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Pineapple Bacon Meatball Kebabs

with Spicy Maple Dijon Dipping Sauce

Pineapple Bacon Meatball Kebabs with Spicy Maple Dijon Dipping Sauce ~ Sumptuous Spoonfuls #grilled #meat #recipe

After months of sub-zero temps and biting wind chills, the temperature FINALLY warmed up to 60 last weekend. It felt SO wonderful to get outside, I just had to fire up the grill. I had a plan: I was going to make Billionaire Burgers. You’ve heard of Billionaire meatloaf, perhaps? I was trying to do a spinoff of that … I even made homemade brioche buns to go with the burgers. My kids were having none of that, though. They gladly ate the buns, but were not in the mood for burgers. My daughter wanted pizza on the grill, and since I had some extra dough, I decided to oblige her.

But if not burgers, then what to do with the meat? I had some fresh, juicy pineapple in my fridge, so I changed my plan and made them into meatball kebabs. I had mine on a bed of spinach leaves, using the dipping sauce as a salad dressing, but you can serve them with rice or a nice quinoa pilaf.

I have to thank my friends at Maille for the lovely mustard and Wagyu for the delicious, healthy ground beef. Don’t let the ingredient list scare you … it’s really quite easy to mix together.

Pineapple Bacon Meatball Kebabs

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: about 4 servings

Pineapple Bacon Meatball Kebabs

Ingredients

  • 1 teaspoon butter
  • 1/3 cup chopped sweet onion
  • 3 cloves garlic, peeled,& chopped
  • 1 lb grass-fed ground beef (I used Lone Mountain Wagyu ground beef)
  • 2 slices lean bacon, cooked & chopped fine
  • 2 teaspoons Jack Daniels whiskey
  • 1 teaspoon dijon mustard (I used Maille)
  • 2 teaspoons barbecue sauce
  • 1/4 cup shredded sharp cheddar cheese
  • fresh ground black pepper
  • 1/2 teaspoon fresh thyme leaves
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 of a small bay leaf, crushed into bits
  • 1/4 - 1/2 teaspoon salt
  • 1/4 teaspoon allspice
  • For the kebabs:
  • Fresh pineapple chunks
  • Red onion, quartered, then cut into chunks
  • Bell pepper (red, yellow or green), cut into chunks (I didn't have any fresh bell peppers on hand, but they would be PERFECT with this)
  • For the dipping sauce:
  • 1/4 cup rice vinegar
  • 2 Tablespoons Dijon mustard (I used Maille)
  • 2 Tablespoons maple syrup
  • 1/2 - 1 teaspoon Sriracha (more or less to taste)
  • 1/2 Tablespoon cornstarch

Instructions

  1. In a frying pan over medium heat, melt the butter, then saute the onion and garlic until the onion is soft and starting to brown. Remove from heat.
  2. In a medium mixing bowl, stir together the beef, bacon, whiskey, mustard, barbecue sauce and cheese. Stir in the seasonings and salt and the sauteed onion and garlic. At this point, I put it in an airtight container in the fridge for several hours to let the flavors meld. I would recommend at least an hour.
  3. Now, to make the kebabs, set a layer of aluminum foil on a cookie sheet. This will be your "baking" platform ... on this platform, form a meatball around the skewer, then add a chunk of pineapple and a chunk of onion and bell pepper. Repeat the pattern until the skewer is full, then start on the next skewer. Repeat until you've used up all the meat.
  4. Heat up the grill and set the cookie sheet on the grill. Cover and let cook for 10 - 20 minutes or until the kebabs are cooked through and nicely browned.
  5. While the kebabs are cooking, in a small bowl, whisk together the dipping sauce ingredients except for the cornstarch. Put all but 1/4 cup of the sauce in a small saucepan. Whisk the cornstarch into the remaining sauce in the bowl. Heat the small saucepan over medium heat, then slowly add the cornstarch mixture back into the rest of the sauce, stirring constantly. Cook for a few minutes or until the sauce starts to thicken. Serve warm with the kebabs.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

http://www.sumptuousspoonfuls.com/pineapple-bacon-meatball-kebabs/

Pineapple Bacon Meatball Kebabs with Spicy Maple Dijon Dipping Sauce ~ Sumptuous Spoonfuls #grilled #meat #recipe

This recipe was shared at Foodie Friends FridayReal Food FridayWeekend Re-Treat, Sunday DinnerWhat to Do WeekendsMunching Monday and Happiness is Homemade.

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8 Responses

  1. Margot C

    Do you think I could get away with making these in the oven?

    March 15, 2014 at 11:48 am

    • Ann

      Yes, absolutely! I don’t see why not :)

      March 15, 2014 at 5:44 pm

  2. Looks delicious! Thanks for sharing on Real Food Fridays Blog Hop!

    March 17, 2014 at 8:56 am

    • Ann

      Thank you!

      March 17, 2014 at 6:29 pm

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  5. tracy

    I’m slightly confused. What happend to the onion and garlic that was sauted? Im guessing that it went into the meatballs?

    June 24, 2014 at 8:49 pm

    • Ann

      you are right, Tracy! So sorry … I just updated the recipe to mention to add them to the meat mixture before the “marinade” time.

      June 24, 2014 at 9:42 pm

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