Camp Bean Meatballs
Two cans of beans, a bag of seasoned crumbs, and a skillet. No egg, no fridge, no oven.
- calories
- 390
- weight
- 7 oz
- cal / oz
- 56
- protein
- 14 g
- serves
- 4, scales
- prep
- 10 min
- cook
- 15 min
- total time
- 25 min
- water
- 250 ml cold
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Campfire coals
- Grill grate
- Canister stove
- Car camping
- Basecamp
- Canoe / raft
- Vegetarian
- Vegan
- Dairy free
- Nut free
- One pot
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| Canned beans | 2 cans (15 oz each) | black or pinto, drained and rinsed |
|---|---|---|
| Dried breadcrumbs | 1/2 cup | panko packs light and binds well |
| Dried minced onion | 3 tbsp | |
| Garlic powder | 1 tsp | |
| Smoked paprika | 2 tsp | |
| Ground cumin | 1 tsp | |
| Salt | 1 tsp | |
| Black pepper | 1/2 tsp | |
| Olive oil | 3 tbsp | for the pan |
Method
- Drain both cans and rinse the beans with about 250 ml of water. Wet beans make a batter, not a ball.
- Mash the beans in the pot with a spoon or the bottom of a mug. Leave some texture. Fully smooth means they fall apart.
- Stir in the crumb and spice bag. Let it sit five minutes so the dried onion pulls the last of the moisture out.
- Roll sixteen balls, each about the size of a golf ball. Squeeze each one hard so it holds.
- Heat the oil in a skillet over a low fire or a stove on its lowest setting. Cook the balls in two batches, turning every couple of minutes, about 8 minutes each batch.
- Move them gently. They firm up as they brown, not before.
The original is a home kitchen mix-and-match: any ground meat, an egg, an oven at 400. None of that travels. Canned beans replace the meat because they are shelf-stable and already cooked, and dried breadcrumbs plus dried onion replace the egg because they absorb rather than bind. Beans hold together well enough on their own once the excess water is gone.
The two things that go wrong are moisture and heat. Rinse and drain properly, and let the crumbs sit before rolling. Then keep the fire low. High heat sets the outside while the inside is still loose, and the ball splits when you turn it.
Packing
Crumbs, onion, and all the spices go into one bag at home. In camp that is two cans, one bag, and a bottle of oil.
Variations
- Drop them into a pot of jarred sauce over noodles instead of eating them plain.
- A tablespoon of soy sauce in the mash deepens the flavor, but cut the salt in half.
- Chili powder in place of the paprika and cumin turns them toward tacos.
https://chuckwagoneer.wordpress.com/2018/10/03/make-your-own-meatballs