Grilled BBQ Meatball Skewers with Peppers and Onions

Quick Recipe Version (TL;DR)

• Yield: 4 servings (4 skewers; about 3 meatballs per serving)
• Prep Time: 35 minutes
• Cook Time: 14 minutes
• Total Time: 49 minutes

Quick Ingredients

• 1 lb (454 g) ground beef (80/20)
• 1/2 lb (227 g) ground pork
• 1/2 cup (50 g) panko breadcrumbs + 1/4 cup (60 ml) whole milk
• 1 large egg
• 2 garlic cloves, minced (about 2 tsp)
• 1/4 cup (40 g) finely chopped onion
• 1 tsp kosher salt + 1/2 tsp black pepper + 1 tsp smoked paprika + 1/2 tsp ground cumin
• 1 tbsp Worcestershire sauce
• 1 large red onion, 1 large red bell pepper, 1 large green bell pepper
• 1 tbsp neutral oil (for vegetables)
• BBQ glaze: 3/4 cup (180 ml) BBQ sauce + 2 tbsp apple cider vinegar + 1 tbsp honey + 1 tsp Worcestershire sauce + 1/2 tsp smoked paprika

Do This

• 1) (If using wooden skewers) Soak 4 skewers in water for 30 minutes, then drain.
• 2) Stir together the BBQ glaze ingredients; set aside half for serving.
• 3) Mix meatball ingredients gently, then shape into 12 meatballs (about 1 1/2 inches each).
• 4) Cut peppers and red onion into 1-inch pieces; toss with oil, salt, and pepper.
• 5) Thread skewers: meatball, onion, pepper, meatball, onion, pepper, meatball.
• 6) Grill at 425°F (medium-high) for 10 minutes, turning every 2–3 minutes; move to indirect heat if flare-ups happen.
• 7) Brush with glaze and grill 3–4 minutes more, until meatballs reach 160°F internal; rest 3–5 minutes and serve.

---

Why You’ll Love This Recipe

• Smoky-saucy payoff: The meatballs pick up grill char while the BBQ glaze turns sticky and glossy.
• Built-in sides: Onions and peppers caramelize right alongside the meatballs.
• Weeknight-friendly: Fast grilling time with simple, familiar ingredients.
• Party-ready: Skewers are easy to serve and easy to eat.

Grocery List

• Produce: 1 large red onion, 1 large red bell pepper, 1 large green bell pepper, 1 small yellow onion (or use part of the red onion for the meatballs), garlic (2 cloves), fresh parsley (optional)
• Dairy: Whole milk
• Pantry: BBQ sauce, panko breadcrumbs, honey, apple cider vinegar, Worcestershire sauce, kosher salt, black pepper, smoked paprika, ground cumin, neutral oil (canola/avocado/vegetable)
• Meat: 1 lb (454 g) ground beef (80/20), 1/2 lb (227 g) ground pork

Full Ingredients

BBQ Glaze (makes about 1 cup)

• 3/4 cup (180 ml) thick BBQ sauce
• 2 tbsp (30 ml) apple cider vinegar
• 1 tbsp (21 g) honey
• 1 tsp Worcestershire sauce
• 1/2 tsp smoked paprika
• Optional: 1/4 tsp chipotle powder (for a gentle heat)

Meatballs

• 1 lb (454 g) ground beef (80/20)
• 1/2 lb (227 g) ground pork
• 1/2 cup (50 g) panko breadcrumbs
• 1/4 cup (60 ml) whole milk
• 1 large egg
• 2 garlic cloves, minced (about 2 tsp)
• 1/4 cup (40 g) finely chopped onion
• 1 tbsp Worcestershire sauce
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Optional: 2 tbsp chopped fresh parsley

Vegetables and Assembly

• 1 large red onion, cut into 1-inch chunks (keep a few layers together per chunk)
• 1 large red bell pepper, cut into 1-inch squares
• 1 large green bell pepper, cut into 1-inch squares
• 1 tbsp (15 ml) neutral oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 4 metal skewers (10–12 inches) or 4 wooden skewers, soaked 30 minutes

For Serving (optional but nice)

• Reserved BBQ glaze (from above)
• Sliced scallions or chopped parsley

Step-by-Step Instructions

Step 1: Prep your grill and skewers

Preheat a gas grill to 425°F (medium-high). If using charcoal, build a two-zone fire (hot coals on one side, no coals on the other) so you can move the skewers away from flare-ups.

