Omnia stove top oven For the ovenless *important to note that you will have room for only 2 packs*
baking sheet For oven users
Aluminum foil Heavy duty is best
BBQ or grill or campfire If camping ‘al fresco’
1Lbground turkey or chicken
2Tbsponion soup mixsee Galley Kat Notes below for homemade version. Always great to keep on hand for seasoning this and that.
ground pepper, dried herbs (thyme, tarragon, oregano, chili flakes etc)optional
salt and pepperto taste. Add other seasonings if you like. Thyme, maybe some dried chilis, paprika.
8Slicesmozzarella cheeseCheddar or Swiss or gruyere is wonderful too or a mix of two. Shredded is fine too but that’s just one extra step.
cooking oil or butter to smear on foil
In mixing bowl combine ground meat, onion soup mix, mushrooms and extra seasonings if using.
Form meat into 12 balls
Lay out 4 pieces of heavy aluminum foil and grease them with butter or cooking oil or my Galley Goop
Clean out mixing bowl that was used for meatballs, add veggies and toss with a bit of oil and seasonings of choice
Divide vegetables amongst the 4 pieces of greased foil
Lay 3 meatballs on top of each pile of veggies, close the foil over the top and fold in the sides
for Omnia stove top users (*room for 2 packs only)
Place place two packs in baking pan, lid and place on preheated base plate
Cook on high for five minutes then reduce heat to medium low and continue to cook for about 45 minutes or until veggies are cooked to your liking and meatballs have internal temperature of 160 °
Carefully open top of packs and place two cheese slices over meatballs. Place lid on baking pan and continue to cook for another 5-10 minutes or until cheese has melted
for conventional oven users
Place packs on baking pan and cook in preheated 375 ° and cook for about 45 minutes or until veggies are cooked to your liking and meatballs have internal temperature of 160 °.
Open top of foil and place two cheese slices on each. Return baking tray to oven and continue to cook until cheese has melted.
Enjoy straight from the foil pack or decant your complete meal onto dinner plates.
Homemade Dried Onion Soup Mix (equivalent of 1 packet)¼ cup dried onion flakes2 tablespoons low-sodium beef bouillon granules (I use the no MSG type if you can find it)¼ teaspoon onion powder¼ teaspoon parsley flakes⅛ teaspoon celery seed⅛ teaspoon paprika⅛ teaspoon ground black pepper