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Odins Pot Camp Oven Meatballs

This Recipe for camp oven meatballs is provided by Bernd from Germany, he has a youtube channel called Kalli’s cook & wood, the videos are in german, however, he’s been kind enough to provide the recipe to us in English.

before you do any cooking, he likes to prepare all the ingredients to make it eaiser to prepare this dish. some of the ingredients he’s using today is minced meat mixture, salt, sweet paprika, ground caraway seeds, pepper, egg, breadcrumbs, pasta Spirelli, frozen, peas, carrots, cloves of garlic, onion, processed cheese, beef stock, cream, milk

Ingredients for camp oven meat balls

Once he’s got all of the ingredients ready, he moves on to making the meatballs, for this he puts the mince into a bowl and adds the rest of the meatball ingredients and thoroughly mixes it all together. and creates 2-3cm meat balls.

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What he does next is brown the meatballs and all of the vegetables and then adds all of the other ingredients and continue to cook the dish until it’s ready, which usually takes 45minutes.

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I prepared the camp oven meatballs in a 10′ Camp Chef Deluxe camp oven, these ovens are good as they have legs, legs are good as it allows for the oven not to sit on the coals and smother them making them go out quicker.

10inch camp chef camp oven

10u0022 Camp Chef Camp Oven Tentworld

Seasoned and ready to cook, the Classic 10-Inch (25cm) Dutch oven is the perfect way to begin or build your cast iron collection.

Let’s cook Camp Oven Meatballs

Odins Pot Camp Oven Meatballs

Recipe by Bernd KallinichCourse: MainDifficulty: Easy
Servings

4

people
Prep time

15

minutes
Cooking time

45

minutes
Camp Oven Size

10' camp oven

Heating Method

Bottom Heat

Total time

1

hour 

Ingredients

  • For the meatballs
  • 500g minced meat mixed

  • 2 teaspoons of salt

  • 2 teaspoons sweet paprika

  • 1 teaspoon ground caraway seeds

  • 1/2 teaspoon pepper

  • 1 egg

  • 2 tbsp breadcrumbs

  • Main Ingredients
  • 500g pasta Spirelli

  • 450g frozen peas

  • 4 carrots

  • 2 cloves of garlic

  • 1 onion

  • 200 g processed cheese

  • 400 ml beef stock

  • 200 ml cream: 200 ml extra if the pasta soaks up too much

  • 200 ml milk: 200 ml extra if the noodles soak up too much

  • 2 teaspoons of salt

  • 1 teaspoon pepper

  • 2 teaspoons sweet paprika

  • 1/2 teaspoon nutmeg

  • 2 teaspoons ground caraway seeds

  • 1/2 bunch of parsley

Directions

  • Start to mix the minced meat with the above ingredients into an even mass. Use it to form small balls 2 – 3 cm in size. Put them aside for now.
  • Cut the carrots into sticks about 2cm long. Cut the onion into cubes and put them in an extra bowl. Chop or press the garlic and put it in the bowl where the onions are inside.
  • Preheat the Dutch Oven well and add 1 – 2 tablespoons of oil. Fry the meatballs until golden brown. Then take them out in an extra bowl and put the carrots in the Dutch Oven and sweat them until they pull color.
  • Then move the carrots to one side and add the onion and garlic to the pot. When the onion is translucent you can add the remaining spices.
  • Mix everything together properly. Now it is time to add the liquids and the processed cheese to the pot. Again, mix everything together well and add the pasta. Remove some coals from below and let it simmer for 5 minutes.
  • After these approx. 5 minutes you can add the frozen peas and let it simmer for another 4 – 5 minutes. Now it’s time to add the hack balls and mix everything properly. Take the stew off the coals and let it sit for another 3 – 4 minutes.
  • Cut the parsley into small pieces just before serving and add it to the pot. Bon Appetit.

Recipe Video

Looking for something different? try Roothys curried sausages

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