Sweet and Sour Meatball Kabobs


32 frozen fully cooked meatballs (l 1b.)
1 red pepper cut into one-inch pieces
1 sweet onion cut into one-inch chunks
¼ cup apricot or pineapple preserves
¼ cup barbeque sauce
32 wooden skewers

Thaw meatballs. Soak wooden skewers in water for 30 minutes before using. Thread meatballs, peppers and onions alternately onto skewers. Mix preserves and barbeque sauce and microwave on high for 15 seconds. Brush half of the sauce onto the kabobs. Grill on medium high heat for 8 to 10 minutes or until meatballs are heated through, turning occasionally and brushing with remaining sauce mixture during the last two minutes. Makes 4 servings, 2 kabobs each.

 


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