These Grilled Bratwurst & Kraut Meatball Kabobs combine the flavors of grilled brats with peppers, onions and kraut with lean ground beef meatballs. Skewer them and grill them up. Serve over a bed of Frank’s Kraut for a colorful presentation!
If you are looking for something sensational to grill this week, I have you covered! These Grilled Bratwurst & Kraut Meatball Kabobs combine some of our favorite things, all in one fun little portable kabob.
This post is sponsored by Frank’s Kraut, but my opinions and lifelong love of their sauerkraut are all my very own.
SOME OF THE ITEMS BELOW CONTAIN AFFILIATE LINKS; I AM A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR US TO EARN FEES BY LINKING TO AMAZON.COM AND AFFILIATED SITES. I AM ALSO AN AFFILIATE FOR OTHER BRANDS. HOWEVER, I ONLY PROMOTE THINGS THAT I LOVE AND THINK YOU WILL LOVE, TOO. FOR MY ENTIRE DISCLOSURE POLICY PLEASE CLICK HERE.
One of our favorite things to grill are bratwursts or Italian sausages. Typically when I do, I also grill a bunch of peppers and onions for topping. So, I got to thinking about ways to incorporate those flavors into something else my family loves, meatballs!
But grilling meatballs? Hummmm. How does that work? I mean sure, you can grill meatballs, but unless you’re adding those peppers and onions to the inside, you can’t add them to the top without a big giant mess.
Enter yet another meal we love … kabobs! We make kabobs a few times a summer. They always look so pretty with all of their bright colored veggies!
When I was asked to do a new recipe for Frank’s Kraut, I knew I could combine all of these family favorites, with their amazing sauerkraut and get one winner of a recipe! And, boy! Was I right!
I have partnered with Frank’s for over four years. We have developed a wealth of sauerkraut recipes over that time. Working with a company that you love, is a dream come true as a food blogger. I grew up eating Frank’s Kraut as a kid, and now, as an adult with my own family, we eat it all of the time.
Not only is it good, it’s so good for you. I encourage you to take a look around their website and read up on all of the health benefits that come from eating sauerkraut.
Love them? Pin this Recipe!
I told you all last week, that I have been doing my best to cling to summer, and using all of these amazing veggies I have been getting from our local farm stand. We grill every chance we get, because living in the Midwest, we know that winter will inevitably come, and grilled meats with fresh garden veggies will be a thing to only look forward to in the Spring.
But before we have to worry about that, we will get to enjoy another favorite season here in Nebraska, football season! These Grilled Bratwurst & Kraut Meatball Kabobs would also be great tailgate food!
Ingredients in Bratwurst & Kraut Meatball Kabobs:
- lean ground beef
- cracker crumbs
- Frank’s Kraut
- bell peppers
- sweet onion
You’ll cut your bell peppers and onions into decent sized chunks. It’ll help to secure the bratwurst meatballs onto the wooden skewer.
tip: Soak wooden skewers in water while you prep your meatballs and chop your veggies. It’ll help them to not flame up on the grill.
Remove the bratwurst from its casing, and combine it with the lean ground beef, Frank’s Kraut and cracker crumbs. I didn’t add any seasoning, because there is so much flavor in the bratwurst itself.
Make meatballs with 1/4 cup of the meat mixture for each ball.
Skewer them with the chunks of peppers and onion.
Grill them up! We used our Traeger when we made these. I set the temperature to 375 degrees, and they were done in about 20 minutes. We rotated them about every 5 minutes to get them to cook evenly on all sides.
A benefit of using our Traeger smoker grill is that you don’t have to fight the flame as much. If you are going to make these on a gas or charcoal grill, keep an eye on them. The grease from the brats could cause them to flame up. They need to reach an internal temperature of 160 degrees F.
I plated them over a bed of warm Frank’s Kraut, with a little added caraway seed.
tip: If you are making these for a tailgate, you could add less meatballs to each skewer to make it easier to stand and eat them as a handheld food.
Great Grilling Ideas 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
Let’s get to the recipe for these Grilled Bratwurst & Kraut Meatball Kabobs!
Love Sauerkraut? Everything you always wanted to know about Kraut! Where it comes from, how it’s made and tons of Sauerkraut recipes in this Ultimate Guide to Sauerkraut.
- 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
- Combine ground beef, bratwurst, kraut and cracker crumbs in a bowl. Form into 1/4 cup meatballs.
- Cut peppers and onions into decent sized chunks.
- Skewer meatballs, rotating, beginning and ending with peppers and onions.
- Grill at about 350-375 degrees for approximately 20 minutes, rotating about every 5 minutes.
- Meatballs are done when the internal temperature reaches 160 degrees F.
- Serve over a bed of warm sauerkraut if desired.
Soak wooden skewers in water while prepping your meatballs and veggies, to keep them from flaming up on the grill.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 630Total Fat: 45gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 145mgSodium: 1252mgCarbohydrates: 17gFiber: 2gSugar: 6gProtein: 38g
Nutrition information isn't guaranteed accurate.