Fontina-Stuffed Meatball Kabobs
Recipe from Better Homes and Gardens
SERVINGS
6
YIELD
8 main dish or 16 appetizer servings
PREP TIME
30 mins

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.

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

Related Video
How to Make Steak and Potato Kabobs

If you are looking for a way to mix up your normal presentation of steak we have the recipe for you. These steak and potato kabobs are a great lunch or dinner for your meat and potato lover.

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 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.

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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