Recipe #3755
Fruity Pork Meatball Kebabs with Peach Sauce
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 10 min |
| Total: | 25 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Pork |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- Sauce
- 1 14-oz (398 mL) can sliced peaches in fruit juice*, drained
- 1-2 Tbsp. (15-30 mL) brown sugar
- 1 Tbsp. (15 mL) raspberry or cider vinegar
- 1 lb (450 g) lean ground pork
- 1/2 cup (125 mL) dried cranberries (craisins)
- 1/4 cup (60 mL) chopped fresh parsley
- Salt and freshly ground pepper to taste
Preparation
Sauce
Purée peaches in the blender with brown sugar and vinegar. Cook in a small saucepan over medium-high heat for 4-5 minutes, stirring often.
Combine pork, cranberries, parsley, salt and pepper. Make 16 meatballs and gently thread onto 8 wooden skewers that have been soaked in water.
Barbecue brochettes on medium or broil with oven door ajar or cook in a grilling pan for 8-10 minutes. Using a spatula, turn once halfway through cooking. Serve plain, with peach sauce or plum sauce.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Peach Pork
- Turkey Kebabs with Garden-Style Sauce
- Fruit with Peach Sauce
- Pork Hock and Meatball Stew
- Grilled Chicken Breast with Fresh Peach Ginger Sauce
- Glazed Pork and Peach Kebabs
- Grilled Fillets of Turbot with Peach Sauce
- Parmesan Chicken Kebabs with Onion Barbecue Sauce
- Beef and Vegetable Kebabs with Creamy Horseradish Sauce
- Rosemary Pork Kebabs
Grilled Fillets of Turbot with Peach Sauce
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