Name: Mexi-Meatball Kabobs
Prep time: 35 s
Cook time: 15 s
Total time: 50 s
Yield: 30
Cuisine: De Texas y Mexico,Mexican
Ingredients: Nonstick cooking spray; 3 pounds lean ground beef; 2 cups quick oats; 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk; 2 large eggs; 1/2 cup ketchup; 2 packets (1.25 ounces each) taco seasoning mix; 1 teaspoon ground black pepper; 3 large bell peppers (any color)cut into 601-inch pieces; Salsa and sour cream (optional)

MAKE IT

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.