• 6 Ratings

This Italian-style beef, pork, and cheese kabob recipe is so versatile it can either be served as an appetizer or main dish.

Source: Better Homes and Gardens
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Fontina-Stuffed Meatball Kabobs

Ingredients

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Directions

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  • 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.

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  • 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.

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  • To serve, drizzle kabobs with the remaining glaze and, if desired, garnish with basil.

*Tip:

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

Nutrition Facts (Fontina-Stuffed Meatball Kabobs)

269 calories; 15 g total fat; 5 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 91 mg cholesterol; 673 mg sodium. 508 mg potassium; 8 g carbohydrates; 2 g fiber; 4 g sugar; 24 g protein; 583 IU vitamin a; 7 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 20 mcg folate; 2 mcg vitamin b12;

Balsamic Glaze

Ingredients

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Directions

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  • 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.

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Reviews

6 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2