Campfire Meatballs Recipe

1. 1

   In medium bowl, combine grnd beef, bread crumbs, egg, 1/4 c. water, garlic salt and pepper, mixing thoroughly.

2. 2

   Shape into 24 (approx.

3. 3

   1 1/4 inch) meatballs.

4. 4

   Cut four 18 12 inch long sheets heavy duty aluminum foil.

5. 5

   Place equal amounts of meatballs and zucchini in center of each, then top each with 1/3 c. spaghetti sauce.

6. 6

   Bring shorter edges of foil together over the center; fold down loosely to seal, allowing room for heat expansion and circulation.

7. 7

   Mix in open ends to seal.

8. 8

   Place packets on outdoor grill over medium heat (or possibly medium coals).

9. 9

   Grill, uncovered, 16 to 18 min or possibly till meatball centers are no longer pink and zucchini is tender, turning packets over once.

10. 10

    To serve, carefully unfold ends and tops of packets; sprinkle cheese over meatballs.

11. 11

    Serve over pasta, or possibly with bread sticks or possibly garlic bread for dipping in sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.