Barbecue sauce and grape jelly are the secret to making these meatballs moist and flavourful.
What do I need ?
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 cup Kraft Brown Sugar BBQ Sauce
1/4 cup grape jelly
1 lb. (24) small prepared frozen meatballs
1 can (14 fl oz/398 mL) pineapple chunks in juice, drained
1 large red pepper, cut into cubes
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How do I make it ?
Mix barbecue sauce and jelly in large skillet. Cook and stir on medium heat 2 min. or until jelly melts.
Add meatballs to skillet; cook 10 min. or until heated through.
Skewer each meatball alternately on long wooden skewer or toothpick with pineapple chunk and red pepper.
Kraft Kitchen Tips!
For variety, substitute seasonal fresh vegetables for the red pepper and fresh pineapple chunks for the canned pineapple.
Calories From Fat
% Daily Value
Fat 3.7 g
Saturated fat 1.4 g
Cholesterol 9 mg
Sodium 160 mg
Carbohydrate 8.4 g
Fibre 0.3 g
Sugars 0 g
Protein 3.6 g
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.