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)

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.

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.

*Note:To easily skewer mushrooms, pour boiling water over them to soften; drain.