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Skewered Burger Bites Recipe

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Recipe by Kraft

Prep Time

10
min.

Total Time

22
min.

Servings

12 servings, 2 skewers each

Ditch the bun with this burger bites recipe. Arranged on toothpicks, our Skewered Burger Bites Recipe also features pineapple & red peppers.

What You Need

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1/2 cup KRAFT Sweet Honey Barbecue Sauce
1/4 cup grape jelly
24 small frozen fully cooked meatballs (about 1 lb.)
24 drained canned pineapple chunks in juice (about 1/2 of 20-oz. can)
1 large red pepper, cut into 24 pieces

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Make It

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Cook barbecue sauce and jelly in large skillet on medium heat 2 min. or until jelly is melted and mixture is well blended, stirring frequently.
Add meatballs; cook 10 min. or until heated through, stirring occasionally.
Thread 1 meatball onto each of 24 wooden skewers or toothpicks alternately with 1 each pineapple chunk and red pepper piece.

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Special Equipment Needed

TBA

Kitchen Tips
Nutrition

Substitute

Substitute 1-1/4 cups cut-up seasonal fresh vegetables for the red pepper pieces.

Substitute

Prepare using fresh pineapple chunks.

How to Store Leftover Pineapple

Store unused pineapple in tightly covered container in refrigerator up to 3 days. Use as desired.

Substitute

Prepare using BULL'S-EYE Original Barbecue Sauce.

Servings

12 servings, 2 skewers each

Nutritional Information

Serving Size 12 servings, 2 skewers each
AMOUNT PER SERVING
Calories	110

Total fat	4g
Saturated fat	1.5g
Cholesterol	0mg
Sodium	230mg
Carbohydrate	14g
Dietary fiber	0g
Sugars	11g
Protein	3g
% Daily Value
Vitamin A	15 %DV
Vitamin C	20 %DV
Calcium	0 %DV
Iron	0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by cookschoice from I first made my own meatballs using 1 1/2 # hamburger. I first made my own meatballs using 1 1/2 # hamburger. Drained on paper towel, and set aside. This made 23 meatballs. I split the pepper in half, deseeded and placed in boiling water for 5 min. Then cooled before cutting. I don't like raw pepper. I used green pepper as they were cheaper. Continued recipe as directed and served. Was fun to fix, so good and something different to fix. I used long skewers, using 3 meatballs per skewer. For 4 skewers I used 12 meatballs, leaving 11 for another meal.

Date published: 2005-09-04

Rated 5 out of 5 by saraheipp from I made this recipe for a luau. I made this recipe for a luau. What a hit! I doubled the meatballs and quadrupled the sauce. Instead of 1 full cup of jelly though, I used 1/2 c and the remaining pineapple juice that drained off a 20 oz can of pineapple chunks. Cooked sauce and meatballs on stove then transferred to a crockpot. Skewered just before party and stood straight up an down in crockpot so they would stay in the sauce, but people wouldn't get their hands all messy when picking them up.

Date published: 2006-08-13

Rated 5 out of 5 by mcgrawactor1 from What a neat idea, especially for low-carb lovers! What a neat idea, especially for low-carb lovers!! I loved the original recipe, but since my daughter adores mustard, I made it with a honey mustard sauce, canadian bacon, meatballs, peppers & pineapple. Even the little ones loved it! I made a & separate skewer of more grown up burger tastes, which included red onion, cherry tomatoes, & pickles for a truly "hamburgery" skewer. Of course we had ketchup for dipping, as well. Yum, YUMMY!!

Date published: 2006-06-28

Rated 4 out of 5 by samantha376 from I made this appetizer for a food day at work and my co workers loved it! I made this appetizer for a food day at work and my co workers loved it!!!!! I never used grape jelly for anything exept putting on toast, and I was skeptical, but the recipe came out great. Instead of using red pepper, I skewered the meatballs with green pepper, onion, and pineapple. It was a perfect mix of sweet, tangy, and spicy. I will definitely be making this again!

Date published: 2005-08-24

Rated 5 out of 5 by suzmuffin from We loved these, and that's saying something because my husband is not a big fan of barbecue sauce. We loved these, and that's saying something because my husband is not a big fan of barbecue sauce. We made these as a meal for the whole family rather than as appetizers, so we used a whole bag of frozen meatballs. I did not skewer them; I just added the remaining ingredients to the meatballs and sauce, and it can be served over rice because it tastes really Oriental.

Date published: 2005-08-04

Rated 5 out of 5 by rainyplace from My family loved these! My family loved these! We made the frozen meatballs/sauce as directed but I used the larger meatballs (all our store had) and long skewers and we doubled what we put on them...this made it a great main course for dinner! Each of the kids (ages 5-15) put their own skewer together and they were asking to have them again even before we'd finished eating!

Date published: 2010-09-01

Rated 5 out of 5 by wwjdww from My family loved this recipe! My family loved this recipe!! While the meat balls were cooking I added pine apple juice from the can to give it extra flavor. It turned out great! The presentation was what surprised me the most- it looked so professional. I almost didn't want to ruin it by eating it. My family has already requested it for an upcoming birthday!

Date published: 2006-07-08

Rated 5 out of 5 by margaret_l_l from I loved this recipe. I loved this recipe. I made my own meatballs, and put 4 meatballs on each skewer with the peppers and pineapple for dinner. The sauce was tangier than I expected, but really good and would taste even better with fresh pineapple. My husband decided that he wants these for our 4th of July barbecue. Thanks Kraft for another hit!

Date published: 2006-06-30