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COMBINE dressing, barbecue sauce, honey, 2 tsp. of the chili powder and 1/2 tsp. each of the ground black pepper, red pepper and salt. Set aside.
MIX meat, remaining 1 tsp. chili powder and remaining 1/2 tsp. each of the black pepper, red pepper and salt. Shape into 12 meatballs. Brown meatballs in large skillet on medium-high heat; drain. Set aside. In same skillet, cook and stir green pepper, onion, mushrooms, squash, zucchini and pineapple on medium heat 5 minutes. Reduce heat to low.
STIR in reserved dressing mixture and the meatballs; cover. Simmer 15 minutes, stirring occasionally. Stir in parsley.