If you are using wooden skewers, soak them in water for 30 minutes, then drain. This helps prevent burning on the grill.

Step 2: Make the quick BBQ glaze

In a small bowl, whisk together:

3/4 cup BBQ sauce, 2 tbsp apple cider vinegar, 1 tbsp honey, 1 tsp Worcestershire sauce, and 1/2 tsp smoked paprika (plus chipotle powder if using).

Pour about 1/2 cup of the glaze into a separate bowl for brushing on the grill. Keep the remaining glaze clean for serving.

Step 3: Mix the meatball mixture gently

In a large bowl, combine the panko and milk and let it sit for 2 minutes to hydrate (this helps keep meatballs juicy).

Add the ground beef, ground pork, egg, garlic, finely chopped onion, Worcestershire, salt, pepper, smoked paprika, cumin, and parsley if using.

Mix with your hands until just combined. Stop as soon as everything looks evenly distributed; over-mixing can make meatballs tough.

Step 4: Shape and chill the meatballs for better grilling

Divide the mixture into 12 meatballs, about 1 1/2 inches wide (roughly 2 tbsp mixture each). Roll them firmly so they hold together on the skewers.

Place the meatballs on a plate and chill in the refrigerator for 15 minutes. This quick chill helps them stay intact on the grill.

Step 5: Prep the vegetables and assemble the skewers

While the meatballs chill, cut the red onion and bell peppers into 1-inch chunks. Aim for pieces similar in size so everything cooks evenly.

Toss the vegetables with 1 tbsp neutral oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper.

Assemble 4 skewers in this order (or your favorite pattern), pressing ingredients snugly together but not smashing them:

Meatball, onion, pepper, meatball, onion, pepper, meatball.

Step 6: Grill, turning often for even browning

Clean and oil the grill grates (folded paper towel dipped in oil, held with tongs works well). Place skewers on the grill over direct heat.

Grill for 10 minutes, turning every 2–3 minutes so the meatballs brown on multiple sides and the vegetables char at the edges. If flare-ups occur, move skewers to the cooler (indirect) side for a minute or two, then return to finish.

Step 7: Glaze, finish to temperature, and rest

Brush the skewers with the “grilling” portion of the glaze and continue grilling for 3–4 minutes, turning once or twice, until glossy and slightly sticky.

Check doneness with an instant-read thermometer inserted into the center of a meatball (avoid touching the skewer). The meatballs are done at 160°F.

Transfer skewers to a plate and rest for 3–5 minutes. Serve with the reserved clean glaze on the side for dipping or drizzling.

Pro Tips

• Two-zone heat is your best friend: Sear over direct heat, then slide to indirect heat if the glaze threatens to burn.
• Chill = structure: That 15-minute chill makes the meatballs much easier to skewer and grill without cracking.
• Don’t glaze too early: Sugar in BBQ sauce can scorch; brush during the final 3–4 minutes.
• Even sizing matters: Keep meatballs and vegetables close in size (about 1 to 1 1/2 inches) for even cooking.
• Use a thermometer: Pull at 160°F for safe, juicy meatballs.

Variations

• Spicy BBQ meatball skewers: Add 1/2 tsp crushed red pepper flakes to the meatball mix and use a spicy BBQ sauce; add the optional 1/4 tsp chipotle powder to the glaze.
• All-beef version: Replace the ground pork with an additional 1/2 lb (227 g) ground beef. (If your beef is very lean, add 1 tbsp olive oil to the mix for moisture.)
• Pineapple BBQ twist: Swap half the pepper pieces for 1-inch pineapple chunks; grill the same way and glaze at the end.

Storage & Make-Ahead

Refrigerate: Remove meatballs and vegetables from skewers (or keep on skewers if they fit) and store in an airtight container for up to 4 days.

Freeze: Cooked meatballs (without vegetables) freeze best. Freeze in a single layer, then bag for up to 3 months. Thaw overnight in the refrigerator.

Make-ahead: Shape the meatballs up to 24 hours ahead and refrigerate covered. You can also cut the vegetables up to 24 hours ahead; store separately. Assemble skewers just before grilling for the freshest texture.

Reheat: Warm leftovers in a 350°F oven for 10–12 minutes or until hot throughout (aim for 165°F if reheating for food safety). Brush with a little extra BBQ sauce after reheating.

Nutrition (per serving)

Approximate, based on 4 servings: 540 calories; 33 g protein; 28 g carbohydrates; 32 g fat; 3 g fiber; 16 g sugar; 980 mg sodium.