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
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.
- 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