Recipes and Cooking Meatball and Vegetable Kabobs 4.7 (3) Add your rating & review Bright cherry tomatoes, nutrient-rich zucchini, and a quick marinara sauce are all it takes to transform convenient frozen meatballs into elegant Italian kabobs. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 1, 2011 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Ingredients ½ 6 ounce can tomato paste with Italian seasonings (1/3 cup) ¼ cup water ½ 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 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. *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. Rate it Print Nutrition Facts (per serving) 222 Calories 15g Fat 12g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 222 % Daily Value * Total Fat 15g 19% Saturated Fat 7g 35% Cholesterol 43mg 14% Sodium 623mg 27% Total Carbohydrate 12g 4% Total Sugars 5g Protein 10g Vitamin C 20.7mg 104% Calcium 40.4mg 3% Iron 2.2mg 12% Potassium 281mg 6% Folate, total 24.2mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.