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    Home / Recipes / Main Dishes / Vegetarian (or Vegetarian Option) Recipes

    Grilled Vegetarian "Meatball" & Pineapple Kabobs

    Jump to Recipe
    Grilled Vegetarian "Meatball" & Pineapple Kabobs
    Grilled Vegetarian "Meatball" & Pineapple Kabobs

    These homemade vegetarian meatballs are the perfect complement to pineapple on delicious kabobs marinated in a soy-garlic sauce.

    Glass dish with grilled vegetarian meatball and pineapple kabobs on a cutting board with whole pineapple to the side

    Jump to:
    • ⏲️ Time needed
    • 🥘 Ingredients
    • ❓ FAQ
    • 📖 Recipe
    • 📌 Pin this recipe

    ⏲️ Time needed

    Grilled Vegetarian "Meatball" & Pineapple Kabobs takes about an hour to prepare and cook plus four hours marinating time. Plan on five hours from start to finish, including making the meatballs, cutting the pineapple, marinating the kabobs, and grilling.

    🥘 Ingredients

    Meatballs

    • Beyond Beef Ground
    • Beyond Hot Italian Sausage
    • Italian seasoned bread crumbs
    • A.1. sauce
    • basil
    • salt
    • pepper
    • garlic salt
    • onion powder

    Soy Garlic Marinade

    • soy sauce
    • red wine vinegar
    • ketchup
    • brown sugar
    • garlic powder
    • olive oil

    Other

    • fresh pineapple
    • skewers

    ❓ FAQ

    Do I have to cook the meatballs before I grill them?

    I do not suggest trying to marinate and grill the meatballs raw as they will be more likely to fall apart during grilling. By cooking them first, they have more holding power when put on the skewers.

    Can I make extra meatballs and freeze them?

    Yes! In fact, this recipe is a scaled-down version of our recipe for bulk vegetarian meatballs for the freezer, which makes 5 pounds of meatballs.

    📖 Recipe

    Glass dish with grilled vegetarian meatball and pineapple kabobs on a cutting board with whole pineapple to the side

    Grilled Vegetarian "Meatball" & Pineapple Kabobs

    These homemade vegetarian meatballs are the perfect complement to pineapple on delicious kabobs marinated in a soy-garlic sauce.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 35 mins
    Cook Time 25 mins
    Marinating Time 4 hrs
    Total Time 5 hrs
    Course Main Dish
    Cuisine American
    Servings 4 servings
    Calories 503

    Ingredients
      

    Meatballs

    • 1 pound Beyond Beef Plant-Based Ground
    • 3 ounces Hot Italian Flavor Beyond Sausage Plant-Based Links (1 link)
    • ⅕ cup Italian seasoned bread crumbs
    • 2 teaspoons A.1. sauce
    • ⅛ teaspoon basil
    • ¼ teaspoon salt
    • ¼ teaspoon pepper
    • ⅕ teaspoon garlic salt
    • ⅕ teaspoon onion powder

    Soy Garlic Marinade

    • ½ cup soy sauce
    • ¼ cup red wine vinegar
    • ½ cup ketchup
    • ¼ cup brown sugar
    • 1 teaspoon garlic powder
    • 2 tablespoons olive oil

    Other

    • 1 pineapple, fresh
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    Instructions

    Meatballs

    • Remove casing from Beyond Sausage Hot Italian link and place the Beyond sausage into a large bowl.
    • Add all other meatball ingredients to the sausage in the bowl and mix using your hands. (Yes, it's easiest to just get messy and mix away!) If your mixture is a little too dry add a little more A.1. sauce. If your mixture is a little too moist, add a little more bread crumbs.
    • When the mixture holds together well but is not dry, shape into 2" balls.
    • Sauté in batches on the stovetop until meatballs are browned and cooked through.
    • Allow to cool.

    Marinade

    • Combine marinade ingredients and mix well.

    Skewers

    • Preheat grill to medium heat.
    • Slice top and bottom from pineapple with a large knife.
    • Remove skin from pineapple by cutting with a large knife from top to bottom in strips.
    • Slice pineapple lengthways into quarters.
    • Stand each quarter on end and slice off the core so that all that is left is the sweet flesh.
    • Lay the quarters on their sides and slice into chunks large enough to secure on skewers.
    • Alternate cooked vegetarian meatballs and pineapple on skewers and marinate in soy-garlic marinade for several hours in the refrigerator.
    • Grill over medium heat until pineapple is brown on the edges and vegearian meatballs are heated through. Serve immediately.

    Notes

    Pescatarians may want to use Worcestershire sauce instead of A.1. sauce.

    Nutrition per serving

    Calories: 503 calCarbohydrates: 55 gProtein: 27 gFat: 22 gSodium: 1446 mgFiber: 6 gSugar: 38 gNet Carbohydrates: 47 g
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    Grilled Vegetarian "Meatball" & Pineapple Kabobs
    Grilled Vegetarian "Meatball" & Pineapple Kabobs
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    More Vegetarian Option

    • Chicken Enchilada Soup (15 Minute Meal)
    • Zucchini Linguini
    • Freezer-Friendly Zucchini Lasagna
    • Versatile Veggies and Rice with Chicken

    Posted by Mary Ann on July 14, 2021; Updated on September 16, 2021Filed Under: Grill Recipes, Vegetarian (or Vegetarian Option) Recipes

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