A quick brush of a spirited prepared sauce on veggies and frozen meatballs and you've got a terrific kabob to cook fast on the grill.
large green bell pepper, cut into 12 pieces
thin wedges red onion
small fresh whole mushrooms
teaspoon seasoned salt
frozen cooked meatballs, thawed
cup purchased sweet-and-sour sauce
Heat grill. In large bowl, combine bell pepper, onion and mushrooms. Sprinkle with seasoned salt; toss to coat.
Alternately thread meatballs, bell pepper, onion and mushrooms onto four 12 to 14-inch metal skewers.
When ready to grill, place kabobs on gas grill over medium heat on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until meatballs are thoroughly heated and vegetables are crisp-tender, brushing generously with half of the sweet-and-sour sauce and turning frequently. Serve kabobs with remaining half of sauce for dipping.
To broil kabobs, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, brushing generously with half of the sweet-and-sour sauce and turning frequently.
NUTRITION INFORMATION PER SERVING
Serving Size: 1/4 of Recipe
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 1 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.