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1
egg, lightly beaten
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1/3
cup grated Parmesan cheese
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2
cloves garlic, minced
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1
teaspoon dried Italian seasoning
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1 1/2
pounds lean ground beef
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2
ounces thinly sliced prosciutto, chopped
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16
1/2 inches fontina cheese cubes (1-1/2 oz.)
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8
canned artichoke hearts, drained and halved
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1
6 - 8 ounce package fresh cremini mushrooms*
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1
pint grape tomatoes
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1
recipe Balsamic Glaze (see recipe below)
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Fresh basil (optional)
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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1/3
cup balsamic vinegar
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2
teaspoons olive oil
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1
clove garlic, minced
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1/4
teaspoon salt
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1/4
teaspoon dried Italian seasoning, crushed
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1/8
teaspoon ground black pepper
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.
- Calories 269,
- Protein (gm) 24,
- Carbohydrate (gm) 8,
- Fat, total (gm) 15,
- Cholesterol (mg) 91,
- Saturated fat (gm) 5,
- Monosaturated fat (gm) 6,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 4,
- Vitamin A (IU) 583,
- Vitamin C (mg) 7,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 5,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 2,
- Sodium (mg) 673,
- Potassium (mg) 508,
- Percent Daily Values are based on a 2,000 calorie diet
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