At a high-end restaurant, they'd call these deconstructed cheeseburgers. We just call them Cheeseburger Meatball Kabobs. Dee-licious!
What You Need
Original recipe yields 6 servings
Easy Basic Meatballs (See tip.)
4 oz. (1/2 of 8-oz. pkg.) KRAFT Pepper Jack Cheese, cut into 12 cubes
12 cherry tomatoes
12 CLAUSSEN Bread 'N Butter Pickle Chips
1/4 cup HEINZ Tomato Ketchup
2 Tbsp. HEINZ Yellow Mustard
Add To Shopping List
Let's Make It
Prepare and bake Easy Basic Meatballs.
Thread 18 meatballs onto 6 skewers alternately with cheese, tomatoes and pickles. (See tip for what to do with remaining meatballs.)
Serve with ketchup and mustard.
Prepare using KRAFT Sharp Cheddar Cheese.
Substitute 3 quartered CLAUSSEN Kosher Dill Pickle Spears for the pickle chips.
Easy Basic Meatballs
Heat oven to 400ºF. Mix 2 lb. extra-lean ground beef, 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken, 1 finely chopped onion, 1 cup water and 2 eggs just until blended; shape into 48 (1-1/2-inch meatballs). Place on 2 rimmed baking sheets sprayed with cooking spray. Bake 12 min. or until done (160ºF). Use 18 meatballs to prepare kabobs as directed. Cool remaining meatballs, then place in freezer-weight resealable plastic bags and freeze up to 2 months before using as desired.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.