Fontina-Stuffed Meatball Kabobs

This Italian-style beef, pork, and cheese kabob recipe is so versatile it can either be served as an appetizer or main dish.


Fontina-Stuffed Meatball Kabobs

by 9  people


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Ingredients
  • 1   
    egg, lightly beaten
  • 1/3  cup 
    grated Parmesan cheese
  • 2   
    cloves garlic, minced
  • 1   teaspoon 
    dried Italian seasoning, crushed
  • 1/2  teaspoon 
    salt
  • 1/8  teaspoon 
    ground black pepper
  • 1 1/2  pounds 
    lean ground beef
  • 2   ounces 
    thinly sliced prosciutto, chopped
  • 16   
    1/2-inch cubes Fontina cheese (1-1/2 ounces)
  • 8   canned 
    artichoke hearts, drained and halved lengthwise
  • 1  8  ounce package 
    fresh cremini mushrooms
  • 2   cups 
    grape tomatoes
  • 1   recipe 
    Balsamic Glaze
  •  
    Fresh basil (optional)
Balsamic Glaze
  • 1/3  cup 
    balsamic vinegar
  • 2   teaspoons 
    olive oil
  • 1   
    clove garlic, minced
  • 1/4  teaspoon 
    salt
  • 1/4  teaspoon 
    dried Italian seasoning, crushed
  • 1/8  teaspoon 
    ground black pepper

Directions
1.
In a large bowl combine egg, Parmesan cheese, garlic, Italian seasoning, salt, and pepper. Add ground beef and prosciutto; mix well. Divide mixture into 16 portions. Form each portion around a Fontina cheese cube to make a meatball. On sixteen 8- to 10-inch skewers,* thread meatballs, artichokes, mushrooms, and tomatoes, leaving 1/4 inch between pieces. Prepare Balsamic Glaze; set aside.
2.
For charcoal grill or gas grill, grill kabobs on the greased rack of a covered grill directly over medium heat for 10 to 12 minutes or until meat is done (160 degrees F), turning once and brushing with half of the Balsamic Glaze halfway through grilling.
3.
To serve, drizzle kabobs with the remaining glaze and, if desired, garnish with basil.
Balsamic Glaze
1.
In a small saucepan combine vinegar, oil, garlic, salt, Italian seasoning, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 4 minutes or until reduced to about 1/4 cup.

Tip
  • *Tip: If using wooden skewers, soak them in water for 30 minutes prior to threading with ingredients.
Nutrition information
Per Serving: cal. (kcal) 269, Fat, total (g) 15, chol. (mg) 91, sat. fat (g) 5, carb. (g) 8, Monosaturated fat (g) 6, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 4, pro. (g) 24, vit. A (IU) 583, vit. C (mg) 7, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 5, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 20, Cobalamin (Vit. B12) (g) 2, sodium (mg) 673, Potassium (mg) 508, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet
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