This fast and kid-approved dinner is an easy fix on a busy night. I keep meatballs pre-made in the freezer for faster preparation. Any variation of shish kabobs can be a great way to mix up a meat and veggies recipe.
My favorite is a pineapple meatball with apples, pineapple and onions, but there are many variations. Italian spices can be added to the meatballs and grilled with tomatoes, onions, etc for an Italian variation. Cumin and Chili Powder can be added to the meatballs and grilled with peppers and onions for a Mexican variation.
Meatball Ingredients:
- 1 pound ground beef or sausage
- 2 TBSP coconut flour
- salt, pepper and spices to taste
- 1 egg
- 1/4 cup finely shredded fresh pineapple
- 2 tsp coconut aminos or healthy terijaki sauce
To Make Meatballs:
- Mix ingredients by hand until well mixed
- Add extra coconut flour to thicken if needed
- Spice to taste
- Bake on greased baking sheet or cook in skillet until well browned and cooked through.
- Use immediately or freeze for future use.
To Make Shish Kabobs:
- Preheat oven to 400 degrees or heat grill
- On bamboo skewers, alternate pieces of meat and desired veggies (Important: make sure meat is pre-cooked before doing this! If meat is not cooked, put on its own skewers and cook separately)
- Put in oven for approx 20 minutes until well cooked, or on grill until vegetables are ready and meat is heated.
- Enjoy!
What is your favorite shish kabob variation? Let me know below!
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