Learn how to cook meatballs and gravy in an outdoor dutch oven. Visit our blog for this recipe and more information on Dutch oven cooking. If you have any questions, please let us know.
1⁄2 Cup (8 tbs)
1 Medium, slightly beaten
1⁄2 Cup (8 tbs), chopped finely
1 Cup (16 tbs)
1 Teaspoon (to grease the oven)
For the gravy
1 Cup (16 tbs)
Cream and mushroom soup
1 Can (10 oz) (For the gravy)
32 Small (For using as fuel for the dutch oven)
Salt and pepper
1.Preheat the dutch oven to about 350 degrees.
1.In a large bowl mix all the ingredients so that the egg is incorporated well in the mixture.
2.Make 1 to 1 1/2 inch balls with the mixture.
3.Coat the Dutch oven with oil.
4.Place the balls in the well greased dutch oven. Keep this aside.
5.In a bowl whisk all the ingredients for the gravy.
6.Pour this mixture slowly over the meat balls.
7.Bake in the preheated oven for 45 minutes to 1 hour.
8.Place 21 briquettes on top of the oven and 11 on bottom.
9.Wrap an aluminum foil to keep the heat inside and keep the wind from cooling down our Dutch oven.
10.Every 15 minutes turn the dutch oven and turn the lid counter clockwise in the other direction at 90 degrees for even heating.
11.Remove all the briquettes from the lid of the dutch oven
12.With a whisk broom brush the ashes from the briquettes so that the ashes do not fall down when the lid is removed.
13.Remove the lid with the help of lid lifter
14.Serve along with the canned potatoes and salad.