Fire up the grill for this ideal backyard appetizer or entree. Soaking the skewers while you prep the rest of the recipe keeps them from flaring up over heat.
2 lbs Armanino Italian Style Meatballs
1 large red onion, cut into 1-inch pieces
1 red or yellow bell pepper, cut into 1-inch pieces
2 medium zucchini, cut into ¾-inch-thick rounds
1 medium eggplant, cut into 1-inch pieces
12 oz Italian salad dressing
metal or wooden skewers
marinara sauce, for serving
Combine frozen meatballs, vegetables, and dressing in a large bowl. Let stand 30 minutes to marinate. If using wooden skewers, soak in water for at least 30 minutes to prevent burning.
Heat grill to medium-high. Thread meatballs onto skewers alternately with vegetables. Reserve remaining marinade for basting while grilling.
Grill kebabs, covered, on medium heat 10-15 minutes or until meatballs are seared and vegetables are tender, turning occasionally and brushing with reserved marinade. Serve as an appetizer with warmed marinara sauce for dipping, or over rice for a main dish.
Wooden skewers burn easily, so keep a close eye. To prevent the ends from catching fire, put a chunky vegetable piece at the very end.
For a kick of spice, add up to ½ teaspoon crushed red pepper to the marinade.