Meatball and 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.

Meatball & Vegetable Kabobs
Photo: Andy Lyons
Total Time:
30 mins


  • 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


  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.


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 (per serving)

222 Calories
15g Fat
12g Carbs
10g Protein
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.

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