Fontina Meatball Kabobs

I found this recipe in the May 2009 Better Homes and Gardens Magazine and thought my mom would enjoy them for Mothers Day Dinner. And my brother and sister were excellent helpers in the kitchen! I made these kabobs, berry fruit cups, pineapple cheddar cornbread and tiramisu. I should have made something else, like a potato dish. Oh well!

I don't recall ever cooking with fontina cheese, but I really do like it's sharp flavor and soft texture.

I think this meatball recipe would make good burgers too!

1 egg, lightly beaten
1/3 cup grated Parmesan (I used Asiago because it's what we had)
2 cloves garlic, minced
1 teaspoon dried Italian Seasoning
1 1/2 lb ground beef
2 oz. thinly sliced prosciutto, chopped
16 1/2-inch cubes fontina cheese
8 canned artichoke hearts, drained & halved
1 6- to 8-oz. package mushrooms (I used baby bellas)
1 pint grape tomatoes
1 recipe Balsamic Glaze (below)
Basil leaves (optional - didn't use)


Soak wooden skewers in water, if using.
Combine egg, Parmesan, garlic, Italian seasoning, salt and pepper in large bowl. Add beef and proscuitto; mix well. Shape a small portion around a cheese cube. (Recipe says to make 16 meatballs - I got more)

My brother was such a great meatball former!

On skewers, thread meatballs, artichokes, mushrooms, and tomatoes. Leave room in between each item on skewer so they can cook more evenly (which I forgot to do but the recipe recommends it).
Prepare Balsamic Glaze: In small saucepan combine 1/3 cup balsamic vinegar, 2 teaspoons olive oil, 1 minced garlic clove, salt, pepper and 1/4 teaspoon Italian seasoning. Bring to boiling; reduce heat. Simmer, uncovered, 4 minutes or until reduced to about 1/4 cup. Divide in half.

Heat and Pam the grill.

Drizzle half of the Balsamic Glaze over kabobs. Place on grill (medium heat). Grill 10-12 minutes until meat is done. To serve, drizzle with remaining glaze. Sprinkle with fresh basil.

Final Product!