Skip to main content
delivery dates
cart
login
reviews

Meal Search

 

Send a Meal Blog

Friday, August 02 2013

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
Recipe from 
Servings: 6
Yield: 8 main dish or 16 appetizer servings
Prep Time: 30 mins
 
 
 
ingredients
 
  •  
    1      egg, lightly beaten
  •  
    1/3   cup   grated Parmesan cheese
  •  
    2      cloves garlic, minced
  •  
    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)
Balsamic Glaze
 
  •  
    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
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 degrees 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
  • *Tip: If using wooden skewers, soak them in water for 30 minutes prior to threading with ingredients.
nutrition information
Per Serving: cal. (kcal) 269, Fat, total (g) 15, chol. (mg) 91, sat. fat (g) 5, carb. (g) 8, Monosaturated fat (g) 6, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 4, pro. (g) 24, vit. A (IU) 583, vit. 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, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:09 am   |  Permalink   |  0 Comments  |  Email
Comments:

Post comment
Name
 *
Email Address

Message
(max 750 characters)
*
* Required Fields
Note: All comments are subject to approval. Your comment will not appear until it has been approved.