Fontina-Stuffed Meatball Kabobs

By Cogginst

Ingredients

• BALSAMIC GLAZE:
• 1 Egg, lightly beaten
• 1/3 C grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp. dried Italian seasoning, crushed
• 1/2 tsp salt
• 1/8 tsp. ground black pepper
• 1 1/2 lbs 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 oz package fresh cremini mushrooms
• 2 C grape tomatoes
• 1/3 C balsamic vinegar
• 2 tsp. olive oil
• 1 clove garlic, minced
• 1/4 tsp. salt
• 1/4 tsp. dried Italian seasoning, crushed
• 1/8 tsp. ground black pepper

Details

Preparation time 30mins

Preparation

Step 1

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: If using wooden skewers, soak them in water for 30 minutes prior to threading with ingredients.