Campfire Meatballs, Zucchini & Spaghetti Sauce

Note from Cheri: This recipe was contributed to Fabulous Foods by the National Cattlemen's Beef Association. Try this on your next Camping Trip! Follow this link for more fabulous Beef recipes, cooking tips and educational information.

1 lb ground beef 1/4 C dry bread crumbs 1/4 C water 1 egg 3/4 tsp. garlic salt 2 med zucchini, halved lengthwise and sliced crosswise 1/2" slices 2 C prepared spaghetti sauce or click here for recipe about 4 T shredded mozzarella or grated Parmesan cheese Heavy duty aluminum foil Prepared garlic bread or garlic bread sticks, warmed

Serves 4 In medium bowl, combine ground beef, bread crumbs, water, egg, garlic salt and pepper, mixing lightly but thoroughly. Shape into 16 meatballs (approx. 1-3/4"). Cut four 18" x 12" sheets heavy-duty aluminum foil. Place equal amounts of meatballs and zucchini in center of each. Top each packet with 1/2 cup spaghetti sauce. Bring edges of foil together over the center and fold down loosely to seal, allowing room for heat expansion and circulation. Fold in open ends to seal. (See photo for folding instructions.) Place packets on grill over medium, ash-covered coals. Grill 20 to 25 minutes or until meatballs are no longer pink and zucchini is tender, turning packets over once. Carefully unfold ends and tops of packets. Sprinkle meatballs with cheese and serve with garlic bread for dipping as desired.