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Friday, October 1, 2010

Meatballs Make Easy Eating

Janet Groene's

Mountain ‘o Meatballs

Want to rough it easy on your next camp-out? Stick toothpicks in a mountain of warm, juicy hot meatballs and put out buttered finger rolls with a big bowl of raw veggies and a dip. No dishes nor forks to wash. For dessert, pass out individually wrapped treats such as Little Debbie’s and set off on a brisk walk to watch the sunset.

2 pounds small, frozen meatballs, thawed

2 tablespoons vegetable oil
Medium onion, finely diced
2 tablespoons minced garlic
2 tablespoons Worcestershire sauce
10- to 12-ounce bottle ketchup

Sizzle onion and garlic in hot oil and stir in remaining ingredients. Cover and cook over very low heat until onion is tender. Stir in meatballs over low heat, cover and cook until meatballs are heated through.

Use a draining spoon to place meatballs on a platter, then pour sauce evenly over all. Stick a toothpick in each one. Provides 8 servings of 4 ounces each.

See more of Janet Groene’s galley-ready recipes at

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