PRIZE TESTED RECIPES® $200 W INNER
PATRICIA A. HARMON, BADEN, PA
NOT-YOUR-MOTHER’S MEATBALLS CATEGORY,
FO N TIN A -STU FFED M EATBALL KABOBS
1
egg, lightly beaten
'/3
cupgrated Parmesan cheese
2
cloves garlic, minced
1
tsp.dried Italian seasoning
1/2
lb. leanground beef
2
oz.thinlysliced prosciutto,
chopped
16
Vi-inch fontina cheese
cubes
(1
Vi oz.)
8
canned artichoke hearts,
drained and halved
i
6
-t o
8
-oz. pkg. fresh
crem ini mushrooms*
i
pint grape tomatoes
i
recipe Balsamic Glaze
Fresh basil (optional)
1
. Combine egg, Parmesan, garlic, Italian seasoning,
V
2
teaspoon
salt,
and
Vs
teaspoon ground
black
pepper.
Add beef and prosciutto; mix well. Divide in
16 portions; shape around cheese cubes. On sixteen
8
- to-10-inch skewers thread meatballs, artichokes,
mushrooms, and tomatoes, leaving a quarter inch
between. Prepare Balsamic Glaze; set aside.
2
. On charcoal grill, place kabobs on greased rack
of grill directly over medium coals. Grill 10 to
12
minutes or until meat is no longer pink
(160°F), turning and brushing with half the glaze
halfway through. To serve, drizzle with
remaining glaze; sprinkle with fresh basil. MAKES
8
MAIN-DISH OR 16 APPETIZERSERVINGS.
BALSAMIC GLAZE In small saucepan combine
Vs
cup
balsamic vinegar; 2 tsp. olive oil; 1 clove garlic,
minced;
Vi
tsp. salt;
Vi
tsp. dried Italian seasoning;
and
Vs
tsp. black pepper. Bring to boiling; reduce
heat. Simmer, uncovered, 4 minutes or until
reduced to about
Vi
cup. Divide in half.
*NOTE To easily skewer mushrooms, pour boiling
water over them to soften; drain.
