Campfire Greek Lamb Meatball & Potato Foil Packets

By Sprig Originals ✓ · cooked up in Sprig

Oregano-scented lamb meatballs steam and sizzle over the coals on a bed of thin-sliced potatoes and red onion, with cherry tomatoes bursting into a quick pan sauce. Everything cooks in its own foil parcel on the campfire grate, so there's no pot to scrub and no cooler run halfway through. Crumbled feta and a squeeze of lemon at the table finish it like a Greek taverna plate.

Ingredients

• 1 lb ground lamb
• 2 tsp dried oregano
• 1 tsp garlic powder
• 1 1/2 tsp salt and black pepper (combined, to taste)

• 1 1/2 lb baby potatoes, sliced 1/4 inch thick
• 1 medium red onion, cut into thin wedges
• 2 cups cherry tomatoes
• 4 tbsp olive oil

• 5 oz feta cheese, crumbled
• 1 whole lemon, cut into wedges

Instructions

1. Burn your campfire down to a bed of glowing coals and set a grate 4-6 inches above them (or preheat a portable stove to medium). Tear off eight 16-inch sheets of heavy-duty foil and stack them into four doubled sheets.
2. In a bowl or large zip-top bag, mix the ground lamb with the oregano, garlic powder, and about half the salt and pepper. Roll into 16 walnut-sized meatballs.
3. Divide the sliced potatoes and onion wedges between the four doubled foil sheets, keeping them in a single overlapping layer in the center. Drizzle each pile with 1 tablespoon olive oil and season with the remaining salt and pepper.
4. Nestle 4 meatballs and a handful of cherry tomatoes onto each pile. Bring the long sides of the foil together, fold over twice to seal, then fold in the ends tightly, leaving a little air space inside.
5. Set the packets on the grate over the coals and cook 25-30 minutes, turning them over once at the halfway mark, until the potatoes are tender and the meatballs are cooked through (165F). Open carefully away from your face, scatter over the feta, and squeeze a lemon wedge into each packet before eating.

Chef's tips

Nutrition (per serving, estimated)

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