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Meatball & Vegetable Kabobs

Bright cherry tomatoes, nutrient-rich zucchini, and a quick marinara sauce are all it takes to transform convenient frozen meatballs into elegant Italian kabobs. Serve this entree with a fresh green salad or a creamy risotto for a complete dinner the whole family will love. Soaking wood or bamboo skewers in cold water for 20-30 minutes before use will help to ensure they do not burn on the grill.

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Meatball & Vegetable Kabobs

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,
  • 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

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