Meatball Cacciatore Foil Packets

Italian Entrée
40 min.
4 Servings
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Meatballs on the grill? You bet! Find out how to make meatballs on the grill in simple foil packets with this easy-to-follow, Italian-style recipe.


  • 1 yellow onion
  • 1 red bell pepper
  • 10 oz. Giant Eagle baby bella mushrooms
  • 1 lb. Giant Eagle lean ground beef
  • 1 tsp. kosher salt
  • ¼ tsp. ground black pepper
  • 1 large Giant Eagle eggs
  • ¼ cup Market District Italian seasoned breadcrumbs
  • ¼ cup Horizon® whole milk
  • ¼ cup Market District grated Parmesan
  • ½ tsp. McCormick® dried oregano
  • 24 oz. Nature’s Basket tomato basil sauce
  • 1 cup Giant Eagle shredded mozzarella


  Prep Time: 10 min. • Cook Time: 30 min.

Peel the onion and julienne. Core the pepper and julienne. Quarter the mushrooms. Heat your grill or campfire.

In a large bowl combine the ground beef, 1 teaspoon of salt, ¼ teaspoon of pepper, egg, breadcrumbs, milk, parmesan and dried oregano. Mix and form into 1½ oz. meatballs.

Double layer foil sheets into the shape of a bowl. Place the vegetables and half the sauce on the bottom. Layer the meatballs and the remaining sauce on top. Wrap up tightly and place on grill with lid or over campfire coals for 20 minutes. Open packs and sprinkle with cheese; leave packet over heat, open lid on grill, and cook another 5-10 minutes. For food safety, cook meatballs to an internal temperature of 160°F.

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