Ingredients:
- 1 lb. ground beef
- 1/4 cup dry bread crumbs
- 1 egg, slightly beaten
- 3/4 tsp. garlic salt
- 1/4 tsp. pepper
- 2 medium zucchini, cut lengthwise in half, then crosswise into 1/2" slices
- 2 cups prepared spaghetti sauce
- Grated Parmesan cheese
- Garlic bread sticks (optional)
Directions:
- In medium bowl, combine ground beef, bread crumbs, egg, 1/4 cup water, garlic salt and pepper, mixing lightly but thoroughly. Shape into 24 meatballs.
- Cut four 18" x 12" long sheets heavy duty aluminum foil. Place equal amounts of meatballs and zucchini in center of each and 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, uncovered, 16 to 18 minutes 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 sticks to dip into sauce. Makes 4 servings.
