Preheat oven to 450 degrees. Line a large rimmed baking pan with parchment paper. Place frozen potato puffs and meatballs on prepared baking sheet. Bake 12 minutes, flipping once halfway through.
Recipe
Author
Hy-Vee Test Kitchen
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Description
The only things that make burgers better: Putting them on a skewer in between crispy potato tots.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 24 Hy-Vee frozen potato puffs | ||
| 12 Hy-Vee frozen homestyle meatballs | ||
| 12 Hy-Vee cracker Cuts Swiss cheese slices | ||
| 12 Roma tomato wedges | ||
| 12 whole gherkin pickles | ||
| Hy-Vee ketchup, for serving | ||
| Hy-Vee mustard, for serving | ||
| Hy-Vee steak and burger seasoning, optional |
Things To Grab
- Large rimmed baking pan
- Parchment paper
- 12 wooden skewers
Directions
Top meatballs with Swiss cheese. Bake 3 to 4 minutes or until slighly melted. Remove from oven and cool slighly.
Once cool enough to handle, pull cheese around meatballs and press to adhere. For each kabob, skewer a Roma tomato wedge, meatball, and whole gherkin pickle between two potato puffs. Serve with ketchup and mustard. If desired, sprinkle with steak and burger seasoning.
Nutrition facts
Servings
110 Calories per serving
1 kabob
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 15mg
- Sodium: 260mg
- Total Carbohydrates: 6g
- Protein: 5g
Daily Values
0%
Iron 0%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 2%