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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
Details
Servings 4
Preparation
Step 1
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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