Recipe - Campfire Meatballs

1 pound Ground beef
One fourth cup Bread crumbs
One fourth cup Water
1 Egg; slightly beaten
Three fourths teaspoon Garlic salt
One fourth teaspoon Black pepper
2 Mediumsized zucchini; cut
in half lengthwise, then
into 1/2inch slices
2 cup Spaghetti sauce
Grated Parmesan cheese for
sprinkling

Preheat the grill to mediumhigh heat. In a mediumsized bowl, combine the
ground beef, bread crumbs, water, egg, garlic salt, and pepper; mix well.
Shape into 24 meatballs, each about 1One fourth inches across. Cut 4 pieces of
aluminum foil about 18" x 12" each. Place equal amounts of the meatballs
and zucchini in the center of each piece of foil. Top each with One half cup
spaghetti sauce. Fold the short ends of the foil together over the center
and seal, allowing room for expansion and circulation. Fold in the open
edges, sealing each packet securely. Place the packets on the grill for 15
to 20 minutes, or until no pink remains in the meat, turning the packets
over once during the grilling. Carefully open the tops of the packets to
avoid steam burns and sprinkle Parmesan cheese over the top just before
serving.

NOTE: Serve with garlic bread sticks for dipping into the spaghetti sauce,
if desired.

Recipe by: MR FOOD

Posted to MCRecipe Digest V1 #1038 by Meg Antczak
meginny@frontiernet.net on Jan 23, 1998