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© Meredith Corporation. All rights reserved. Used with permission.
Heat grill to medium-high heat. In a bowl, whisk together vinegar, oil, garlic, thyme, mustard, 1/8 teaspoon salt and 1/8 teaspoon pepper until well blended. Set aside.
In another bowl, mix together beef, beaten egg, Parmesan, breadcrumbs, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper until well combined. Form into 24 meatballs, about 1 1/2 inches in diameter.
Slice off stem and top third of each artichoke; discard. Peel and discard the few top layers of leaves until artichokes are light green. Slice in half.
Thread meatballs, artichokes and tomatoes on eight 10-inch skewers. Brush generously with dressing. Grill on medium-high 12 minutes, rotating a few times, until meatballs are cooked through.