"The wonderful thing about campfire meatballs is they can simmer all day gently over a fire, always at the ready for a snack, a slider, or a full-length sub. We sliced a ciabatta lengthwise, brushed with Chipotle Fire, and toasted it on the grill before stuffing it with the spicy meatballs.
Lamb is incredibly delicious in this recipe, but any ground meat, such as venison, turkey, or beef, works well.
Build a fire large enough to accommodate a Dutch oven. You can cook over flames, on a tripod, or by setting the Dutch oven on the coals."
Recipe and photos from Chef Barry Jarvis from Food Super Powers
3 tablespoons of olive oil
1 onion diced
1 bell pepper diced
1 jalapeno pepper diced
5 cloves of garlic chopped
3 tablespoons of PUR Chipotle Fire
3 (28-ounce) cans of crushed tomatoes
1 cup of red wine
salt to taste
Heat a large Dutch oven over a fire. Add the oil, and 30 seconds later, add the onions, peppers, and garlic.
Add about 2 tablespoons of salt and the Chipotle Fire
Cook for about 5 minutes.
Add the tomatoes and wine.
Taste the sauce, and add more Chipotle Fire if more heat is your wish.
1 cup half and half
1/2 cup breadcrumbs
2 tablespoons PUR chipotle fire
3 pounds of ground lamb (or ground meat of your choice)
chopped parsley and green onion to garnish
Combine the half and half, breadcrumbs, and chipotle fire.
Add the eggs and beat lightly until incorporated.
Add the ground meat and gently mix well.
Form the mixture into balls and drop them into the simmering sauce.
The meatballs will be cooked fully in about 30 minutes but can be simmered for much longer.