Delicious Sweet and Sour Lamb Meatball Kebabs

If you enjoy bold flavors and tender grilled meat, these sweet and sour lamb meatball kebabs will quickly become a favorite. This recipe brings together juicy lamb with a tangy, slightly sweet sauce that perfectly complements the smoky char from the grill. Adapted from a recipe from The Daring Gourmet, this version uses lamb for a richer, elegant taste that pairs beautifully with the vibrant sauce.

Whether you’re planning a backyard barbecue, a family dinner, or a special occasion meal, these kebabs offer a unique twist on classic grilled meat. They are easy to prepare, cook quickly, and deliver a satisfying balance of flavors that will impress your guests or delight your family.

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Why Choose Lamb for Meatball Kebabs

Lamb has a distinctive flavor that stands out from other meats like beef or chicken. Its delicate yet vibrant character stands up to the sweet and sour sauce well, making each bite juicy and flavorful. Lamb adds a gourmet touch to a simple kebab, making it feel special.

If you haven’t cooked with lamb before, this recipe is a great introduction. The combination of sweet, sour, and savory flavors balances the strong lamb taste, making it accessible even for those new to this meat.

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Ingredients You’ll Need

For the Lamb Meatballs

• 1 pound Grassfed Ground lamb

• 1/3 c. Panko Bread crumbs (or GF breadcrumbs)

• 1 Egg (to hold the mixture together)

• 2 teaspoons dried parsley or 2 T fresh parsley, chopped

• 1/2 teaspoon mint flakes

• 1 teaspoon salt

• 1/2 teaspoon pepper

  
  

For the Kebabs

• 1 fresh ripe pineapple, cut into 1-inch cubes

• 1 large green bell pepper, cut into 1-inch cubes

• 1 large red bell pepper, cut into 1-inch cubes

• 1 large yellow or orange bell pepper, cut into 1-inch cubes

• 1 large sweet onion, cut into 1-inch cubes

• 1 lb Wild Type Ranch sliced bacon, cut into 1-1.5 inch lengths

For the Sweet and Sour Sauce (or substitute your favorite bottled)

• 2/3 cup low sugar apricot, peach or orange jam/marmalade

• 3 T ketchup

• 2 T soy sauce

• 2 T apple cider vinegar

• 1/4 teaspoon garlic powder

• 1 T cornstarch mixed with 2 T water (to thicken)

  
  

Additional Items

• Wooden or metal skewers (if using wooden, soak in water for 30 minutes to prevent burning)

• Olive oil for brushing

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Preparing the Lamb Meatballs

Mix the ground lamb and other ingredients in a large bowl. Form into 1-inch meatballs, Yields about 24 meatballs.

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Making the Sweet and Sour Sauce

The sauce is what sets these kebabs apart. It combines tangy vinegar with sweetness and a hint of spice from ginger and garlic.

How to make the sauce:

1. Combine all sauce ingredients in a small saucepan.

2. Bring to a simmer over medium heat.

3. Add the cornstarch slurry slowly while stirring to thicken the sauce.

4. Cook for another minute until glossy and thickened.

5. Remove from heat and let cool slightly before brushing on the meatballs.

   
   

This sauce can also be served on the side for dipping.

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Preparing the Skewers

Thread 6 metal or bamboo skewers with alternating meatballs, vegetabes and pineapple. We suggest putting a slice of bacon on each side of a meatball, flanked by bell pepper slices.

Lightly brush or spray the skewers with olive oil

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Grilling the Kebabs

Preheat your grill to medium-high heat. Brush the grill grates with oil to prevent sticking.

• Place the skewers on the grill and cook for about 10-12 minutes total.

• Turn the kebabs every 3-4 minutes to ensure even cooking and nice grill marks.

• During the last few minutes, brush the meatballs generously with the sweet and sour sauce.

• Cook until the internal temperature reaches 160°F (71°C) for safe consumption.

  
  

If you don’t have a grill, you can also cook the kebabs in a hot oven on a baking sheet.

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Serving Suggestions

These lamb meatball kebabs are versatile and pair well with many sides:

• Rice or couscous: The sauce soaks into grains beautifully.

• Grilled vegetables: Peppers, zucchini, and onions complement the meat.

• Fresh salad: A crisp cucumber and tomato salad adds brightness.

• Flatbreads or pita: Great for making wraps with the meatballs and sauce.

  
  

For an extra touch, sprinkle chopped fresh herbs like parsley or mint over the kebabs before serving.

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