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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on December 3, 2012 Print Share Share Tweet Pin Email Prep Time: 30 mins Grill Time: 10 mins Total Time: 30 mins Servings: 6 Yield: 8 main dish or 16 appetizer servings Jump to Nutrition Facts Ingredients 1 egg, lightly beaten ⅓ cup grated Parmesan cheese 2 cloves garlic, minced 1 teaspoon dried Italian seasoning, crushed ½ teaspoon salt ⅛ teaspoon ground black pepper 1 ½ pound lean ground beef 2 ounce 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 cup grape tomatoes 1 recipe Balsamic Glaze Fresh basil (optional) Balsamic Glaze ⅓ cup balsamic vinegar 2 teaspoon olive oil 1 clove garlic, minced ¼ teaspoon salt ¼ teaspoon dried Italian seasoning, crushed ⅛ teaspoon ground black pepper Directions 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. 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°F), turning once and brushing with half of the Balsamic Glaze halfway through grilling. To serve, drizzle kabobs with the remaining glaze and, if desired, garnish with basil. Balsamic Glaze 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. Print Nutrition Facts (per serving) 269 Calories 15g Fat 8g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 269 % Daily Value * Total Fat 15g 19% Saturated Fat 5g 25% Cholesterol 91mg 30% Sodium 673mg 29% Total Carbohydrate 8g 3% Total Sugars 4g Protein 24g Vitamin C 7.1mg 35% Potassium 508mg 11% Folate, total 20.2mcg Vitamin B-12 2.2mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.