Sweet & Sour Grilled Meatballs over Rice Recipe

Meatballs skewered with pineapple and bell peppers, then grilled. Finished with Orange Chile Sauce…amazing!
  • Ready in: 30 minutes
  • Prep time: 15 minutes
  • Chill/Cook time: 15 minutes
  • By:
  • Servings: 6

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cooking methods

  • Grill


  1. Prepare grill to medium heat. In large bowl, combine first 6 ingredients. Form into 18 large meatballs.
  2. Carefully place meatballs, pineapple and peppers on skewers in desired patterns.
  3. Place skewers on grill. Grill, turning occasionally, until internal temperature of meatballs reaches 165°F on an instant-read food thermometer, about 6-8 minutes. Start basting with Orange Chile Sauce about halfway through.
  4. Serve skewers over prepared rice. Drizzle with additional Orange Chile Sauce, if desired.

Makes 6 servings.

Serve with a green salad.

Make Ahead & Freeze: Prepare step 1. Place in a gallon freezer bag between sheets of wax paper. Place Orange Chile Sauce in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.

Wine Pairing: Dry Riesling

Nutrition per Serving: Calories: 530 Total Fat: 23g Sat. Fat: 8g Cholest: 110mg Sodium: 500mg Carbs: 37g Fiber: 3g Sugar: 10g Protein: 24g

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Rated 5 out of 5 by from That's a Spicy Meatball! I was surprised at the amount of heat the Orange Chile Sauce; but when paired with the pineapple, red & green peppers, meatballs, and rice that flavor blended beautifully and the hint of citrus was much more evident. This is a recipe we will definitely enjoy again.
Date published: 2020-03-18
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