Savor the Grill: Irresistible Grilled Bratwurst & Kraut Meatball Kabobs
Prepare your taste buds for an unforgettable grilling experience! These **Grilled Bratwurst & Kraut Meatball Kabobs** offer a delightful fusion of classic German-inspired flavors, perfect for any backyard barbecue or festive gathering. Imagine juicy, flavorful meatballs crafted from lean ground beef and savory bratwurst, infused with the tangy zest of Frank’s Kraut. Skewered alongside vibrant bell peppers and sweet onions, these kabobs are not only a feast for the palate but also a colorful presentation that will impress your guests. Serve them over a bed of warm Frank’s Kraut to complete this sensational meal.
Why These Bratwurst & Kraut Kabobs Are Your Next Grilling Obsession
If you’re searching for a dish that truly stands out on the grill this week, look no further! This recipe brings together some all-time favorites into one convenient and exciting package. We all love the hearty taste of grilled bratwurst and the tender juiciness of meatballs. But combining them with crisp peppers, sweet onions, and the unique zing of sauerkraut elevates the experience to a whole new level. These kabobs are designed for maximum flavor and minimum fuss, making them an ideal choice for busy weeknights or relaxed weekend cookouts.
Typically, when I grill bratwurst or Italian sausages, I prepare a generous batch of bell peppers and onions to serve alongside them. The smoky char from the grill perfectly complements the sweetness of the vegetables. This got me thinking: how could I incorporate these beloved flavors into another family favorite – meatballs? The challenge, however, was grilling meatballs effectively while also ensuring those delicious peppers and onions could be integrated without creating a messy topping. That’s where the brilliance of kabobs comes in!
Kabobs are a summer staple in our household for a reason. They offer an effortless way to cook multiple ingredients evenly, and their vibrant arrangement of colors makes any plate look instantly appealing. The individual components cook together, infusing each other with flavor, and they are incredibly easy to handle, whether you’re eating them at the table or as a portable snack at a tailgate. This recipe harnesses the power of the skewer to deliver all the bold, savory flavors you crave in a neat, delightful package.
This post is sponsored by Frank’s Kraut, but my opinions and lifelong love of their sauerkraut are all my very own.
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The Essential Ingredient: Frank’s Kraut
When Frank’s Kraut reached out to me for a new recipe collaboration, I immediately knew this was the perfect opportunity to combine all these family favorites. Their amazing sauerkraut was the missing link, promising to tie together the rich meatiness of bratwurst meatballs with the freshness of grilled vegetables. And the results? Absolutely phenomenal!
I’ve had the pleasure of partnering with Frank’s Kraut for over four years now, and together, we’ve developed a wealth of sauerkraut recipes. Working with a company whose products you genuinely adore is truly a dream come true for a food blogger. My connection to Frank’s Kraut goes way back; I grew up eating it as a child, and now, as an adult with my own family, it’s a staple in our kitchen. The quality and consistent flavor of their sauerkraut are simply unmatched.
Beyond its fantastic taste, Frank’s Kraut is incredibly good for you. Sauerkraut, a fermented food, is packed with beneficial probiotics that support gut health, aid digestion, and boost the immune system. It’s also a great source of vitamins C and K, and iron. I highly encourage you to explore their comprehensive website to learn more about the numerous health benefits that come from incorporating sauerkraut into your diet. It’s not just a condiment; it’s a superfood!
Pin This Recipe for Later!
As I mentioned last week, I’ve been doing my best to savor every last moment of summer, making the most of the amazing fresh vegetables available from our local farm stand. Grilling is a cherished activity for us here in the Midwest, a ritual we embrace at every opportunity. We know that the colder winter months will inevitably arrive, and the simple pleasure of grilled meats with fresh garden veggies will become a fond memory to be anticipated until spring. But before we bid farewell to summer’s bounty, we’ll get to enjoy another favorite season in Nebraska: football season!
And what better way to celebrate than with these Grilled Bratwurst & Kraut Meatball Kabobs? They are not just perfect for a casual dinner; they are also an absolute game-changer for tailgate parties. Easy to prepare, delicious, and convenient to eat, they’ll be a touchdown hit with your fellow fans!
Key Ingredients for Bratwurst & Kraut Meatball Kabobs:
- Lean Ground Beef: Provides a solid base for the meatballs, keeping them tender and juicy.
- Bratwurst: The star of the show, delivering that unmistakable savory, slightly spiced flavor. Removing the casing allows it to blend seamlessly into the meatballs.
- Cracker Crumbs: Acts as a binder, helping the meatballs hold their shape and adding a subtle texture.
- Frank’s Kraut: The secret ingredient that infuses the meatballs with a delightful tang and moisture, balancing the richness of the meats.
- Bell Peppers: Choose a variety of colors (red, yellow, green, orange) for a vibrant visual appeal and a sweet, crisp crunch.
- Sweet Onion: Adds a foundational aromatic flavor and a lovely caramelized sweetness when grilled.
Preparing Your Perfect Kabobs
The preparation for these kabobs is straightforward, allowing you to get to the grilling faster! Start by preparing your vegetables. You’ll want to cut your bell peppers and onions into decent-sized chunks, roughly 1 to 1.5 inches. This is crucial for two reasons: larger pieces are easier to thread onto the skewers, and they provide better structural support, helping to secure the bratwurst meatballs and prevent them from spinning or falling off during grilling.
