One-pot salsiccia meatballs with mushrooms and spinach is a fantastic camping recipe to enjoy in the outdoors. But also at home. Salsiccia is the best ingredient for camping recipes, as it's already seasoned and it practically comes in its own casing. Just push it out of the casing and you've got already seasoned minced meat that will deliver fantastic meatballs. No need to carry spices or extra equipment while out camping.
I improvised this very recipe when we went campervanning New Zealand. We had a campervan with a small kitchen and the possibility to stop and cook anywhere on our itinerary. So while shopping at a local supermarket, I found salsiccia and I thought I'd make meatballs. Grabbed a pack of mushrooms, a bag of spinach and dinner was done. (There are photos of me making that exact meal in the post I linked above, so if you're in for a read I'd recommend you go have a look).
So here's one of my favourite one-pot camping recipes. Due to the size of camping kitchen equipment you will most likely need to work in batches and park things on the side while you cook the next. But in the end all will go into one pot. So it's a one-pot-and-a-side-plate kind of recipe, if you know what I mean.
Ingredients & equipment
- Salsiccia - it comes in many different flavours, so choose the spice mix you prefer.
- Mushrooms - I just went for simple cultivated button mushrooms.
- Baby spinach - cooks easily, and will add some green.
- Salt - to taste.
- Butter - or any other cooking fat you prefer. When I go camping I like to bring a butter spread that contains a percentage of rapeseed oil. It has a slightly softer texture compared to regular butter, that makes it easily spreadable and very versatile.
For detailed quantities please refer to the recipe card at the bottom of this post. I have added quantities for the sake of the recipe, but this is one of those recipes where the process matters more than the quantities. I could have just written "one package" of every ingredient, because when I'm camping I will buy whatever size I find in stores and not have leftovers. All will go in the pan.
As for the equipment, it is quite basic kitchen appliances that most camping kitchens have: a knife and cutting board, a plate and a pan (with a lid, which I don't have, so a plate here doubles as lid, too).
How to make camping salsiccia meatballs
1. Cut the mushrooms in half, then slice lengthwise. Since camping pans are usually not very large, you may want to work in batches and start cooking the first half while you slice up the rest.
2. Melt 1 tablespoon of butter in a pan and add the mushrooms. Cook until they have released all the water, about 6 minutes, then add salt to taste. Remove from the pan, add another tablespoon of butter and cook the second batch.
3. As the mushrooms are cooking, push out the salsiccia from its natural casing and form small meatballs.
4. Add the salsiccia meatballs to the pan. If the pan is not non-stick, you may want to add a little butter before. Cook for 5-6 minutes stirring often. Spoon out excess fat if the salsiccia has released plenty.
5. When the meatballs are done, add the spinach to the pot and cover. Let the spinach steam a couple of minutes, then stir. It will have softened and lost volume.
6. Lastly, return the mushroom to the pot. Stir well and remove from the heat as soon as the mushrooms have gone back up in temperature as the rest of the dish.
Camping salsiccia meatballs recipe tips
Salsiccia is a fatty meat preparation, and it will release some fat as it cooks. I generally prefer not to eat all that fat and I usually scoop it up and pour away. At home, I have a bottle where I collect all the used cooking fats. I obviously don't have space for that in my campervan. Do not discard the fat in nature! You have 2 options: pour it in a small bowl and let it harden, then throw in the compost or trash. Or if you have recently made filter coffee and you still have the filter with coffee grounds at hand, you can pour it over that in your trash bag, The coffee grounds will absorb the runny fat, preventing it from leaking.
This simple recipe is a great main dish to enjoy with bread. Or actually, I could say it's a good complement to bread. A cheese sandwich is a simple and lazy dinner option while out camping, but it may be both boring and not so nutritious. Adding a portion of these salsiccia meatballs with mushrooms will make your camping meal more interesting and complete.
Don't mind the rain droplets on our camping table. We're in Sweden, of course it's gonna rain even on a summer day. There is no bad weather, only bad clothes (and too slow humans in rolling out the awning when we saw the grey clouds approaching).
Hope you will enjoy this one on a camping adventure. Have a good one!
If you tried this recipe, let me know your thoughts in the comments. If you're planning to try it another time, pin this recipe to Pinterest. Please consider subscribing to my newsletter and following me on Instagram and on Pinterest.
Camping salsiccia meatballs
Equipment
- Cutting board
- Knife
- Pan with lid
Instructions
- Cut the mushrooms in half, then slice lengthwise. Since camping pans are usually not very large, you may want to work in batches and start cooking the first half while you slice up the rest.
- Melt 1 tablespoon of butter in a pan and add the mushrooms. Cook until they have released all the water, about 6 minutes, then add salt to taste. Remove from the pan, add another tablespoon of butter and cook the second batch. Stir in some salt and remove also the second batch from the pan.
- Push out the salsiccia from its natural casing and form small meatballs. Add the salsiccia meatballs to the pan. If the pan is not non-stick, you may want to add a little butter before. Cook for 5-6 minutes stirring often. Spoon out excess fat if the salsiccia has released plenty.
- When the meatballs are done, add the spinach to the pot and cover. Let the spinach steam a couple of minutes, then stir. It will have softened and lost volume. Return the mushroom to the pot. Stir well and remove from the heat as soon as the mushrooms have gone back up in temperature as the rest of the dish.
Notes
- You don't need to blindly follow the quantities in this recipe, as what matters is the process. If you find packages of salsiccia/mushrooms/spinach that are bigger or smaller, just go with what you have. As long as it fits your vessel.
- Salsiccia will release some fat that you may want to scoop out. Do not discard it in nature! Pour it in a small bowl aside and let harden, then discard in the trash. Or pour over a used coffee filter with coffee grounds in the trash bag, so the coffee gounds will absorb it and prevent it from leaking.
- Please be aware that the nutritional information provided is made with an online calculator and only meant to be used as a guideline.
