Ingredients:

1 tsp garlic, minced

1/3 cup olive oil

3 tbsp balsamic vinegar

2 tbsp pesto

1 green bell pepper, cut into 1-inch squares

1 red bell pepper, cut into 1-inch squares

1 red onion, cut into 1-inch squares

26 rosina italian style meatballs, thawed

Directions:

1. In a Ziploc bag, add garlic, olive oil, balsamic vinegar, and pesto, then gently massage bag to mix.

2. Add chopped green bell pepper, red bell pepper, red onion, and Rosina Italian Style Meatballs to the bag. Note: make sure meatballs are not completely frozen when adding them to the bag. If needed, microwave the meatballs for 1-2 minutes to thaw them before adding to the bag.

3. Seal the Ziploc bag (gallon sized) and let marinate in the refrigerator for 2 hours, flipping the bag half way through.

4. When ready to cook, prepare grill per unit instructions. Give the bag a final shake to coat, then remove meatballs and veggies from bag and thread on skewers. Discard the bag and leftover marinade.

5. Place meatball kabobs on the grill and cook until meatballs begin to char and veggies are tender, roughly 3-4 minutes per side. Remember that meatballs are already fully cooked, so you only need to warm them and watch the veggies.

6. Serve kabobs immediately.

Bon Appetit!