Cheesy Ghost Meatballs

So scary-cuuute!! These meatballs (or should we say meat-boos!) are the perfect Halloween party crowd-pleasers are perfect little cocktail snacks that'll leave your guests haunting you for more!

Delving into the deets

Mince minutiae

We used beef, but you can opt for pork, chicken, or, ideally, a mix of pork and beef. For juicy meatballs with a good mouthfeel, we do however recommend obtaining mince with a 30 percent proportion of fat and to use a more coarsely ground mince.  



Making Meatballs

  1. Place all the meatball ingredients into a large bowl, combine and mix well. Knead until it is slightly sticky.
  2. Divide into 8 equal parts (about 50g each) and shape into balls.


  1. Prepare the features of your ghosts, by cutting out eye and mouth shapes from the nori sheets with a pair of kitchen scissors.

Tomato sauce

  1. Thinly slice onions.
  2. Heat up BRUNO compact hotplate on [HI] with the flat plate on.
  3. Drizzle some oil onto the flat plate, and stir fry the sliced onions till they turn soft and translucent.
  4. Add the canned tomatoes, water, consomme granules, sugar, ketchup, and worcester sauce. Stir the mixture to combine it.
  5. Add in the meatballs and cover with the hotplate lid. Turn the heat to MED and cook (5 mins).
  6. lift the lid and check if the color of meatball has changed. Turn the meatballs over and close the lid, turn the heat down to LOW and cook for another 5 mins.
  7. Turn off the heat and cover meatballs with sliced cheese. Arrange the sliced paprikas around as well then cover the lid for about 1-2mins.
  8. Slice paprikas and cut out nori sheet into ghost's face and set aside.
  9. Open lid and add on the nori sheet decorations you've cut out previously and placed it on to the cheese.

Serve as it is or with a side of boiled pasta and penne. You can also add in other toppings like cherry tomatoes or cut out bat shapes with nori sheet to decorate.

Bon appetit!

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