Hot and Spicy Campfire Baked Meatballs Recipe
This hot and spicy campfire baked meatballs recipe is one of my favorites. Camping and cooking over an open fire are two of our favorite activities. Not to mention how tasty and simple these meatballs are to whip together. This burger and dog meal is not like the others!
In case you’re just entering the camping “season,” I hope these suggestions prove useful. Put these dishes and advice on “pin” for next year if you live in a region where it’s winding down!
This hot and spicy campfire baked meatballs recipe are given a little more flavor by adding little bits of oregano and parsley. Hot sauces can be rather intense, so if you have little children in your household, I recommend diluting them with water or pineapple juice—up to half the amount. My eight-year-old grandchildren went crazy over these Hot and Spicy Meatballs!
Two coolers, one for meat and one for drinks and other items like cheese, condiments, fruit, and more, are the way to go, according to my many years of camping experience. It is essential to have two distinct refrigerators to avoid cross-contamination of other foods and beverages with raw meat. Place the meat in plastic storage containers rather than baggies before placing it in the chest. In addition to preventing cross-contamination, this will also protect raw meat from spilling all over the place.
Tips for the Best Hot and Spicy Campfire Baked Meatballs Recipe
Stir gently. In a big mixing bowl, stir the beef mixture with the remaining ingredients using your hands until just incorporated. Baked meatballs will come out rough and dry if you stir them too much.Even a wooden spoon will do the trick; some people swear by it for perfectly juicy meatballs, but I like the old-fashioned technique.
Substitute Dry Herbs Into the Hot and Spicy Campfire Baked Meatballs Recipe
If fresh parsley, rosemary, and basil aren’t available, you can substitute dry spices and herbs. This baked meatball recipe calls for the following amounts.
1 tablespoon dried Italian seasoning for the fresh herbs
One teaspoon garlic powder for the fresh garlic cloves
1 teaspoon onion powder for the grated onion
Side Dishes Recipes For Your Campfire Meal
1. Easy Campfire Horseradish Potato Skewers Recipe
2. Campfire Dill Potato Salad Recipe
3. Campfire Cheesy Potato Stacks Recipe
FAQ For the Hot and Spicy Campfire Baked Meatballs Recipe
Why don’t my meatballs stay round when I bake them?
Instead of turning the meatballs, shake them around in the pan while they cook. The result will be meatballs that are perfectly spherical and with a deliciously toasted, crispy skin. Another option is to bake the meatballs for 15-20 minutes in the oven, adjusted according to their size.
Why do you put milk in meatballs?
Milk is a popular choice for adding liquid to meatball combinations because of its richness, adaptability, and depth of taste. You can end up with dry meatballs if you don’t add milk. To make the meatballs just right, milk adds just the right amount of moisture. I use milk in this hot and spicy campfire baked meatballs recipe
Should I roll my meatballs in flour before baking?
Although any size you like is acceptable, the conventional wisdom holds that these meatballs should be between 2 and 3 inches in diameter. Coat the meatball well after rolling it in your hands by rolling it in the flour.
Hot and Spicy Campfire Baked Meatballs Recipe
Equipment
- large mixing bowl
- Large Cast Iron Skillet w Lid
- Wooden Utensil Set
- foil paper
- Large Fire Grate
Ingredients
- chopped rosemary
- chopped basil
- chopped garlic leaves
- ½ bunch Italian parsley
- 1 sprig fresh oregano
- 1 tsp garlic powder
- ¾ tsp salt kosher
- 1/2 cup Louisiana hot sauce
- ½ tsp black pepper fresh cracked
- ½ cup ricotta cheese whole milk
- ½ cup breadcrumbs seasoned
- 1 egg large
- 1/2 cup milk
- 1 lb ground beef
- 2 tablespoons olive oil
Video
Instructions
- Prepare the open fire with a wire grate or haning spit for the dutch oven.
- Mince oregano (one tablespoon) and parsley (half a cup) coarsely. Mix the following ingredients in a big bowl: parsley, oregano, garlic powder, salt, pepper, ricotta, breadcrumbs, rosemary, basli, garlic leaves, milk, and egg. Toss in the hot sauce.
- Toss in the ground beef and stir until combined.
- Make meatballs the size of a golf ball.
- Make 12 equal parts of the beef mixture, shape each into a meatball, and place in a covered dutch oven. Before baking for 15-20 minutes, or until internal temperature reaches 165°F, drizzle with oil.
- Remove from skillet or dutch oven and rest 5 minutes; serve.
Notes
Nutrition
Other Beef Recipes You May Like
1. Easy Campfire Beef and Barley Stew Recipe
2. Campfire Grilled Beef Fajitas Recipe
3. Campfire BBQ Beef Kabob Recipe
