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A new way to enjoy barbecue meatballs

Hali Bey Ramdene

Here’s a dinner you can make with three ingredients (or four ingredients, if you count the smoky hint from the grill). Use your favorite purchased meatballs, your favorite barbecue sauce and a few sweet bell peppers to make this meal in 15 minutes. You can probably do it in 10 if you really hustle.

Frozen meatballs work like a dream here. Once the meatballs are thawed enough to easily thread onto a skewer, these kebabs are basically ready for the grill. I like to do chunks of red, yellow, or orange bell pepper to complement the sweetness of the barbecue sauce.

Grilled Meatball Kebabs

1 bag precooked meatballs, thawed (about 30, 1-inch meatballs)

1 cup barbecue 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 four to five meatballs per skewer.

Place on the grill over medium heat, brushing with barbecue 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. Leftovers can be stored in an airtight container in the refrigerator up to four days. Serves 4.

Per serving: 967 calories; 54 g fat (20 g saturated fat; 50 percent calories from fat); 52 g carbohydrates; 28 g sugar; 327 mg cholesterol; 1,170 mg sodium; 63 g protein; 3 g fiber.