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A super easy dinner, perfect for the busy season. These Italian Meatball Kabobs are a firm family favorite!
You guys, you are about to be SUPER popular with your family with this recipe for Italian Meatball Kabobs. We are in FULL swing of school/homework/activities/chores and errands – and honestly, by the time I’m done with the school run and the homework battle, I’m ready to tap-out and take-out.
IF, however, I stock my fridge with easy dinner options, I can avoid the drive-through, and serve up a delicious meal that my whole family will devour.
Want to know a SURE-fire way to get your kids to eat dinner? Make them HELP! Haha. Or should that be “help”… aka, make you crazy and test your control freak restraint…
I mean… the evidence speaks for itself, doesn’t it?
H is a BIG fan and didn’t even mind the addition of “green stuff” (aka pesto) to the meatballs. My kids LOVE “meat on sticks” (corn dogs, chicken satay, etc.) and these kabobs are no exception.
Both my kids and husband want to know when I’m making these again (the answer is tomorrow) because they really are THAT easy. I can throw these in the oven while I prep a side and get dinner on the table super-fast.
What to do with leftovers
Store in a covered container in the refrigerator for up to 4 days. Reheat until it is piping hot!
You can use taco sauce if that’s what you can find at the store.
Adding black beans, or pinto beans to the taco meat mixture is also a great way to add a little fiber, and will make your meat go further. Which means more shells. And more leftovers. I call this a win.
This recipe can also be frozen before baking. Cover tightly with foil and wrap with plastic wrap. Freeze.
How to make this recipe
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The full list of ingredients and quantities is found in the printable recipe card below.
- Gather your ingredients. Keep it simple.
- Slice vegetables into bite-sized pieces.
- Thread meatballs and vegetables onto skewers.
- Bake in oven until fully cooked.
- Brush with pesto (optional)
- Serve with a creamy garlic parmesan risotto
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Italian Style Meatball Kabobs
- 12 Carando Abruzzese fresh Italian Style Meatballs (1 package)
- ½ red bell pepper
- ½ green bell pepper
- ½ yellow bell pepper
- ½ red onion
- 2 Tbs basil pesto
- Preheat the oven to 400 degrees F and add a rack to a baking sheet.
- Begin by adding a meatball to each skewer, followed by each of the vegetables.
- Repeat until skewers are full.
- Place skewers on rack on baking sheet, and bake for 15 minutes, before turning and cooking a further 5 minutes.
- Remove and check temperature (needs to be 185).
- Brush with basil pesto.
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.