Cuban Meatball Kabobs

Salsa:
1 cup mild or medium chunky salsa 
1 cup peeled, diced ripe mango OR peaches 
2 tablespoons coarsely chopped cilantro

Meatballs:
1 pound lean ground beef 
3/4 cup Quaker® Oats (quick or old fashioned, uncooked) 
3/4 cup finely chopped red onion 
1/4 cup fat-free milk 
1 clove garlic, minced 
1 1/2 tablespoons coarsely chopped fresh cilantro 
1 teaspoon dried oregano leaves 
3/4 teaspoon salt (optional) 
1/2 teaspoon ground cumin 

6 (6-inch) corn or flour tortillas, warmed

For salsa, combine all ingredients in medium bowl; mix well. Set aside. For meatballs, combine all ingredients in large bowl, mixing lightly but thoroughly. Shape into eighteen 1 1/2-inch meatballs; arrange on six metal skewers. Broil meatballs 4 to 5 inches from heat source 5 to 8 minutes on each side or until beef is not pink in center and juices show no pink color. Remove meatballs from skewers; serve with reserved salsa and tortillas. 
Makes 6 servings.

Tip: To warm tortillas, stack between microwave-safe paper towels. Microwave on HIGH 15 to 30 seconds or until warm.

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