Monday, January 2, 2012

Dutch Oven Meatball Supper

Oh how I love meals that are ready to eat in 30 minutes!  I love them even more when they are full of veggies and relatively healthy.  When you combine the two together, I'm in heaven!  This meal was surprisingly good and simple to make.  The family loved it, and my 3 year old ate her weight in meatballs! 

As I was cooking, I was thinking what a great camping meal this would make.  Use frozen meatballs, either homemade or (even easier) from the grocery store.  Its hearty, simple and best of all, it only uses one pot!

Dutch Oven Meatball Supper
12" dutch oven

2 Tbs. vegetable oil
30 precooked meatballs, freshly made or frozen
1-1 lb. bag carrots, peeled and sliced into 1/2" slices
1 large onion, diced
2 cups zucchini, sliced into 1/2" slices then halved or quartered
3 tsp. chicken bouillon
1 tsp. dried basil
3 1/3 cups water, divided
2 Tbs. flour
Salt and pepper to taste

In a 12" dutch oven, heat the oil over a full spread of coals.  Add the onion and carrots and cook until crisp tender (about 5-10 minutes).

Add the meatballs to the frying pan.  Add 3 cups water, bouillon, basil and pepper.  Stir well, cover and simmer for 5-10 minutes.  you may need to remove a few coals to keep it from boiling.

Add the zucchini, cover and simmer until zucchini is crisp tender (about another 5 minutes).  Taste and salt, if needed.

Mix the flour with 1/3 cup cold water and add to the simmering sauce.  Stir until the mixture thickens and comes to a simmer.  Serve over rice. 

Source:  Adapted from Mennonite Girls Can Cook 

1 comment:

  1. I love how fast it is to make. And I can keep the ingredients on hand for those busy days.


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