Campfire Meatballs
Slow-cooked meatballs simmered in a sweet and tangy sauce. A base camp dinner for unhurried evenings by the fire.
- calories
- 270
- weight
- 2.3 oz
- cal / oz
- 117
- protein
- 16 g
- serves
- 2, scales
- prep
- 10 min
- cook
- 45 min
- total time
- 55 min
- water
- 350 ml boiled
- 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
- Canister stove
- Car camping
- Basecamp
- One pot
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| Dehydrated ground beef or freeze-dried beef | 3 oz | rehydrates to roughly 9 oz |
|---|---|---|
| Tomato ketchup | 1 tbsp | carry in a small squeeze tube or packet |
| Redcurrant jelly | 1 tsp | any jam works if jelly is unavailable |
| Mustard powder | 1/4 tsp | or English mustard from a squeeze tube |
| Lemon powder | 1/4 tsp | or a pinch of citric acid |
| Salt and pepper | to taste |
Method
- Pour 350 ml of boiling water into your pot and add the dehydrated beef. Stir and let sit 5 minutes to rehydrate.
- Stir in the ketchup, jelly, mustard powder, and lemon powder until the jelly dissolves.
- Form the rehydrated beef into walnut-sized balls and drop them carefully into the simmering liquid.
- Reduce to a low simmer and cook for 40–45 minutes, stirring occasionally. The sauce will reduce and darken slightly.
- Taste and adjust salt, pepper, and lemon. Serve in bowls or over instant rice if you have it.
The mustard and jelly pairing might seem strange on paper, but it’s what makes the sauce work. The jelly isn’t there to be sweet—it adds body to the liquid and rounds the sharp edges of both the mustard and the ketchup. Simmering for 40 minutes is the whole point. The flavors need time to meld, and you need time to reduce thin sauce into something with substance.
For the trail, this recipe stays lightweight and shelf-stable. Dehydrated beef is your best protein-to-ounce ratio. The long cook time is actually a feature of base camp cooking—you can set it simmering and tend the fire or set up camp while the pot does the work. This is a dinner for when you’re staying put.
Packing
Mix the mustard powder and lemon powder together in a small bag at home. Pack separately from the beef so you're not measuring five things in the dark. Ketchup and jelly in small tubes keep everything else clean.
Variations
- Stir in a handful of dehydrated mushrooms or onions for texture.
- A pinch of ginger powder or smoked paprika changes the flavor entirely.
- Serve over instant rice, ramen, or flatbread for a heavier meal.
- Use apricot or plum jam instead of jelly for a different edge.
https://www.cookingbites.com/threads/self-pity-meatballs.388