Fontina Stuffed Meatball Kabobs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Fontina Stuffed Meatball Kabobs Ingredients:
1 egg, lightly beaten |
1/3 cup parmesan cheese |
3 cloves garlic, minced, divided |
1 1/4 tsp italian seasoning, divided |
1 lb lean gound beef |
2 oz prosciutto, thinly sliced, chopped |
1 1/2 oz fontina cheese, cut into 16 1/2-inch cubes |
8 artichoke hearts |
8 oz cremini mushrooms |
1 pint cherry tomatoes |
1/3 cup balsamic vinegar |
2 tsp olive oil |
1/4 tsp salt |
1/8 tsp pepper |
Directions:
1. Combine egg, Parmesan, 2 cloves garlic, 1 tsp Italian seasoning and salt and pepper to taste. Add beef and prosciutto. Mix well. Divide into 16 portions. Shape arund chhese cubes. On skewers, thread 2 meatballs, artichokes, tomatoes and mushrooms.
2. Make balsamic glaze: in a saucepan combine oil, 1 clove garlic, 1/4 tsp salt, 1/8 tsp pepper, and 1/4 tsp Italian seasoning. Bring to boil and reduce heat. Simmer, uncovered, 4 minutes, or until reduced to 1/4 cup.
3. On a grill, place kabobs on a greased rack. Grill 10-12 minutes, or until meat is no longer pink, turning and glazing half way through. To serve drizzle with glaze and sprinkle with fresh basil.
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