meatballs, each weighing about 1 oz (30 grams). It's easier to shape the meatballs if your hands are wet.
• Arrange the meatballs in a single layer on the prepared baking sheet.
• Bake them until browned and cooked through, for about 15 minutes.

GREEK-STYLE PORK KABOBS

Steps:

• In a bowl mix the first 9 ingredients until well blended.
• Add in the pork cubes and place into a large resealable bag; seal and refrigerate for 8-24 hours turning the bag occasionally to coat pork cubes evenly with the marinade.
• Remove the pork cubes from the bag and thread on skewers.
• Season the pork cubes with seasoned salt and black pepper.
• Grill over medium-high heat turning occasionally for about 5 minutes or until the pork is cooked to desired doneness.

SWEET AND SOUR MEATBALL KABOBS

Steps:

• To make the sweet & sour sauce: Combine all sauce ingredients, except for the cornstarch, in a small saucepan and bring to a simmer. Stir in the cornstarch mixture and stir until thickened. Set aside until ready to use.
• To make the meatballs, thoroughly combine all the meatball ingredients in a large mixing bowl and form the mixture into 1-inch meatballs. Yields about 24 meatballs.
• Alternately thread six bamboo or metal skewers with the meatballs (4 on each skewer), pineapple and vegetables. Brush with about half of the sweet & sour sauce.Heat the grill to medium-high heat and brush the grill grates with some oil. Grill the kabobs about 5-6 minutes on each side or until lightly seared and the meatballs are cooked through.Brush the kabobs with remaining sweet and sour sauce and serve immediately.

MEATBALL SHISH KABOBS

Steps:

• On metal or soaked wooden skewers, alternate meatballs, zucchini, summer squash, tomatoes and onions. Grill, uncovered, over medium heat for 6 minutes, turning once. , Baste with barbecue sauce. Grill 8-10 minutes longer or until meatballs are heated through and vegetables are tender, turning and basting frequently. Serve over rice.

PORK MEATBALLS KABOBS

Steps:

• In a bowl, combine the egg, chow mein noodles, 2 tablespoons cider, soy sauce and 1/4 teaspoon ginger. Crumble pork over mixture and mix well. Shape into 20 meatballs., On 10 soaked wooden skewers, alternately thread peppers and mushrooms; add one meatball to both ends of each skewer. Place in an ungreased 11x7-in. microwave-safe dish; set aside., In a small microwave-safe bowl, combine the cornstarch, vinegar and remaining cider and ginger until smooth. Microwave, uncovered, on high for 3-4 minutes or until thickened, stirring every 30 seconds., Pour 1/4 cup glaze over the kabobs. Loosely cover with waxed paper. Microwave on high for 6-8 minutes or until a thermometer reads 160°, turning and brushing with drippings every 2 minutes. Serve with remaining glaze.

GRILLED PORK SHISH KABOBS

Steps:

• In a large mixing bowl (or ziploc bag), combine chopped pork, 1 Tbsp Italian seasoning, 1 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp black pepper and stir until well combined. Separate onion pieces and add them to the bowl. Add 2 Tbsp olive oil and toss to combine. Cover and marinate in the refrigerator for at least 4 hours and preferably overnight.
• Thread the kabobs onto metal skewers*, alternating between meat and onion. For even browning, the meat and onions should be just touching on the skewers and not crowded together. Let your skewers stay at room temperature for 30 minutes before placing on the grill.
• Preheat your grill to Medium/high heat (400˚F). Add skewers in a single layer and grill for 8-10 minutes total. Meat skewers turn like a triangle so we cook about 3 minutes per side on all 3 sides. Grill until cooked through and meat reaches at least 145˚F internal temperature. Rest skewers 3 minutes before serving.

BBQ TERIYAKI PORK KABOBS

Steps:

• In a shallow dish, mix together 3 tablespoons soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt, and pepper. Add pork cubes, and turn to coat evenly with marinade. Cover, and refrigerate for 3 hours.
• In a saucepan, combine beef broth, cornstarch, 2 tablespoons soy sauce, brown sugar, 2 cloves minced garlic, and ginger. Bring to a boil, stirring constantly. Reduce heat, and simmer 5 minutes.
• Preheat an outdoor grill for high heat and lightly oil grate. Thread pork cubes onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple chunks.
• Cook on grill for 15 minutes, or until meat is cooked through. Turn skewers, and baste often with sauce during cooking.

MIDDLE EASTERN SPICED GROUND PORK KEBAB

Steps:

• Place the ground pork (can use ground chicken or turkey also) in a large bowl.
• Add the bread, the cumin,cinnamon,nutmeg and salt & pepper.
• Add fresh garlic, diced onions and the fresh chopped mint. Mix throughly with your hands until all the ingrediants are fully incorparated.
• Make meatballs out of the mixture, next flaten the meatballs so they are more oval shapped and set aside on a plate.
• Get a skillet and spray with Pam cooking spray. Add the olive oil and turn heat to high. Brown the meatballs in the skillet until brown on all sides.
• Add 2 or 3 tablespoons of water to the skillet, turn the heat to medium and cover and simmer for 10 minutes or until coked all the way through.
• Serve with rice or in a pita with Tzatziki sauce which is a Greek cucumber and yogurt sauce.
• Makes 14- 16 small to medim sized meatballs
• *Double the recipe and cook and freeze for easy meals later in the week.