Tip: If you’re using wooden skewers, remember to soak them in water for at least 30 minutes while you prep your meatballs and chop your veggies. This simple step is vital as it helps prevent the skewers from burning and catching fire on the hot grill.
Next, it’s time to create the star of the show: the bratwurst meatballs. Carefully remove the bratwurst from its casing. In a large mixing bowl, combine the lean ground beef, the de-cased bratwurst, Frank’s Kraut (drained well, but not overly squeezed to retain some moisture), and cracker crumbs. Mix these ingredients thoroughly but gently, just enough to combine everything evenly. Avoid overmixing, as this can lead to tough meatballs. You’ll find that with the rich flavor already present in the bratwurst, there’s no need to add any additional seasoning to the meat mixture itself.
Once the meat mixture is ready, form it into uniform meatballs. For consistent cooking and presentation, aim for about 1/4 cup of the mixture for each ball. This size works perfectly on the skewers and ensures they cook through without drying out. You should get approximately 20 meatballs from this recipe, depending on the exact size.
Now for the fun part: skewering! Thread the meatballs, alternating them with the colorful chunks of bell peppers and onions. Start and end each skewer with a piece of vegetable – this helps to hold everything in place and prevents the meatballs from sliding off during grilling. Aim for a balanced distribution of meatballs and veggies on each skewer for both aesthetics and even cooking.
Grilling Your Kabobs to Perfection
It’s time to fire up the grill! We achieved fantastic results using our Traeger smoker grill, setting the temperature to 375 degrees Fahrenheit. The kabobs were perfectly cooked in about 20 minutes. Remember to rotate them approximately every 5 minutes to ensure they cook evenly on all sides, developing a beautiful char and thorough doneness.
One of the great advantages of using a Traeger or similar smoker grill is that you don’t have to contend as much with direct flames and potential flare-ups. However, if you are using a traditional gas or charcoal grill, it’s essential to keep a close eye on your kabobs. The fat rendering from the bratwurst can cause grease to drip onto the coals or burners, potentially leading to significant flare-ups. To manage this, keep a spray bottle of water nearby to douse any flames, and be prepared to move the kabobs to a cooler section of the grill if needed. Regardless of your grill type, always ensure the meatballs reach an internal temperature of 160 degrees F (71 degrees C) for food safety. A meat thermometer is your best friend here!
Serving Suggestions & Tailgating Perfection
To truly elevate the experience, I recommend plating these delicious kabobs over a generous bed of warm Frank’s Kraut. For an extra layer of authentic flavor, consider adding a sprinkle of caraway seeds to the kraut. The warm, tangy sauerkraut provides a wonderful counterpoint to the savory, smoky meatballs and crisp vegetables.
Tip for Tailgaters: If you’re preparing these for a tailgate party or any occasion where handheld food is preferred, consider adding fewer meatballs to each skewer. This makes them easier to manage and enjoy while standing and socializing. You could also prepare some extra kraut on the side for dipping!
These kabobs are incredibly versatile. Beyond the kraut, they pair wonderfully with a side of creamy potato salad, a fresh green salad, or even some crusty bread to soak up all the delicious juices. A dollop of spicy mustard or a tangy aioli could also add another dimension of flavor if you wish to experiment.
More Great Grilling Ideas Featuring Frank’s Kraut:
- Kraut Stuffed Bacon Wrapped Brats
- Bacon Wrapped Pork Loin with Sauerkraut Stuffing
- Creamy Kraut & Mushroom Noodles with Brats
- Spicy Bacon Kraut Burgers
- Brat Burgers
- Grilled Sauerkraut Stuffed Brats
You can discover many more fantastic sauerkraut recipes right here on my blog, as well as on the official Frank’s Kraut Website. For dedicated sauerkraut enthusiasts, I even maintain a Pinterest Board solely devoted to sauerkraut creations! These resources are constantly updated with new and creative ways to enjoy this incredible ingredient year-round.
Be sure to follow Frank’s Kraut on their social media channels to stay up-to-date with their latest recipes, tips, and news. You can find them on Facebook, Twitter, Instagram, and Pinterest for endless culinary inspiration.
Now that you’re armed with all the details, let’s get to the full recipe for these incredible Grilled Bratwurst & Kraut Meatball Kabobs. Get ready to fire up your grill and enjoy a truly satisfying meal!
Love sauerkraut and want to learn more? Explore everything you’ve ever wanted to know about kraut – where it comes from, how it’s made, and tons of amazing recipes – in this comprehensive Ultimate Guide to Sauerkraut.
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Print Recipe
Grilled Bratwurst & Kraut Meatball Kabobs
Equipment
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Bamboo Skewers
Ingredients
- 1 pound lean ground beef
- 1 pound bratwurst casing removed
- 1 cup cracker crumbs
- 1 cup Frank’s Kraut
- 3 large bell peppers
- 1 large sweet onion
Instructions
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Combine ground beef, bratwurst, kraut and cracker crumbs in a bowl. Form into 1/4 cup meatballs.
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Cut peppers and onions into decent sized chunks.
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Skewer meatballs, rotating, beginning and ending with peppers and onions.
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Grill at about 350-375 degrees for approximately 20 minutes, rotating about every 5 minutes.
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Meatballs are done when the internal temperature reaches 160 degrees F.
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Serve over a bed of warm sauerkraut if desired.