These easy grilled meatball skewers use prepared chicken meatballs and cook up perfectly evenly without any stray meatballs falling through the cracks of the grill. Line up a few skewers of fresh veggies and serve it with a bowl of fresh pineapple for a super easy dinner.
You're looking at a slice of real life here. This is down and dirty slapping food on plates and serving dinner up NOW because the kids are starving and mommy's tired and is it bedtime yet??
But this dinner was So easy and just perfect for exactly that kind of night that I knew I had to share it with you. Stylized food photo or not.
We recently got a shiny new grill and while all the grilled recipes I've pinned to my Fire It Up board on Pinterest look absolutely drool worthy, sometimes a weeknight dinner doesn't allow time for playing. In that case, these Mango Jalapeño Meatballs with Teriyaki glaze, grilled veggies, fresh pineapple, and jasmine rice step in to take the winning meal of the day.
The secret? The meatballs are from Costco! They are the prepackaged Aidell's Spicy Mango & Jalapeño flavor. And no, this is not a sponsored post. I wouldn't normally mention so specific of a brand for a recipe, especially since normally I make most food from scratch. But, this particular flavor of meatball is so fantastic I always have a package in my freezer.
If you're not a Costco member, I have seen them at my local grocery store and you can also purchase them online here. Again, I have no affiliation whatsoever with Aidell's, they have no idea I'm sharing this post.
During the winter months I just sauté the meatballs, peppers, and onions in a pan and serve it up with this awesome homemade teriyaki glaze. Since we have the new grill, we wanted to be outside. I didn't want to be in the kitchen cooking while everyone else was on the patio so I decided to thread the meatballs on skewers to keep them wrangled and cooked everything on the grill instead.
The key is to grill the thawed meatballs on their own and then just baste them with the sauce towards the end. There's a fair amount of sugar in the teriyaki and you don't want them to burn.
If your family likes grilled pineapple, definitely throw that on the grill too. Mine prefers cold and raw so I just served it up on the side. The red bell peppers and purple onion were basted with just a smidge of olive oil before grilling and then I basted them with some sauce at the end too. I served it up over jasmine rice.
My only caution with this dinner is that be warned the meatballs fall on the spicy side. Little Pea won't touch them, the Peanut has finally come around but needs LOTS of pineapple on her plate to balance out the heat. The teriyaki has a bit of kick from the ginger and garlic, so tweak the ingredients as you see fit!
- ¼ cup soy sauce
- 1 cup water
- ½ tsp ground ginger
- ½ tsp minced garlic
- 5 tbsp packed brown sugar
- 1 tbsp honey
- 2 tbsp cornstarch
- ¼ cup cold water
- 1 package prepared chicken meatballs (We love Aidell's Teriyaki and Pineapple flavor from Costco.)
Make the Teriyaki Sauce:
- Combine the cornstarch and ¼ cup cold water in a glass and set aside.
- Heat the remaining ingredients in a small saucepan over medium-high heat until it thickens.
- Whisk in the cornstarch mixture and heat through. If the sauce gets too thick, add a splash of water.
Grill the Skewers:
Thread the prepared meatballs onto long grill-safe skewers. (If using wooden skewers, soak them in water for 20 minutes before using to help prevent burning.)
Place the skewers on a baking pan lined with aluminum foil. Pour the prepared teriyaki sauce in a bowl and place it on the pan with a pastry brush.
The prepared meatballs are already cooked, you're grilling them to heat them up and add yummy grill lines. Grill the meatballs, turning the skewers so they are evenly browned, about 5 - 7 minutes.
Paint the glaze over the meatballs and continue to turn until heated through completely, another 2-3 minutes.
The teriyaki sauce is not very spicy. You can add ½ tsp of crushed red pepper flakes to up the spice factor.