And I am here to give it to you!
I mentioned casually awhile back (after Eric and I got back from a five day camping trip) that I wanted to do a whole themed week on camp cooking. I got a lot of positive feedback and requests from you all that you wanted to hear some of those tips and see some of my camping recipes.
So this week is that week!
A whole week of recipes and tips about cooking while enjoying the great outdoors! First, let me say I am no “expert” when it comes to camping. I did earn my ‘camping badge’ when I was in girl scouts many, many moons ago AND camping is still something I enjoy doing today!
One thing I have learned from camping for so many years is to bring separate coolers; one for meat and another for drinks and other foods (cheese, condiments, fruit, etc.). Having two coolers is essential to prevent raw meat from accidently getting onto other food/drinks. Also pack meat in plastic storage containers, not plastic baggies, before placing in coolers. This will help avoid cross contamination and prevent raw meat from leaking everywhere.
These meatballs are a fun and simple recipe to make while grilling on your summer camping trip or on the backyard grill. Serve with some crusty bread and grilled veggies or a green salad for a complete meal!
One Year Ago: Roasted Corn and Black Bean Salsa and In Season: Corn
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Three Years Ago: Fried Pork Chops
Prep Time: 15 minutes Cook Time: 20 minutes Serves: 4
1 pound lean ground beef
1/4 cup Italian style bread crumbs
1 egg, slightly beaten
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried Italian seasoning
½ teaspoon each salt and black pepper
1 (24 oz) jar marinara sauce
Grated Parmesan cheese, as desired, for serving
Preheat the grill to medium-high heat.
In a medium-sized bowl, combine the ground beef, bread crumbs, 1/4 cup marinara sauce, egg, and seasonings; mix well. Shape into meatballs, each about 1 1/4 inches across.
Cut pieces of aluminum foil about 18" x 12" each. Place equal amounts of the meatballs in the center of each piece of foil. Top each meatball with 3-4 tablespoons marinara 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 20 to 25 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 with cheese just before serving, if desired.
Optional: Serve with garlic bread sticks for dipping into the spaghetti sauce, if desired.
Note: For camping, these meatballs can be made ahead of time. Mix ground beef mixture as directed and shape into meatballs. Place prepared meatballs on baking sheet and place in freezer. Freeze for 4-5 hours or until frozen solid. Once frozen, transfer frozen meatballs to freezer safe packaging and freeze until ready to be placed in cooler to transfer to campsite to complete preparation and cooking. Or place frozen meatballs in foil as directed and place in plastic zip-top bag or storage container to place in cooler to transfer to campsite. Once at campsite continue with recipe as directed, making sure meatballs have thawed before cooking.
adapted from Food on the Table