Let me just say right up front, this is crazy good! Okay, now that we have that out of the way, we can continue.
This is a warm, hearty meal that tastes amazing. From the rich and flavorful Italian meatballs and marinara sauce to the velvety, gooey mozzarella cheese to the fluffy and crunchy bits of French bread, this was so yummy! Serve it with a fresh green Italian or Caesar salad and you have a winner dinner. Everyone loved this.
It is super simple to make. It only has 5 ingredients and it bakes in about 30 minutes. It really is just assemble and bake. I think all my scouting followers out there will really like this one. Even a patrol of young scouts could make this easily.
This recipe calls for store-bought meatballs, jarred marinara, and refrigerated French bread or you could make your own from scratch. In camp, you could bake this in a 12-inch Dutch oven or, at home, you could use a 9×13 casserole dish.
12-inch Dutch oven or 9×13 casserole dish, large bowl, large spoon for mixing and serving, knife, cutting board.
½ bag of Italian meatballs or about 30 golf-ball sized meatballs if you’re making them from scratch
1½ cups marinara sauce
2 cups mozzarella, grated
¼ cup Parmesan, grated
1 tube refrigerated French bread, sliced into medallions and then halved
If you’re looking for easy clean up, you could foil line your Dutch oven for this one. Spray the foil or the casserole dish with cooking spray. Start 25 coals in a chimney.
Unwrap the refrigerated French bread loaf and slice into medallions about ½-inch thick and then cut each medallion in half. In a large bowl, add the meatballs, marinara sauce, French bread bits, and about half of the mozzarella and toss together like a salad until everything is coated with the marinara sauce. Pour it all into the Dutch oven. Sprinkle the remaining mozzarella and the Parmesan on top.
Bake in a 350°F oven, using 17 coals on the lid and 8 underneath, for about 30 minutes or until it’s brown and bubbly.
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