Fontina-Stuffed Meatball Kabobs
From peetabear 14 years agoIngredients
- 1 egg, lightly beaten shopping list
- 1/3 cup grated parmesan cheese shopping list
- 2 cloves garlic, minced shopping list
- 1 tsp. dried Italian seasoning shopping list
- 1-1/2 lb. lean ground beef shopping list
- 2 oz. thinly sliced prosciutto, chopped shopping list
- 16 1/2-inch Fontina cheese cubes (1-1/2 oz.) shopping list
- 8 canned artichoke hearts, drained and halved shopping list
- 1 6- to 8-oz. pkg. fresh cremini mushrooms* shopping list
- 1 pint grape tomatoes shopping list
- 1 recipe Balsamic glaze shopping list
- fresh basil (optional) shopping list
- ......................................................................... shopping list
- Balsamic glaze shopping list
- In small saucepan combine 1/3 cup balsamic vinegar; 2 tsp. olive oil; 1 clove garlic, minced; 1/4 tsp. salt; 1/4 tsp. dried Italian seasoning; and 1/8 tsp. black pepper. Bring to boiling; reduce heat. Simmer, uncovered, 4 minutes or until reduced to about 1/4 cup. Divide in half. Makes 8 main-dish or 16 appetizer servings. shopping list
How to make it
- 1. Combine egg, Parmesan, garlic, Italian seasoning, 1/2 teaspoon salt, and 1/8 teaspoon ground black pepper. Add beef and prosciutto; mix well. Divide in 16 portions; shape around cheese cubes. On sixteen 8- to 10-inch skewers thread meatballs, artichokes, mushrooms, and tomatoes, leaving a quarter inch between. Prepare Balsamic Glaze; set aside.
- 2. On charcoal grill, place kabobs on greased rack of grill directly over medium coals. Grill 10 to 12 minutes or until meat is no loner pink (160 degrees F). turning and brushing with half the glaze halfway through. To serve, drizzle with remaining glaze; sprinkle with fresh basil
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- Note
- To easily skewer mushrooms, pour boiling water over them to soften; drain
People Who Like This Dish 5
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- crazeecndn Edmonton, CA
- peetabear Mid-hudson Valley, NY
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The Rating
Reviewed by 4 people-
I love this!!!! What a great idea!
pat2me in Nashua loved it -
Just in time for my grill, got the meat and will make these....thanks
cuzpat in Sikeston loved it -
I just love this. 5 forks for a great post
gourmetana in London loved it
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