"Savory meatballs and classic kabob veggies marinated in an Italian style sauce. These meatball kabobs have twice the flavor for half the effort!"
Now that we’re moving into the warmer months, I’m on the hunt for any recipe that allows me to use a grill. I don’t know what it is, but there’s something about the scent of a grill heating up (and, of course, the savory smells of the marinated meat that will soon be roasting on top of it) that just makes me want to grab a lawn chair and a cold drink.
Kabobs are always a big hit in my house, being both easy to make and grill-friendly, and I’ve made countless kabob recipes before…. but this time around I wanted something a little bit… different. Something that’s even more flavorful and yet even easier to make than all the kabobs I’ve made before.
I knew then I would be trying my hand at making meatball kabobs. Not only would they be more cost effective than most of the kabobs I make BUT they’d also have twice the flavor for half the effort. I love meatballs, but they’re a little time-consuming to make from scratch, especially if you take the time to pack them with lots of good flavors. But to have quality meatballs to ready use without all the hard work?
Now, I’ve gotta be honest: I’ve never seen meatball kabobs before (though, seriously, why not? It’s genius!) but I already knew they would make for a perfect dinner. Cause I mean, how many times have I threaded a meatball on a toothpick from an appetizer tray? Many times. Countless times. In fact, I’ve probably had meatballs on toothpicks more than I’ve ever had them with pasta, so making meatball kabobs was just the natural (and awesome!) next step in my culinary journey.
Since these meatballs already had a touch of Italian flavor, I wanted the marinade to help enhance this as well, so I used classic Italian favorites like olive oil, garlic, and pesto. As for the veggies, I debated my options for a long time, waffling between tomato and mozzarella or the classic bell pepper route, but in the end, the bell peppers won out. I really thought a combination of flavorful bell peppers and saucy red onion would give the Italian-style marinade that extra kick.
And you know what? It totally worked.
So there you have it: an easy fair-weather dinner with twice the flavor (thanks to the Rosina Food Products, Inc.® meatballs!) that takes half the effort and ingredients.
I’d say my mission is accomplished!
Interested in seeing more great recipes from Rosina?
Want to try this recipe (or another delicious meatball concoction)?
Italian Style Meatball Kabobs
- In a gallon sized zip lock bag, add garlic, olive oil, balsamic vinegar, and pesto, then gently massage bag to mix.
- Add chopped green bell pepper, red bell pepper, red onion, and Rosina Italian Style Meatballs to the bag. Note: make sure meatballs are not completely frozen when adding them to the bag. If needed, microwave the meatballs for 1-2 minutes to thaw them before adding to the bag.
- Seal the zip lock bag and let marinate in the refrigerator for 2 hours, flipping the bag half way through.
- When ready to cook, prepare grill per unit instructions. Give the bag a final shake to coat, then remove meatballs and veggies from bag and thread on skewers. Discard the bag and leftover marinade.
- Place meatball kabobs on the grill and cook until meatballs begin to char and veggies are tender, roughly 3-4 minutes per side. Remember that meatballs are already fully cooked, so you only need to warm them and watch the veggies.
- Serve kabobs immediately.