A blend of apricot jam, BBQ sauce and Italian seasoning put the sweet and sour in these weeknight-quick meatball kabobs.
What You Need
Original recipe yields 4 servings
32 (1-inch) frozen fully cooked Italian meatball s (1 lb.), thawed
1 red pepper, cut into 1-inch pieces
1 small zucchini, cut into 1-inch pieces
1/4 cup apricot jam
1/4 cup BULL'S-EYE Original Barbecue Sauce
1/2 tsp. dried Italian seasoning
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Let's Make It
Heat grill to medium-high heat.
Thread meatballs, peppers and zucchini alternately onto 8 skewers.
Microwave jam in small microwaveable bowl on HIGH 15 sec. Stir in barbecue sauce and Italian seasoning; brush half onto kabobs.
Grill 8 to 10 min. or until meatballs are heated through, turning occasionally and brushing with remaining jam mixture for the last 2 min.
Serve with a mixed green salad tossed with your favorite KRAFT Lite Dressing.
If using wooden skewers, soak them in water 30 min. before using to prevent them from burning on the grill.
Calories From Fat
% Daily Value*
Total Fat 30g
Saturated Fat 12g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.