Campfire Meatballs

By á-170456

Ingredients

• 1 pound ground beef
• 1/4 cup dry bread crumbs
• 1 egg slightly beaten
• 3/4 teaspoon garlic salt
• 1/4 teaspoon freshly-ground black pepper
• Heavy-duty aluminum foil, as needed
• 2 medium zucchini halved lengthwise, then cut crosswise into 1/2" slices
• 2 cups prepared spaghetti sauce
• Grated Parmesan cheese as needed
• Garlic bread sticks (optional)

Details

Servings 4

Preparation

Step 1

In medium bowl, combine ground beef, bread crumbs, egg, 1/4 cup water, garlic salt and pepper, mixing lightly but thoroughly. Shape into 24 (approx 1 1/4-inch) meatballs.

Cut four 18- by 12-inch long sheets heavy duty aluminum foil. Place equal amounts of meatballs and zucchini in center of each; top each with 1/3 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.

Place packets on grid over medium ash-covered coals. Grill, uncovered, 16 to 18 minutes or until meatball centers are no longer pink and zucchini is tender, turning packets over once.

To serve, carefully unfold ends and tops of packets; sprinkle cheese over meatballs. Serve with garlic bread sticks, dipping into sauce, if desired.

This recipe yields 4 servings.

Cooks Tip: To check the temperature of the coals, cautiously hold your hand palm-side down, at cooking height (just above the grid). Count the number of seconds you can hold your hand in that position before the heat is uncomfortable and you have to pull it away; 4 seconds for medium coals.