Combine dressing, barbecue sauce, honey, 2 tsp. of the chili powder and 1/2 tsp. each of the ground black pepper, red pepper and salt. Set aside.
Mix meat, remaining 1 tsp. chili powder and remaining 1/2 tsp. each of the black pepper, red pepper and salt. Shape into 12 meatballs. Brown meatballs in large skillet on medium-high heat; drain. Set aside. In same skillet, cook and stir green pepper, onion, mushrooms, squash, zucchini and pineapple on medium heat 5 minutes. Reduce heat to low.
Stir in reserved dressing mixture and the meatballs; cover. Simmer 15 minutes, stirring occasionally. Stir in parsley.
Serve over hot cooked pasta.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 servings.
* 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.