pat's Recipe

Fontina-Stuffed Meatball Kabobs

Category: Ka-Bobs

1 egg, lightly beaten
1/3 cup grated Parmesan cheese
2 cloves garlic, minced
1 tsp dried Italian seasoning
1 1/2 pounds lean ground beef
2 ounces thinly sliced prosciutto, chopped
16 1/2-inch fontina cheese cubes
8 canned artichoke hearts, drained and halved
1 6-to-8 ounce package fresh cremini
mushrooms
1 pint grape tomatoes
1/2 teaspoon salt
freshly ground black pepper
1 recipe Balsamic Glaze
fresh basil (optional)

Combine egg, Parmesan cheese, garlic, Italian seasoning, 1/2 teaspoon salt, and 1/8 teaspoon ground black pepper. Add beef and prosciutto; mix well. Divide into 16 portions; shape around cheese cubes. On sixteen 8-10-inch skewers thread meatballs, artichokes, mushrooms, and tomatoes, leaving a 1/4-inch space between. Prepare Balsamic Glaze.
On grill, place kabobs on greased rack directly over medium heat. Grill 10-12 minutes or until meat is no longer pink (160 degrees), turning and brushing with half the glaze halfway through. To serve, drizzle with remaining glaze; sprinkle with fresh basil, if desired.
Makes 8 main dish or 16 appetizer servings.

Balsamic Glaze: In small saucepan combine 1/3 cup balsamic vinegar, 2 tespons olive oil, 1 clove garlic minced, 1/4 teaspoon salt, 1/4 teaspoon dried Italian seasoning and 1/8 teaspoon black pepper. Bring to boiling; reduce heat. Simmer, uncovered , 4 minutes or until reduced to about 1/4 cup.