CHEESEBURGER MEATBALL KABOBS

CHEESEBURGER MEATBALL KABOBS What You Need Easy Basic Meatballs (See recipe below) 4 oz. Pepper Jack Cheese, cut into 12 cubes 12 cherry tomatoes 12 Bread 'N Butter Pickle Chips 1/4 cup Tomato Ketchup 2 Tbsp. Yellow Mustard Prepare and bake Easy Basic Meatballs. Thread 18 meatballs onto 6 skewers alternately with cheese, tomatoes and pickles. (See tip for what to do with remaining meatballs.) Serve with ketchup and mustard. Substitute Substitute 3 quartered Kosher Dill Pickle Spears for the pickle chips. Easy Basic Meatballs Heat oven to 400ºF. Mix 2 lb. extra-lean ground beef, 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken, 1 finely chopped onion, 1 cup water and 2 eggs just until blended; shape into 48 (1-1/2-inch meatballs). Place on 2 rimmed baking sheets sprayed with cooking spray. Bake 12 min. or until done (160ºF). Use 18 meatballs to prepare kabobs as directed. Cool remaining meatballs, then place in freezer-weight resealable plastic bags and freeze up to 2 months before using as desired.