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Grilled Honey-Barbecue Meatball Packets

Make simple foil pouches then pop in frozen meatballs, fresh corn and other veggies, and quick sauce to cook together on the grill.

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  • prep time 40 min
  • total time
  • ingredients 8
  • servings 4
 

Ingredients

1/2
cup barbecue sauce
1/4
cup honey
16
frozen cooked meatballs
8
(1/4-inch-thick) slices sweet onion (such as Walla Walla)
8
Green Giant® Nibblers® Frozen Corn-on-the-Cob
2
cups refrigerated sliced cooked potatoes (from 1 lb. 4-oz. pkg.)
1/2
teaspoon salt
1/4
teaspoon pepper

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat grill. Cut four 18x12-inch sheets of heavy-duty foil; spray half of one side of each foil sheet with nonstick cooking spray. In small bowl, combine barbecue sauce and honey; blend well.
  • 2 Place 4 meatballs, 2 onion slices, 2 cobs of corn and 1/2 cup sliced potatoes on center of sprayed side of each sheet of foil. Sprinkle with salt and pepper. Spoon 2 1/2 tablespoons sauce mixture onto meatballs and vegetables on each foil sheet.
  • 3 Fold foil over meatballs and vegetables so edges meet. Wrap packets securely using double-fold seals, allowing room for heat expansion, then fold again.
  • 4 When ready to grill, place packets on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 20 to 25 minutes or until meatballs are thoroughly heated and potatoes are tender, turning several times.
  • 5 Cut large X in center of each foil packet; open packets carefully to allow steam to escape.
  • 1 Heat grill. Cut four 18x12-inch sheets of heavy-duty foil; spray half of one side of each foil sheet with nonstick cooking spray. In small bowl, combine barbecue sauce and honey; blend well.
  • 2 Place 4 meatballs, 2 onion slices, 2 cobs of corn and 1/2 cup sliced potatoes on center of sprayed side of each sheet of foil. Sprinkle with salt and pepper. Spoon 2 1/2 tablespoons sauce mixture onto meatballs and vegetables on each foil sheet.
  • 3 Fold foil over meatballs and vegetables so edges meet. Wrap packets securely using double-fold seals, allowing room for heat expansion, then fold again.
  • 4 When ready to grill, place packets on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 20 to 25 minutes or until meatballs are thoroughly heated and potatoes are tender, turning several times.
  • 5 Cut large X in center of each foil packet; open packets carefully to allow steam to escape.

EXPERT TIPS

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Expert Tips

Our recipe testers prefer thick barbecue sauce for these packets.

To bake packets, place on large cookie sheet; bake at 400°F. for 40 to 45 minutes.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
660
(
Calories from Fat
200),
% Daily Value
Total Fat
22g
22%
(Saturated Fat
8g,
8%
),
Cholesterol
125mg
125%;
Sodium
1480mg
1480%;
Total Carbohydrate
93g
93%
(Dietary Fiber
6g
6%
  Sugars
29g
29%
),
Protein
29g
29%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
16%;
Calcium
10%;
Iron
24%;
Exchanges:
4 Starch; 2 Other Carbohydrate; 2 Fat;
Carbohydrate Choices:
6
*Percent Daily Values are based on a 2,000 calorie diet.