Meatball Shish Kabobs

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 1 package (16 ounces) frozen fully cooked meatballs, thawed (about 30 meatballs)
• 2 medium zucchini, cut into 1/2-inch slices
• 2 medium yellow summer
• squash, cut into 1/2-inch slices

[/ingredients-left]
[ingredients-right]

• 12 cherry tomatoes
• 12 pearl onions
• 1 cup barbecue sauce
• Hot cooked rice

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ] On metal or soaked bamboo skewers, alternate meatballs, zucchini, summer squash, tomatoes, and onions. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]Grill, uncovered, over medium heat for 6 minutes, turning once. Baste with barbecue sauce. [/step-item]

[step-item number=”3″ image_url=”” title=”” ] Grill 8-10 minutes longer or until meatballs are heated through and vegetables are tender, turning and basting frequently. Serve over rice. Serves 5.[/step-item]

[/step-list-wrapper]