Meatball & Vegetable Kabobs

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2 users rated this recipe an average rating of 4.5
  • Makes: 4 servings
  • Start to Finish: 30 mins
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Meatball & Vegetable Kabobs
Ingredients
1/2
6 ounce can tomato paste with Italian seasonings (1/3 cup)
1/4
cup water
1/2
teaspoon Italian seasoning, crushed
16
1-inch refrigerated or frozen Italian-style meatballs,* thawed
2
small zucchini
8
large cherry tomatoes
 
Nonstick cooking spray
8
metal or bamboo skewers
Directions
  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
*Tip:

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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