Recipe

Fontina-stuffed Meatball Kabobs Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 2 months, 4 weeks ago this is a simple recipe to make and it is a nice appetizer but you could use it for a dinner.. then it serves 8... the recipe and photo are from Better Homes and Gardens Prep:25m Cook:10m Servings:16	Peetabear
	italian meatballs veggies kabobs grilled

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Ingredients

1 egg, lightly beaten

1/3 cup grated Parmesan cheese

2 cloves garlic, minced

1 tsp. dried Italian seasoning

1-1/2 lb. lean ground beef

2 oz. thinly sliced prosciutto, chopped

16 1/2-inch fontina cheese cubes (1-1/2 oz.)

8 canned artichoke hearts, drained and halved

1 6- to 8-oz. pkg. fresh cremini mushrooms*

1 pint grape tomatoes

1 recipe Balsamic Glaze

Fresh basil (optional)

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Balsamic Glaze

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.

Directions

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

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