Orange-Glazed Baked Beef Meatball Kabobs

If you’re looking for a change from your stand-by burgers, try these colourful kid-friendly meatball and veggie skewers.
Yield 4 Servings Prep. Time 10 min Cooking Time 15 min Total Time 25 min


Here are the following ingredients:

  • 1 lb (500 g) Medium Ground Beef
  • 2 tbsp (30 mL) finely chopped sweet mixed pickles
  • 1 tbsp (15 mL) prepared yellow mustard
  • 1 clove garlic, minced
  • ¼ tsp (1 mL) EACH salt and pepper
  • 8 EACH bite-size chunks sweet red and green peppers and red onion
  • 8 button mushrooms, trimmed
  • 8 bamboo skewers, soaked for 30 minutes
  • 2 cups (500 mL) hot cooked rice
  • Glaze
  • ½ cup (125 mL) prepared yellow mustard
  • 3 tbsp (45 mL) EACH orange juice concentrate and packed brown sugar
  • 2 tbsp (30 mL) cider vinegar
  • 2 tsp (10 mL) hot pepper sauce

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Combine ground beef, pickles, mustard, garlic, salt and pepper with a fork in a large bowl; mix just until ingredients are worked evenly into beef (don’t over-mix). Scoop heaping tablespoonfuls (15 mL) of meat mixture and shape into 1½ inch (4 cm) meatballs. Thread onto soaked skewers, alternating with red and green peppers, onion and mushrooms. Place on a plate, cover and refrigerate while preparing Glaze.

  2. Combine mustard, orange juice concentrate, sugar, vinegar and hot pepper sauce in a small saucepan; bring to a boil, stirring, over medium heat. Pour half into a bowl for dipping sauce; set aside.

  3. Arrange kabobs on a lightly greased rack on a foil-lined rimmed baking sheet, spacing them apart. Brush all over with remaining glaze. Bake in preheated 425°F oven for about 12 minutes, turning occasionally, or until digital instant-read thermometer inserted into several meatballs reads 160°F (71°C) and vegetables are tender.

  4. Serve kabobs over hot rice with reserved Glaze on the side as dipping sauce.