Mexi-Meatball Kabobs by CARNATION® MILKS, featuring meatballs on skewers, served with salsa, sour cream, and herbs.
Mexi-Meatball Kabobs Long Right
Mexi-Meatball Kabobs by CARNATION® MILKS, featuring meatballs on skewers, served with salsa, sour cream, and herbs.
Mexi-Meatball Kabobs Long Right
Entrees

Mexi-Meatball Kabobs

CARNATION® MILKS
Mexi-Meatball Kabobs
Recipe Info - Skill Level
Level
Easy
Recipe Info - Prep Time
Prep 
35 min
Recipe Info - Cook Time
Cook 
15 min
Recipe Info - Serving Size
Servings
30 servings, 2 skewers each

These fun mini-sized meatballs are on skewers so they are perfect for party goers of all ages. Mexi-Meatball Kabobs have a blend of Tex-Mex seasonings that will hit the spot for those craving that South-of-the-Border flavor.

Mexi-Meatball Kabobs offer a zesty twist on traditional appetizers, delivering a burst of Tex-Mex seasonings in every bite. Perfect for any occasion, from Father’s Day to a summer barbecue, these meatballs cater to all ages with their kid-friendly presentation on skewers.

Crafted with high-quality ingredients like NESTLÉ® CARNATION® Evaporated Milk, these kabobs are both easy to prepare and delightful to eat. The option to top them with salsa and sour cream adds an extra layer of flavor, perfect for game day snacks or holiday gatherings.

Whether you’re hosting a Cinco de Mayo dinner or a casual family meal, Mexi-Meatball Kabobs promise a deliciously satisfying experience. This easy recipe ensures you won’t spend hours in the kitchen but will still deliver a crowd-pleasing dish. Indulge in the hearty taste of ground beef boosted by the rich, creamy touch of NESTLÉ® CARNATION® Evaporated Milk for a texture you’ll love.

INGREDIENTS

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KEY INGREDIENTS

A can of Evaporated Milk with an image of evaporated milk pouring onto a white spatula.

NESTLÉ® CARNATION® Evaporated Canned Milk

(12 oz)

MAKE IT

Instrucciones En Español

Step 1

Preheat oven to 350º F. Foil-line 3 baking sheets and spray with nonstick cooking spray.

Step 2

Combine ground beef, oats, evaporated milk, eggs, ketchup, taco seasoning and black pepper in large bowl until just mixed. Form mixture into 120, 1-inch meatballs. Place on prepared baking sheets.

Step 3

Bake for 15 to 20 minutes or until no longer pink in center. Drain on paper towels, if needed.

Step 4

Thread two meatballs and one piece of pepper on each of 60 wooden skewers. Place on large serving platter. Serve with salsa and sour cream.

Tips:

•Meatballs can be made and baked ahead of time, refrigerated for up to 3 days or frozen up to 3 months and heated prior to serving. •Meatballs can also be served individually with toothpicks and dipping bowls of salsas.

INGREDIENTS

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