Easy Baked Meatball Skewers with Potatoes, Peppers & Garlic Dill Sauce
These Easy Oven-Baked Pork Meatball and Potato Skewers are the ultimate all-in-one weeknight dinner and crowd-pleasing party platter! Featuring juicy, tender 100% pork mince meatballs, crisp red bell peppers, sweet onions, and perfectly roasted potato chunks, this simple recipe delivers maximum flavor with minimal cleanup. Served alongside a cool, refreshing garlic dill sauce, these vibrant skewers are completely customizable, family-friendly, and a stress-free option for your next family gathering.
Ingredients
For the Pork Meatballs
- 1.1 lbs / 500 g ground pork (100% pork mince)
- 1 slice white bread
- 3 tbsp milk
- 1 medium onion (finely chopped or grated)
- 3 garlic cloves (minced)
- 1 large egg
- 2 tbsp mayonnaise
- 1 tsp sweet paprika
- 1 tbsp fresh dill (finely chopped)
- 1 tsp salt
- ½ tsp black pepper
For the Skewer Veggies
- 1.1–1.2 lbs / 500–550 g potatoes (peeled and cut into ½-inch / 1.5 cm chunks)
- 2 medium onions (cut into thick wedges)
- 1 large red bell pepper (cut into medium chunks / squares)
- ½ tsp sweet paprika
- 1 tbsp fresh dill (finely chopped)
- 1 tbsp olive oil
- A generous ¾ tsp salt
For the Dill Dipping Sauce
- 4 tbsp mayonnaise
- 1 tbsp sour cream
- 1 tbsp fresh dill (finely chopped)
- 1 tsp garlic powder
- 1 squeeze fresh lemon juice
- A small pinch salt
Instructions
Prep the Potatoes & Veggies
- Peel the potatoes and slice them into ½-inch / 1.5 cm thick chunks.
- Take a single, dry wooden test stick and pre-pierce a hole straight through each potato chunk. Set them aside.
- Cut your red bell pepper into 1.5-inch / 3–4 cm squares and the onions into thick wedges
- In a large bowl, toss all the chopped vegetables with 1 tbsp olive oil, a generous ¾ tsp salt, ½ tsp sweet paprika, and 1 tbsp finely chopped fresh dill and mix everything until fully coated.
Make & Chill the Meatballs
- In a small bowl, tear the slice of white bread into small pieces and pour the 3 tbsp of milk over it. Let it soak for 2 minutes, then mash it completely with a fork.
- In a large mixing bowl, combine the 1.1 lbs / 500 g of ground pork, the soaked bread mixture, 1 finely chopped onion, 3 minced garlic cloves, 1 egg, 2 tbsp mayonnaise, 1 tsp sweet paprika, 1 tbsp fresh dill, 1 tsp salt, and ½ tsp black pepper.
- Mix gently just until combined—do not over-work the meat to avoid rubbery meatballs.
- Wet your hands slightly with water and roll the mixture tightly into uniform meatballs. Scale each meatball to exactly 40 g (about 1.4 oz) to get 18 uniform meatballs. Place them on a plate and chill in the refrigerator for 15 minutes to firm up.
Assemble Flat on the Tray
- Preheat your oven to 350°F / 180°C and line a large baking sheet with parchment paper.
- Lay your dry wooden skewers completely flat on the lined tray.
- Slide your seasoned veggies onto the skewers in whatever order you like (for example: potato, onion, then red pepper). Make sure to use the pre-made holes for the potatoes so they slide on easily without breaking.
- When it is time to add a meatball, gently lift the sharp tip of the skewer just an inch / 2–3 cm off the tray with one hand.
- Use your other hand to smoothly slide the chilled meatball onto the stick, then place it right back down flat on the tray. Fit exactly 2 meatballs per skewer (making 9 skewers total).
Bake to Perfection
- Place the baking sheet in the middle rack of your preheated oven and bake at 350°F / 180°C for 40 to 45 minutes total.
- Flip the skewers over exactly halfway through the baking time (around the 20-minute mark) so the potatoes get crispy and the meatballs brown evenly on all sides.
- For a more grilled look: If you want your meatballs and vegetables to have extra charred, crispy edges, leave the skewers in the oven for an additional 5 to 10 minutes at the end.
Mix the Dill Dipping Sauce & Serve
- While the skewers are baking, whisk together 4 tbsp mayonnaise, 1 tbsp sour cream, 1 tbsp finely chopped fresh dill, 1 tsp garlic powder, a squeeze of fresh lemon juice, and a small pinch of salt in a small serving bowl.
- Cover and store the sauce in the fridge until the skewers are ready.
- Arrange the hot skewers on a large platter with the cold garlic dill sauce on the side and optional fresh sliced cucumbers and tomatoes, or a simple green salad!
Notes
- The Potato-Hole Hack: Raw potatoes are hard and require a lot of force to pierce. To prevent your delicate pork meatballs from getting squished or falling off the skewer during assembly, always use a single, dry wooden test stick to pre-pierce holes through all your potato chunks first. Once pre-pierced, they will slide onto the final skewers effortlessly!
- Do Not Soak Your Sticks: Skip soaking the wooden skewers if you are baking these in the oven. Waterlogging makes the wood weak, soft, and bendy, causing the sticks to snap or splinter under the heavy weight of dense potatoes. Dry sticks stay strong and rigid.
- Keep the Meat Cold: Do not leave your ground pork mixture sitting on the counter while you prep the vegetables. Keep it chilled in the fridge until the exact moment you are ready to roll. Cold meat sticks together much better and prevents the meatballs from sagging on the skewer.
- Don't Panic If a Meatball Falls: If a pork ball deforms or falls off while you are assembling, simply wet your hands with a bit of water (this stops the meat from sticking to your skin), roll it back into a tight shape, and place it back on the stick right there on the tray. As it bakes, the proteins will tighten and look perfectly locked onto the stick!
- The Onion Barrier: Stacking 2 to 3 layers of onion together instead of using single thin layers prevents them from burning to a crisp. Plus, placing onions next to the meatballs releases sweet juices that make the pork even more succulent.
- Make-Ahead Tip: You can roll the meatballs (each scaled to 40g) and chop the veggies 24 hours in advance, but do not assemble them early. Leaving dry sticks inside wet veggies overnight will make the wood soggy and weak. Assemble right before baking!
- Have Fun & Don’t Worry About Perfection: Don't stress if your meatballs or veggies look a bit uneven or aren't perfectly shaped. I don't make them perfect myself! Cooking should be a fun and relaxing experience. Just thread everything onto the skewers however you like, enjoy the process, and remember that it will all bake up into a delicious, comforting meal anyway.