1 lb ground beef
1/4 cup dry bread crumbs
1 egg, slightly beaten
3/4 tsp garlic salt
1/4 tsp pepper
1 heavy aluminum foil
2 medium zucchini, halved, - then sliced cro
2 cup prepared spaghetti sauce
1 grated parmesan cheese
1 garlic bread sticks - (optional)
Directions
1. 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.
2. Cut four 18x12 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.
3. 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, truning packets over once.
4. To serve, carefully unfold ends and tops of packets; sprinkle
cheese over meatballs. Serve with garlic bread sticks, dipping into
sauce, if desired.
Cooks tip: To check the temperature of the coals, cautiously hold
your hand palm side down, at cooking height (just above the grid).
Count the number of seconds you can hold your hand in that position
before the heat is uncomfortable and you have to pull it away; 4
seconds for medium coals.
* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org
Servings: 4 servings
Campfire Meatballs Recipe brought to you by Recipe Ideas
Categories: Camping; Meat; Meatball
The History of Recipes
We are able to read the history of written recipes way back into antiquity, in fact as far as the ancient Egyptians, and potentially, even further back. In practice though, generally, these early cook books were just very basic hieroglyphic recipes for meal preparation.
Fascinatingly, the oldest recipe in existence, according to Professor Solomon Katz, is a series of clay tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful and exhilarated. As our culinary historical trip moves on a few more years there were a couple of interesting books which were published in the 1300s - a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these are not about the indian curry that appears on menues today, but instead accounts of the types of food on the tables of the upper classes. In the fifteenth century, people returning from the crusades brought us many foods and herbs from Arab cooking, such as coriander, parsley, and basil. The introduction of these new tastes prompted an increase in books on cookery, some of which are now in private cookery archives. Over the following few hundred years, the upper classes competed with each other to serve up the most extravagent meals, and as a consequence, cooks and their recipes were highly sought after. Notwithstanding that, it wasn`t until the nineteenth century that fine cooking and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collating, testing, and writing down the recipes of their peers. By the arrival of the 20th century, cookery books are in high demand, mostly as a result of more people being able to read, more free time and being a little richer. The introduction of television gave us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everyone to access massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Campfire Meatballs recipe.
