Grilled Vegetable and Meatball Kabobs

Bud Freed


We like to entertain and use the grill as much as possible in the summer to keep the house cool. This is an easy recipe that I do that makes a real nice presentation when served with a rice dish. I use store bought frozen italian meatballs and Open Pit Original Flavor Barbecue Sauce for convenience. I'm not the best cook and I sure don't want alot of mess for my wife to yell about. So,even though it's not all homemade the outcome is fantastic. Hope you enjoy them.


★★★★★ 1 vote

As many as you want to make
20 Min
30 Min


  • ·
    1 bag frozen already cooked italian meatballs, thawed
  • ·
    whole mushrooms, rinsed
  • ·
    grape or cherry tomatoes
  • ·
    red and green pepper chopped for skewering
  • ·
    vadalia onion sliced for skewering
  • ·
    1 zuchini or summer squash sliced slightly thick
  • ·
    1/2 cup honey
  • ·
    1 cup open pit regular barbeque sauce (no other kind)
  • ·
    2 tablespoons molasses
  • ·
    lawry's seasoned salt
  • ·
    wooden skewers soaked for an hour

How to Make Grilled Vegetable and Meatball Kabobs


  1. Take kabob skewers and set them in water for an hour if they're wood, so they won't burn. Put all the cut up vegetables in a large bowl and season with Lawry's seasoning salt (season lightly). Stir to make sure the vege's are all seasoned. Layer the vege's and meatballs as you want on the skewers. In a small bowl, mix the 1 cup of the barbecue sauce with the 1/2 cup honey and molasses, stir together. Set aside. Place the kabobs on the grill and cook on medium flame (300 degrees?)for 30 minutes brushing on the sauce mixture and turning occasionally until the meatballs are grilled through and the vege's are tender. The sauce should be sticking to the kabobs when finished.
  2. Serve with a rice dish and some grilled fresh pineapple slices for a great meal.

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About Grilled Vegetable and Meatball Kabobs

Course/Dish: Beef

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