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
Recipes as a concept can be observed way back into ancient history, in fact as far into history as early Egypt, and potentially, even further back. Having said that, mostly, these ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Progressing into The time of the roman empire around 25BC a roman called Apicius assembled a collection of documents showing how to cook the recipes prepared by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, something we still use today. He also recounts how the ancient cooks made use of many different herbs, including a few you will know for example basil, fennel and dill. Over the following few centuries, the upper-class families of Europe strove to lay on the most extravagent banquests, and consequentially the best chefs and their recipe collections were at a premium. Notwithstanding that, it wasn`t until the 19th century that cooking and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and publishing the recipes of their peers. When we get to the 1900s, cooking books are starting to become popular as a result of better eduction, people having increased leisure time and having more disposable income. |
We hope you enjoy this Campfire Meatballs recipe.
