Spicy Meatballs en Brochette

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1 1⁄2 hours 6 Servings Print RecipeEmail Recipe


12ounceground meat
3⁄4poundground pork shoulder
1cupfresh bread crumbs
1 egg (beaten)
1 can pineapple chunks (drained)
1⁄2cupbrown sugar (packed)
1⁄2teaspoondry mustard


Start heating oven to 350F. Combine first 5 ingredients; shape into 18 small meatballs. On each 8-inch skewer, place 3 meatballs, alternating each ball with 2 pineapple chunks; place in shallow roasting pan. Combine brown sugar and next 3 ingredients; stir until sugar dissolves. Pour over meatballs, along with any leftover pineapple chunks. Bake 1 hour, basting frequently. Serve on skewers, with baked pineapple chunks.


If making ahead of time, refrigerate shaped, skewered meatballs without cooking. About 1 hour and 10 minutes before serving, bake meatballs.

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