Meatball and Vegetable Kabobs

By amt2mf

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

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

Details

Servings 4
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

1. Preheat indoor electric grill or broiler. In a medium bowl combine tomato paste, water, and Italian seasoning to make a thick sauce. Add meatballs to sauce, stir to coat; set aside.
2. Using a vegetable peeler, cut 4 evenly spaced strips from zucchini. Cut zucchini in 1-inch cubes.
3. On skewers, alternately thread meatballs and zucchini; thread a tomato on each end. Lightly coat kabobs with nonstick cooking spray. Grill or broil (3 to 4 inches from heat,), for 4 to 5 minutes each side or until meatballs are heated through and vegetables are crisp-tender. Brush remaining sauce on kabobs during last 2 minutes of cooking.