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
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.
- Place all the meatball ingredients into a large bowl, combine and mix well. Knead until it is slightly sticky.
- Divide into 8 equal parts (about 50g each) and shape into balls.
- Prepare the features of your ghosts, by cutting out eye and mouth shapes from the nori sheets with a pair of kitchen scissors.
- Thinly slice onions.
- Heat up BRUNO compact hotplate on [HI] with the flat plate on.
- Drizzle some oil onto the flat plate, and stir fry the sliced onions till they turn soft and translucent.
- Add the canned tomatoes, water, consomme granules, sugar, ketchup, and worcester sauce. Stir the mixture to combine it.
- Add in the meatballs and cover with the hotplate lid. Turn the heat to MED and cook (5 mins).
- 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.
- 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.
- Slice paprikas and cut out nori sheet into ghost's face and set aside.
- 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.