"Burger" Bites from the Kraft site!
Grape jelly and honey BBQ sauce are the classic combo that make these cocktail meatballs disappear from the table so quickly. Pineapple and red pepper add a tiki-bar twist.
cup KRAFT Honey Barbecue Sauce
small frozen fully-cooked meatballs (about 1 lb.)
drained canned pineapple chunks (about 1/2 of 20-oz. can)
large red pepper, cut into 24 pieces
COOK barbecue sauce and jelly in large skillet on medium heat 2 min. or until jelly is melted and mixture is well blended, stirring frequently.
ADD meatballs; cook 10 min. or until heated through, stirring occasionally.
THREAD 1 meatball onto each of 24 wooden skewers or toothpicks alternately with 1 eachpineapple chunk and red pepper piece.
Substitute 1-1/4 cups cut-up seasonal fresh vegetables for the red pepper squares.
Prepare using fresh pineapple chunks.
Prepare using BULL'S-EYE Original Barbecue Sauce.
on Jun. 30, 2012 at 10:35 AM