| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Beef, Grilling |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 1/4 |
c |
Bread crumbs |
| 1/4 |
c |
Water |
| 1 |
|
Egg; slightly beaten |
| 3/4 |
ts |
Garlic salt |
| 1/4 |
ts |
Black pepper |
| 2 |
|
Medium-sized zucchini; cut in half lengthwise, then into 1/2-inch slices |
| 2 |
c |
Spaghetti sauce |
|
|
Grated Parmesan cheese for sprinkling |
INSTRUCTIONS
Preheat the grill to medium-high heat. In a medium-sized bowl, combine the
ground beef, bread crumbs, water, egg, garlic salt, and pepper; mix well.
Shape into 24 meatballs, each about 1-1/4 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 1/2 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 MC-Recipe Digest V1 #1038 by Meg Antczak
<meginny@frontiernet.net> on Jan 23, 1998
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