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Send a Meal BlogFriday, 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.
 Recipe from
 Servings: 6
Yield: 8 main dish or 16 appetizer servings
Prep Time: 30 mins
ingredients
Balsamic Glaze
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
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
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