2 lbs Casa Di Bertachi® 5/8 oz Meatballs, thawed (1/3 of the 6 lbs bag or about 50 meatballs)
2 medium yellow onions, cut into 1 inch pieces
2 green bell peppers, seeded and cut into 1 inch pieces
25 cherry tomatoes
1 cup sour cream (Dip)
1 packet ranch dressing mix (Dip)
1 packet taco seasoning mix (Dip)
Instructions
THAW frozen meatballs in the refrigerator overnight.
ASSEMBLE skewers. Thread a meatball, a cherry tomato, a green pepper onion, then another meatball on each long metal skewer. GRILL meatball skewers for 6-10 minutes or until done.
While meatballs are cooking WHISK together the sour cream , ranch dressing packet and taco seasoning to make dip. Store in refrigerator until ready to serve.
SERVE hot skewers with cool southwestern chili dip on the side.
Originally Submitted
6/6/2011
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