Campfire Meatballs 'n Spaghetti Sauce Italian

Ingredients

• 1 lb. lean ground beef
• 1/4 cup dry bread crumbs
• 1 egg
• 1/4 cup water
• 3/4 tsp. garlic salt
• 1/4 tsp. pepper
• or - 16 ounces frozen, fully cooked meatballs
• 2 medium zucchini, cut lengthwise in half, sliced crosswise 1/2-inch thick
• 2 cups prepared spaghetti sauce
• shredded mozzarella or grated Parmesan cheese
• prepared garlic bread or garlicd bread sticks, warmed

Instructions

In medium bowl, combine ground beef, bread crumbs, egg, water, garlic salt and pepper, mixing lightly but thoroughly. Shape into 16 meatballs.

Tear of 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.