Tuesday, July 23, 2013

Grilled Sweet-and-Sour Meatball Kabobs

1 large bell pepper, cut into 12 pieces OR 6 small sweet peppers, halved
8 thin wedges red onion
12 small fresh whole mushrooms
1/2 teaspoon seasoned salt
16 frozen cooked meatballs, thawed
3/4 cup sweet-and-sour sauce

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. Cook 10-15 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.

Serves 4.


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I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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