Tuesday, August 18, 2009

Fontina Stuffed Meatball Kabobs



This meal was a long time coming, but I'm glad I finally got around to making it. I have had it starred for several months now, and last week I finally bought everything I needed to make it. I planned to make it Wednesday, and then Thursday, and it just didn't work out. Well I'm glad I eventually got around to it. The meatballs were moist, cheesy, and flavorful, and the mushrooms and tomatoes were charred and delicious as well. I also really liked the balsamic glaze.

Just a few notes...The recipe supposedly makes 16 meatballs, but I only got 12. Also, be careful when skewering them to thread the skewer through the cheese... it helps keep the meat on the skewer. Some of the meatballs fell apart a bit when I turned them on the grill, so you have to be pretty delicate when flipping them.

Fontina Stuffed Meatball Kabobs
adapted from Better Homes and Gardens, May 2009
  • 1 egg, lightly beaten
  • 1/3 cup Parmesan cheese, grated
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1 1/2 lbs lean ground beef
  • 2 oz. thinly sliced proscuitto, chopped
  • 16 1/2-inch fontina cubes (1.5 oz)
  • 1 package baby bella mushrooms
  • 1 pint grape tomatoes
  • fresh basil, chopped
Combine egg, Parmesan, garlic, Italian seasoning, 1/2 teaspoon salt, and 1/8 teaspoon ground black pepper. Add beef and proscuitto; mix gently with a fork.

Divide into 16 portions; shape around cheese cubes.

On skewers, thread meatballs, tomatoes, and mushrooms. I put 2 meatballs on each skewer.

On a prepared grill, place kabobs on a greased rack, and grill 10-12 minutes, or until meat is lo longer pink, turning and brushing with half the glaze halfway through.

To serve, drizzle with remaining glaze and sprinkle with fresh basil.

Balsamic Glaze
  • 1/3 cup balsamic vinegar
  • 2 teaspoons olive oil
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon Italian seasoning
  • 1/8 teaspoon black pepper
Combine all ingredients in a small saucepan. Bring to boiling; reduce heat and simmer, uncovered, 4 minutes, or until reduced to about 1/4 cup. Divide in half.


6 comments:

Maggie said...

Wow, these look amazing. Is it tricky to get them (including fontina stuffing) onto the skewer? I wonder if it would be easier to throw them on the grill in a mesh pan?

Josie said...

Hi Maggie,
It wasn't too tricky to get them on the skewer, but some of them did fall apart a little when I flipped them on the grill. I think a mesh pan would work wonderfully! :-)
-Josie

Cookie said...

We don't have an outdoor grill but I think these would work on an indoor grill pan too right? Probably less of a chance of them falling apart.

petitechef said...

CAN WE SAY YUM!!!! omg what a terrific idea! I love this!
Thanks for the recipe, great site!! :)

buy viagra said...

Oh! that looks delicious, thanks so much for share it, good recipe for weekend.

Anonymous said...

sounds delish

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