Cowboy Meatballs (Boy Scout Dinners)

Wash and partly peel the potatoes. Half, then fourth them, making them bite sized. Par boil them for about 4 minutes, just so a fork can poke into them, but still firm. This will help them cook quicker in the foil. Cut up onions and carrots. Separate potatoes, onions, mushrooms and carrots into their own bowls. Set aside. Mix in a large bowl worcestershire sauce, garlic, and a few shakes of salt and pepper. Add ground beef and cooked rice, combine with hands. Roll mixture into about 1.5"-2" meatballs. Be careful not to pack the meatballs too firm, because if you do, the meatballs will dry out and be tough. This will make about 5-6 meatballs, depending on how big you make them. Make the BBQ sauce by combining all of the ingredients together. Mix together softened (not melted!) butter and rosemary with a spoon. Now it’s time to assemble! Tear off about 24" of tin foil, and just about the same amount of parchment paper. The parchment paper helps the food not stick to the foil. Lay the parchment paper inside the tin foil, and put the onions, carrots, potatoes and mushrooms on top of the parchment paper. Add the meatballs, and spoon on a couple tablespoons of BBQ sauce, then top the whole thing off with a few dollops of rosemary butter! Sprinkle generously with salt. Fold up the foil, making sure it’s completely sealed around all the edges so no steam can escape. When you are ready to cook your tin foil dinners, make sure the coals and fire are really hot! You don’t want to place your dinners directly in the flames, but off to the side in a nice hot nook, with possibly some hot coals on top. After about 30-40 minutes open them up to check and see if the meat is done. If it is, great! Of not, try ten more minutes! Serve with the extra BBQ sauce.