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Meatball Shish Kabob Recipe
Fun and healthy shish kabobs with pineapple and meatballs.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Main
Cuisine:
Asian
Servings:
20
meatballs
Calories:
73
kcal
Author:
Katie Wells
Ingredients
For Meatballs:
1
lb
ground beef
(or mix of beef and pork)
1
TBSP
coconut flour
1
tsp
salt
½
tsp
black pepper
1
tsp
garlic powder
1
egg
¼
cup
fresh pineapple
(finely chopped)
2
tsp
coconut aminos
(or teriyaki sauce)
For Shish Kabobs:
20
meatballs
(prepared above)
3
cups
assorted fruits and vegetables
Instructions
To Make Meatballs:
Preheat the oven to 400°F.
Grease a baking sheet with coconut oil and set aside.
Combine all the ingredients for the meatballs in a medium-size bowl and mix by hand.
Add extra coconut flour to thicken if needed.
Form the mixture into 1½ inch meatballs and place them on the prepared baking sheet.
Bake until well browned and cooked through.
Use immediately or cool and freeze for future use.
To Make Shish Kabobs:
Preheat oven to 400°F or heat grill.
Soak bamboo skewers for at least 20 minutes to prevent burning.
While the skewers are soaking, chop the fruits and vegetables into 1½ to 2 inch chunks.
Thread alternating pre-cooked meatballs and desired veggies onto the skewers.
Bake in oven for 20 minutes or until well cooked, or grill until vegetables are ready and meat is heated. Enjoy!
Notes
Make life easier by making a big batch of meatballs and freezing for future use.
Nutrition information is for meatballs only.
Nutrition
Serving:
2
meatballs
|
Calories:
73
kcal
|
Protein:
7
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Cholesterol:
32
mg
|
Sodium:
133
mg
|
Potassium:
123
mg
|
Vitamin A:
10
IU
|
Vitamin C:
0.1
mg
|
Calcium:
6
mg
|
Iron:
0.7
mg