While meatballs are cooling place ketchup in a sealed zip lock back.Bake for 15-20 minutes, turning the pan from front to back at the 10 minute mark to allow for even cooking.The meatballs should be spaced 2" apart.Place Meatballs onto a broiling pan (alternatively use a cookie rack over the top of a baking sheet.) You want the meatball fats to be able to fall to the bottom pan.The meatballs in the raw state will need to be covered with plastic or foil if you are waiting longer than an hour to bake them. If you are making ahead to use the next day or later in the day, you can make the meatballs to here.Chill for a minimum of 15 minutes to set the shape.(See notes.) Press the olive point into the meatball to resemble eyes and place on a plate that will fit into the fridge for chilling. Form the meat into balls about the size of a golf ball.Once combined, sprinkle gouda cheese cubes over the top and mix to blend throughout the mixture.Do not pack the meat too tightly, you want to use a lighter touch so that the meatball does not get too compacted allowing for a lighter moist (versus heavy, hard) final product meatball.Using a wooden spoon or your hands in a large bowl mix together beef, heavy cream, beaten egg, salt, oregano and panko bread crumbs.PIN THIS TO YOUR HALLOWEEN BOARD ON PINTEREST SO ITS EASY TO FIND WHEN YOU NEED IT! That’s all there is to make them! Didn’t I tell you they were easy! Cut a small hole in the end where the ketchup is … then pipe bloodshot eyes around the eye center of the meatball. Put the ketchup in one corner of the bottom of the bag and press all of the air out and seal. You don’t need any special tools for piping, use a zip lock or plastic bag to be able to pipe the ketchup in. It will work the other way, but I find if you have the pointed end of the meatball still present it sticks in the meatball and tends to stay and doesn’t fall off during baking.Īfter you have cut the tip-off, when the time comes gently press the pointy end into the meatball. You want to cut the end that the pit came from. I used green olives and like the effect of the stuffed pimentos in the middle but you could use an olive stuffed with garlic or not stuffed at all. You want to cut the tip-off of the olive. When she makes them at the holidays she makes a HUGE batch and they take a lot of time to make but they are simply incredible. Seriously, they are to this day one of my very favorite meatballs to eat. I sat there watching her make what at the time I thought was thousands of them telling her no thank you I hate meatballs and don’t want any of them.
Then my sister-in-law made these amazing meatballs that had no bread in them, but instead had potatoes in them. I know, it’s an odd thing to be creeped out by?!? I had a terrible phobia about wet bread in my meatballs. Until a few years ago I detested meatballs. Check out this round-up for all the Party Meatballs you would ever need for entertaining! You name it they are on this list… subs, traditional flavors, exotic flavors, beef, chicken, turkey or pork… all of them! It’s kind of funny how many meatball recipes are on my website, the last time I looked I think there over a dozen of them. Can delicious bite-sized meatballs be any more fun? One last easy Halloween themed food idea for your party this year! Creepy Eyeball meatballs that look a little bloodshot may look festive and spooky but each bite is made with a delicious, juicy, cheesy meatball.
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