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Meatball & Vegetable Kabobs

4.5 by 2 people
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  • Makes: 4 servings
  • Start to Finish: 30 mins

Meatball & Vegetable Kabobs



  1. 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.
  2. Using a vegetable peeler, cut four evenly spaced strips from zucchini. Cut zucchini into 1-inch cubes.
  3. 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.

Serving Suggestion:

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,
  • 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



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