These Monterrey Jack Stuffed Meatballs are a quick and tasty recipe that’s perfect for summer dinner on the grill!
I’m totally excited that September is here because that means the Fall baking season can officially begin! But I’m also sad that summer is over. So while I’m ready to fire up the oven for some delicious baked breads and treats, I’m also hoping to get every last minute out of grilling season before the winter hits.
Monterrey Jack Stuffed Meatball Kabobs
Kabobs are one of my favorite grilling techniques…they’re easy, quick, and look great when served right off the grill! Plus, grilled kabobs are one of the easiest dinner ideas out there. Once the skewers are made (which can be done in advance), then all that’s left is the grilling part. No pots. No pans. No dishes to do afterwards. Heck, even forks and knives are optional here! Their simplicity makes kabobs the perfect fare for backyard cookouts with friends and neighbors. The work can be done in advance, and then you can actually enjoy your own party!
For these Monterey Jack Stuffed Meatballs, I wanted to do something just a bit different. I love cheese. But we all know that most cheeses don’t grill that well. So then I had an idea…why not stuff the cheese inside of meatballs? Add some assorted veggies to the skewer along with the meatball and you’ve got an easy dinner! Plus, these stuffed meatballs on skewers can easily be made in advance and stored covered in the refrigerator until it’s time to fire up the grill. (Just make sure to let the kabobs sit out for about 20 minutes first. Meats cooked at room temperature don’t tend to dry out as fast!)
Looking for more kabob ideas? Check out these other favorites!