Meatball Shish Kabobs Recipe

Meatball Shish Kabobs Recipe
Meatball Shish Kabobs Recipe photo by Taste of Home
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Meatball Shish Kabobs Recipe

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Convenience foods make this hearty entree a snap to prepare. Purchased meatballs are easy to thread onto skewers. And since they're precooked, you just need to grill the kabobs until the fresh veggies are tender. Basting with bottled barbecue sauce adds fast flavor. -Shawn Solley, Lawton, Oklahoma
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 package (16 ounces) frozen fully cooked meatballs, thawed (about 30 meatballs)
  • 2 medium zucchini, cut into 1/2-inch slices
  • 2 medium yellow summer squash, cut into 1/2-inch slices
  • 12 cherry tomatoes
  • 12 pearl onions
  • 1 cup barbecue sauce
  • Hot cooked rice

Directions

On metal or soaked bamboo skewers, alternate meatballs, zucchini, summer squash, tomatoes and onions. Grill, uncovered, over medium heat for 6 minutes, turning once. Baste with barbecue sauce. Grill 8-10 minutes longer or until meatballs are heated through and vegetables are tender, turning and basting frequently. Serve over rice. Yield: 5 servings.
Originally published as Meatball Shish Kabobs in Quick Cooking July/August 1999, p31

Nutritional Facts

2 each: 81 calories, 2g fat (0 saturated fat), 2mg cholesterol, 365mg sodium, 15g carbohydrate (9g sugars, 3g fiber), 3g protein.

  • 1 package (16 ounces) frozen fully cooked meatballs, thawed (about 30 meatballs)
  • 2 medium zucchini, cut into 1/2-inch slices
  • 2 medium yellow summer squash, cut into 1/2-inch slices
  • 12 cherry tomatoes
  • 12 pearl onions
  • 1 cup barbecue sauce
  • Hot cooked rice
  1. On metal or soaked bamboo skewers, alternate meatballs, zucchini, summer squash, tomatoes and onions. Grill, uncovered, over medium heat for 6 minutes, turning once. Baste with barbecue sauce. Grill 8-10 minutes longer or until meatballs are heated through and vegetables are tender, turning and basting frequently. Serve over rice. Yield: 5 servings.
Originally published as Meatball Shish Kabobs in Quick Cooking July/August 1999, p31

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