Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
October 31 2024
Halloween Meatballs with Cheesy Skulls
Image From foodnetwork.com
8 to 12 mini cheese rounds, wax casings removed
2 tablespoons olive oil
3 cloves garlic, sliced
One 28-ounce can crushed tomatoes
Kosher salt
1 1/2 pounds frozen meatball
Preheat the oven to 300 degrees F.
Place each mini cheese round in an indentation in a nonstick aluminum skull bites pan. Bake until the cheese is mostly melted, about 5 minutes. Remove from the oven and let set until cooled and hardened, pressing down with a spoon every few minutes to release any air bubbles, about 20 minutes.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and stir until fragrant, about 30 seconds, then add the crushed tomatoes and 1/2 teaspoon salt. Stir and bring to a simmer. Add the meatballs, stir to coat, cover, reduce heat to medium-low and cook, stirring occasionally, until the meatballs are warmed through, about 25 minutes.
Once the meatballs are warmed, remove the lid and take the skillet off the heat. Gently remove the cheese skulls from the tin with your fingers and place them evenly over the top of the meatballs. Spoon the sauce lightly over the skulls for extra spookiness. Serve warm.