Prep: 30 minutes | Grill: 20 minutes | Yield: 6 servings
1/3 cup honey
3 tablespoons Dijon mustard
2 tablespoons finely chopped onion
2 tablespoons apple juice
Dash cayenne pepper
1/4 cup dry breadcrumbs
1 tablespoon minced fresh parsley
1 teaspoon Italian seasoning
1/4 teaspoon salt
Pepper to taste
1 pound ground beef
1 block (1-1/2 ounces) Monterey Jack cheese, cut into 12 cubes
12 small mushrooms, stems removed
1 medium green pepper, cut into pieces
1 medium sweet yellow or red pepper, cut into pieces
1 medium onion, cut into wedges
In a saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until onion is tender and sauce is slightly thickened. Remove from the heat; set aside.
In a large bowl, combine the egg, bread crumbs, parsley, Italian seasoning, salt, and pepper. Add beef and mix well. Divide into 12 portions. Place a cube of cheese in each mushroom cap; shape each meat portion around a mushroom.
On six metal or soaked wooden skewers, alternate meatballs, peppers, and onion wedges.
Grill, uncovered, over medium heat for 3 minutes on each side. Grill 10-12 minutes longer or until meat juices run clear, turning occasionally. Brush with reserved glaze during the last 2 minutes.