Fruity Pork Meatball Kebabs with Peach Sauce

Fruity Pork Meatball Kebabs with Peach Sauce
  • 4 servings
  • 0:15 Preparation
  • 0:10 Cooking
  • 0:25 Total Time


Add all
  • sauce:

  • 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


Sauce: Puree 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.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007