1 bag precooked meatballs, thawed (about 30, 1-inch meatballs)
1 cup BBQ sauce (purchased or homemade)
2 medium red, orange, and/or yellow sweet bell pepper, cut into 1-inch pieces

Alternate threading the thawed meatballs and bell pepper pieces onto soaked bamboo skewers or metal skewers, beginning and ending with the peppers. You should have about 4 to 5 meatballs per skewer.

Place on the grill over medium heat, brushing with BBQ sauce every minute or so and rotating until the meatballs are heated through and the peppers begin to lightly char. Cook for about 6 to 8 minutes total.

Recipe Notes

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

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