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.