Title: Campfire meatballs
 Categories: Main dish, Meats
      Yield: 4 Servings
 
      1 lb Ground beef
    1/4 c  Dry bread crumbs
      1    Egg; slightly beaten
    3/4 ts Garlic salt
    1/4 ts Pepper
           Heavy aluminum foil
      2 md Zucchini; halved,
           -- then sliced crosswise
           -- into 1/2 inch slices.
      2 c  Prepared spaghetti sauce
           Grated Parmesan cheese
           Garlic bread sticks
           -- (optional)
 
  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