Home Beef Pineapple Bacon Meatball Kebabs

Pineapple Bacon Meatball Kebabs

by Ann
8 comments

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.

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

Pineapple Bacon Meatball Kebabs

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: about 4 servings 1x

Ingredients

Scale
  • 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
  • 1/41/2 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
  • 1/21 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.

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 comments

Margot C March 15, 2014 - 11:48 am

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

Reply
Ann March 15, 2014 - 5:44 pm

Yes, absolutely! I don’t see why not 🙂

Reply
Marla March 17, 2014 - 8:56 am

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

Reply
Ann March 17, 2014 - 6:29 pm

Thank you!

Reply
» Maple Dijon Cranberry Chicken Salad Sandwiches Sumptuous Spoonfuls March 30, 2014 - 8:05 pm

[…] with it. I’ve been rather smitten with the Maple Dijon combination ever since I made that Spicy Maple Dijon dipping sauce for my meatball kebabs, so I decided to try it out in a chicken salad. I added some dried […]

Reply
Friday Fun » Arkansas Wedding Photographer June 20, 2014 - 11:38 am

[…] This recipe looks delicious. […]

Reply
tracy June 24, 2014 - 8:49 pm

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

Reply
Ann June 24, 2014 - 9:42 pm

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

Reply

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