Campfire Meatballs in a Blanket

Hi there,

Thanks for stopping by!

Now that it is finally summer here, I'm ready for all the grilling and chilling :) In this Instructable, I will show you how to make meatballs in a blanket. It is a very simple recipe and it makes a lovely addition to the regular grilling favourites. The ingredients are very similar to that of a hamburger, but you prepare meat and bread on the grill, which gives both am amazing flavor!

For meatballs:

- 2 lbs. of ground meat - I used a combination of beef and pork

- 2 eggs

- half an onion and two cloves of garlic, fried. Alternatively, you can used garlic and onion powder

- a few tablespoons of milk

- parsley, salt, pepper, and ground pepper flakes

For the sourdough:

- if you don't have a starter, the first step in this Simple But Delicious Sourdough Bread recipe is how to make a starter

- 1 cup starter

- 5 cups flour

- 2 cups water

- 1 tablespoon of salt

- dried herbs - I used thyme, rosemary, parsley, and dil

Combine all meatball ingredients,except for breadcrumbs in a bowl. The mixture should be moldable - if it falling apart, add some milk, if it is too liquidy, add some breadcrumbs. Form meatballs with your hands - mine were on a bigger side, about 2 inches in diameter. This gives a nice meat to dough ratio, but it does take a bit more time in the oven than regular meatballs. Cover meatballs in breadcrumbs.

Pre-heat the oven to 400F/200C. Put the meatballs on a baking sheet, leaving some space in-between - see pictures. Place in the oven and bake for an hour, or until golden brown - see pictures. The meatballs need to be cooked thoroughly in the oven, as they don't get much time on the grill, so cut one open before turning the oven off. Once the meatballs are cooked, let them dry.

Combine dough ingredients in a bowl and mix thoroughly. Ideally, the dough should be made the night before, so it will be more fluffy, but if you don't have time, no problem! Once the dough is nice and homogeneous, split into three pieces. Cut each piece into 8 - see pictures. Take one of these pieces and stretch, forming a string with thickness of about half and inch. It does not have to be very even. Take it and wrap it around a meatball, securing the ends - see pictures. There is no need to make a very intricate design - the dough will expand on the grill and meatballs will be almost completely covered.

Repeat with the rest of the meatball and place it in a container, with some flour between the meatballs and the container.

If you have leftover dough, make some campfire bread! For this, make some balls and flatten, before putting on the grill. You can add some cheese on top, for some extra flavor :) I put my leftover bread on the skewer - this was a silly idea, it fell off! Just put it on the grill grate directly.

Put meatballs on a skewer - you need strong metals ones. If you'd like to serve them individually, used smaller wooden ones. Place skewers on the grill, if possible slightly above the metal grate. You have to turn the meatballs about every 5 minutes, of when the dough starts to golden. It really depends on the grill temperature and how fay away from the heat you place them. You will see that the meatballs produce juice, that get absorbed by the dough - yum!

You can see that I overcooked some of my meatballs, but this is really not an issue. The second batch came out perfectly :) And they tasted amazing!

Enjoy and please share your creation!