Meatball & Vegetable Kabobs
- Preheat indoor electric grill or broiler. In a medium bowl combine tomato paste, the water, and Italian seasoning to make a thick sauce. Add meatballs to sauce, stirring to coat; set aside.
- Using a vegetable peeler, cut four evenly spaced strips from zucchini. Cut zucchini into 1-inch cubes.
- On skewers, alternately thread meatballs and zucchini; thread a tomato onto each end. Lightly coat kabobs with nonstick cooking spray. Grill or broil (3 to 4 inches from heat) for 4 to 5 minutes on each side or until meatballs are heated through and vegetables are crisp-tender. Brush remaining sauce on kabobs during the last 2 minutes of cooking.
From the Test Kitchen
Check your grocery store's meat case for prepared meatballs.
If you like, serve with mixed greens with blueberries and a raspberry vinaigrette.
Nutrition Facts (Meatball & Vegetable Kabobs)
- Per serving:
- 222 kcal cal.,
- 15 g fat
- (7 g sat. fat,
- 0 g polyunsaturated fat,
- 0 g monounsatured fat),
- 43 mg chol.,
- 623 mg sodium,
- 12 g carb.,
- 3 g fiber,
- 5 g sugar,
- 10 g pro.
- Percent Daily Values are based on a 2,000 calorie diet