sweet-and-sour meatball kabobs

from pillsbury.com
Photo by Jaime D.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    large green bell pepper, cut into 12 pieces

  • 8

    thin wedges red onion

  • 12

    small fresh whole mushrooms

  • 1/2

    teaspoon seasoned salt

  • 16

    frozen cooked meatballs, thawed

  • 3/4

    cup purchased sweet-and-sour sauce

Directions

1. Heat grill. In large bowl, combine bell pepper, onion and mushrooms. Sprinkle with seasoned salt; toss to coat. 2. Alternately thread meatballs, bell pepper, onion and mushrooms onto four 12 to 14-inch metal skewers. 3. When ready to grill, place kabobs on gas grill over medium heat on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until meatballs are thoroughly heated and vegetables are crisp-tender, brushing generously with half of the sweet-and-sour sauce and turning frequently. Serve kabobs with remaining half of sauce for dipping. Per serving: calories,405; fat, 21 grams

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