BBQ Sweet N Sour Meatball Kabobs

Here's a quick addition to this weekend's offerings.

What a time saver using frozen, pre-cooked meatballs.

I used Paula Deen's Almond Rice recipe and since corn on the cob is in season a shoe in! A quick, easy meal which was a life saver this weekend for me since I've been very busy with a new addition to my family.










2lb 8 oz of pure adorable. Sophie, my yoranian.








Now...back to the recipe! Hope you enjoy.





32 frozen fully cooked 1-inch meatballs (1 lb.), thawed

1 red pepper, cut into 1-inch squares

1 green pepper, cut into 1-inch squares
1/2 med onion, cut into 1-inch squares

1/4 cup apricot jam or grape

1/4 cup Barbecue Sauce

HEAT grill to medium-high heat. Thread meatballs and peppers and onion alternately onto 8 skewers. Soak wooden skewers for 30 minutes in water to prevent burning on the grill.

MICROWAVE jam in small microwaveable bowl on HIGH 15 sec. Stir in barbecue sauce; brush half onto kabobs.

GRILL 8 to 10 min. or until meatballs are heated through, turning occasionally and brushing with remaining jam mixture the last 2 min.