campfire meatballsn spaghetti sauce
- 1 pound Ground Beef
- 1/4 cup dry breadcrumbs
- 1 large egg
- 1/4 cup water
- 3/4 teaspoon garlic salt
- 1/4 teaspoon pepper
- 2 medium zucchini, cut lengthwise in half, sliced crosswise 1/2-inch thick
- 2 cup prepared spaghetti sauce
- shredded mozzarella or grated Parmesan cheese
- prepared garlic bread or garlic bread sticks, warmed
In medium bowl, combine ground beef, bread crumbs, egg, water, garlic salt and pepper, mixing lightly but thoroughly. Shape into 16 meatballs.
Tear off 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.
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.
To serve, carefully unfold ends and tops of packets; sprinkle cheese over meatballs. Serve with garlic bread.
Suggestions: To prepare indoors, preheat oven to 400°F. Place packets on baking sheet; bake 30-35 minutes.
Nutrition Info per serving, without cheese or breadsticks: (1 serving, 8 oz.) 236 calories; 7 g fat (3 g saturated fat; 3 g monounsaturated fat); 101 mg cholesterol; 829 mg sodium; 20 g carbohydrate; 3.2 g fiber; 24 g protein; 5 mg niacin; 0.3 mg vitamin B6; 2 mcg vitamin B12; 3.6 mg iron; 21 mcg selenium; 5.1 mg zinc.