Once upon a time on a dreary overcast day something remarkable happened. Out of nowhere the skies parted and rays of sunshine beamed down on a plate of meatballs. Thank you God! Yes, the meatball is one of the greatest creations right next to football. And, this recipe is the best thing for your tailgate this weekend. It will take less than 10 minutes to grill. It's so simple and delicious folks will F L O C K around your masterpiece praising your name.
A couple of years ago I discovered how to grill up a meatball at BBQ festival. Here is the kicker. The meatballs were Aidells teriyaki & pineapple chicken meatballs. Yeah, packaged meatballs. Yeah, pre-cooked, and yeah they were chicken meatballs. I know what you're thinking, but trust me on this. Grilling meatballs ain't easy because they get dried out or just fall apart. This recipe is easier than an ACC schedule too. Here is what you do.
Put the Aidells chicken teriyaki & pineapple on some skewers along with chunks of onions, red and yellow peppers. Fire up the grill. While the grill heats up whisk together ¼ cup of pineapple juice, squirt of honey, half stick of butter and ¼ cup of teriyaki sauce. Once the grill is nice and hot, place the meatball skewers directly on the grill. Begin basting away over medium high heat. Aidells meatballs can handle the heat so just baste away until they get that caramelized crunch. The veggies should have a some char too.
In the span of ten minutes or so, between a beer or shot of bourbon, pull those juicy meatballs off the grill, your guests will flock to them quickly once word gets around how delicious they are.