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.

Fontina-Stuffed Meatball Kabobs Enlarge Image
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6 users rated this recipe an average rating of 3.5
Makes:
6 servings
Yields:
8 main dish or 16 appetizer servings
Prep:
30 mins
Grill:
10 mins
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Fontina-Stuffed Meatball Kabobs

Ingredients
1
egg, lightly beaten
1/3
cup grated Parmesan cheese
2
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)

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.

From the Test Kitchen

*Tip:

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

Balsamic Glaze

Ingredients

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

Directions

  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.

Nutrition Facts

(Fontina-Stuffed Meatball Kabobs)
    Per serving:
  • 269 kcal cal.,
  • 15 g fat
  • (5 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 91 mg chol.,
  • 673 mg sodium,
  • 8 g carb.,
  • 2 g fiber,
  • 4 g sugar,
  • 24 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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