Italian Meatball Kabobs

hour

minutes

20 minutes

Everything in life can use more meat on a stick, and this Johnsonville recipe gets it done right! Not your average kiddie kabob, this meal brings together great Italian flavors for an excellent result: red bell peppers, red onions, toasted cheese ravioli and Parmesan cheese all come together with Johnsonville Italian Style Meatballs. The meatballs are perfectly seasoned, giving you authentic Italian flavor with every bite.

Rate this Recipe Print this Recipe

Ingredients Directions Reviews Print Recipe

1 package
(24 ounces) Johnsonville® frozen Italian Style Meatballs, thawed
1 large
red bell pepper, cut into 1-inch pieces
1 medium
red onion, cut into 1-inch pieces
3/4 cup
Italian dressing
12
wooden or metal skewers
1 package
(16 ounces) toasted cheese ravioli*, thawed
1/2 cup
shredded Parmesan cheese
*Toasted ravioli can be found in the frozen appetizer section of the grocery store.

In a large resealable plastic bag, combine the red pepper, red onion and Italian dressing. Seal bag and marinate in the refrigerator for 1 hour.
If using wooden skewers, soak skewers in water for 15 minutes.
Preheat oven to 400°F.
Remove vegetables from marinade; reserve the dressing.
Thread each skewer with 2 meatballs, onions, peppers and a toasted ravioli. Place kabobs on a greased foil-lined baking sheet.
Bake for 15 minutes or until meatballs are heated through. Remove from the oven.
Brush kabobs with reserved dressing and sprinkle with Parmesan cheese. Bake 2-3 minutes longer or until cheese is melted.