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Grilled BBQ meatball kebabs


6 – baby red potatoes, quartered
24 – Schwan’s Italian Style Meatballs, thawed
1 – each red and green pepper, cut into large chunks
1 – onion, cut into large chunks
6 – fresh button mushrooms, stems removed
6 – cherry tomatoes
6 – 12-inch wooden skewers
1 – cup BBQ sauce

Microwave baby red potatoes on high (850 watts) for 2 minutes.

Alternate meatballs and vegetables on the skewers, ending with cherry tomato or mushroom cap.

Grill kebabs for 10-15 minutes. Rotate 1/4 turn, every 2-3 minutes, or until the meatballs are cooked. Brush kebabs with BBQ sauce during the last 5 minutes of grilling.

Recipe tips:
Soak wooden skewers in water for 10 minutes to keep them from burning while grilling

For last minute prep, meatballs can be thawed in the microwave

BBQ sauce can be substituted with sweet and sour or teriyaki sauce