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Campfire Meatballs 'n Spaghetti Sauce
Whether around a campfire, or a dinner table, kids will look forward to this surprise supper. |
Prep: 20 minutes
Cook: 20 minutes
Servings: Serves 4
| 1 |
lb. lean ground beef |
| 1/4 |
cup dry bread crumbs |
| 1 |
egg |
| 1/4 |
cup water |
| 3/4 |
tsp. garlic salt |
| 1/4 |
tsp. pepper |
| or - |
16 ounces frozen, fully cooked meatballs |
| 2 |
medium zucchini, cut lengthwise in half, sliced crosswise 1/2-inch thick |
| 2 |
cups prepared spaghetti sauce |
| -- |
shredded mozzarella or grated Parmesan cheese |
| -- |
prepared garlic bread or garlicd bread sticks, warmed |
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In medium bowl, combine ground beef, bread crumbs, egg, water, garlic salt and pepper, mixing lightly but thoroughly. Shape into 16 meatballs. |
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Tear of four 18" x 12" long sheets of heavy duty aluminum foil. Place equal amounts of meatballs and zucchini in center of each; top each with 1/2 cup spaghetti sauce. Bring shorter edges of foil together over the center; fold down loosely to seal, allowing room for heat expansion and circulation. Fold in open ends to seal. |
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Place packets on grid over medium ash-covered coals. Grill 20-25 minute or until meatball centers are no longer pink and zucchini is tender, turning packets once. |
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To serve, carefully unfold ends and tops of packets; sprinkle cheese over meatballs. Serve with garlic bread. |
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| To prepare indoors, preheat oven to 400°F. Place packets on baking sheet; bake 30-35 minutes. |
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