Campfire Meatballs - Texas Style

Recipe Ingredients

1 lb	454g / 16oz	Ground beef
1/4 cup	36g / 1.3oz	Dry bread crumbs
1		Egg - slightly beaten
3/4 teaspoon	3.8ml	Garlic salt
1/4 teaspoon	1.3ml	Pepper
		Heavy aluminum foil
2		Zucchini - 1/2 inch slices (medium)
2 cups	474ml	Prepared spaghetti sauce
		Parmesan cheese - grated
		Garlic bread sticks (optional)

Recipe Instructions

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 × 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.

Source:
The Texas Beef Council

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