Considering how much we love meatball appetizers I can’t believe I don’t have some recipes for making them myself. It’s one of those things that I think to make last minute so I have to grab some from the freezer section. Now that I have brought that flaw to my attention I will start working on some different recipes. My husband has an amazing recipe but it was much too detailed for me to want to make in bulk. He even made them twice and said it was too much and he’s willing to cook for hours to create that perfect dish.
Now if I had some homemade meatballs in the freezer already this recipe would be perfect. It’s very quick to throw together and the ingredients are on hand in most homes. If you don’t have the refrigerated biscuits there is no reason why you can’t make homemade biscuits. It will just add to the prep time.
In fact while making this recipe I came up with some other ways I’m hoping these same ingredients will work together. We’ll see right?
Serve the kabobs with a pizza sauce or a cheese dip. The entire family will love them.
- 4 (8 ct.) refrigerated home style biscuits
- 24 frozen meatballs, thawed
- 6 T of Parmesan cheese, finely grated
- 1 sweet red bell pepper, seed and cut into 12 chunks
- 12 metal skewers
- Preheat the oven to 375 degrees.
- Remove the biscuits from the cans and cut each biscuit into 4 pieces.
- Place the biscuit pieces into a large mixing bowl.
- Add the Parmesan cheese and toss the biscuits until well coated.
- Using a metal skewer stick one biscuit, one meatball, another biscuit, a chunk of pepper, another biscuit, a meatball then end with another biscuit.
- Placing the ingredients in that order, continue with 11 more skewers.
- Place the kabobs into a 15X10 pan.
- Bake 15 minutes or until the biscuits are a golden brown.
- Remove and allow the kabobs to cool slightly before serving.
Image credit: Bohman
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