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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 *Tip:Check your grocery store's meat case for prepared meatballs.
- Tip Serving Suggestion:If you like, serve with mixed greens with blueberries and a raspberry vinaigrette.
Nutrition Facts
(Meatball & Vegetable Kabobs)
- Servings Per Recipe 4,
- Calories 222,
- Protein (gm) 10,
- Carbohydrate (gm) 12,
- Fat, total (gm) 15,
- Cholesterol (mg) 43,
- Saturated fat (gm) 7,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 5,
- Vitamin A (IU) 583,
- Vitamin C (mg) 21,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 24,
- Sodium (mg) 623,
- Potassium (mg) 281,
- Calcium (DV %) 40,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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