Spaghetti and Skull Meatballs “Pasta Mortem” | Halloween
Spook up your dinner table with this hauntingly delicious black spaghetti and Italian “skull” meatballs! These “Pasta Mortem” will impress guests and add a dash of frightful fun to your Halloween!
Spooky Season is my Favorite time of the year along with Fall. I hope you get the chance to make this recipe in your kitchen ; my taste tasters loved it! Please let me know how you like it by leaving a comment below!
Looking for some inspiration?… For more Halloween Pasta, click HERE! ; for more Beetlejuice Recipes, click HERE! ; for more Hocus Pocus Recipes, click HERE! for more Witch Recipes, click HERE! ; for more Halloween Recipes, click HERE! ; for more Halloween Cookie Recipes, click HERE! ; and for for more Pumpkin Spice Recipes, click HERE!
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Spaghetti and Skull Meatballs “Pasta Mortem” | Halloween
Equipment
Ingredients
- 8.80 oz (250 g) black squid ink pasta (Spaghetti | Cooked al dente)
- 21 oz (595 g) Pasta Sauce (Warm)
ITALIAN MEATBALLS (Makes 20 regular + 15 skulls)
- 4 oz (115 g) bread crumbs (Panko)
- 3 oz (85 g) milk
- 1 Lb (455 g) ground beef
- 1 Lb (455 g) ground porc
- 4 Garlic Cloves (Minced)
- 2 eggs
- 3.55 oz (100 g) parmesan cheese (Grated)
- 1 oz (28 g) Italian parsley (Chopped | A handful)
- 1 oz (28 g) Fresh Basil (Chopped | A handful)
- 1/2 sweet onion (Chopped)
- 2 tsp (12 g) Worcestershire sauce
- 1 tsp (2 g) Greek oregano
- 1 tsp (6 g) sea salt
- 1/2 tsp (1 g) Pepper Mill
- 1/4 tsp (0.5 g) red chili flakes
Instructions
- Place your Rectangular Mold on top of your medium perforated baking sheet. Set aside.
MEATBALLS PREPARATION
- In a large mixing bowl, stir the bread crumbs together with the milk until combined. Let it soak for 10 minutes.4 oz bread crumbs, 3 oz milk
- When ready, add the ground beef, ground pork, chopped garlic, eggs, Parmesan cheese, Italian parsley, fresh basil, chopped onion and Worcestershire sauce. Sprinkle the Greek oregano, sea salt, black pepper and red chili flakes evenly on top. Use your hands to mix the ingredients until combined. NOTE: Do not to over-mix! Cover and refrigerate for 30 minutes.1 Lb ground beef, 1 Lb ground porc, 4 Garlic Cloves, 2 eggs, 3.55 oz parmesan cheese, 1 oz Italian parsley, 1 oz Fresh Basil, 1/2 sweet onion, 2 tsp Worcestershire sauce, 1 tsp Greek oregano, 1 tsp sea salt, 1/2 tsp Pepper Mill, 1/4 tsp red chili flakes
ASSEMBLY
- Take your preparation out of the refrigerator.
- Using a spoon, scoop 1-teaspoon of preparation into the skull mold, gently pressing it down. Fill the 15 cavities and store in the freezer while preparing the rest of the recipe.
- Then, scoop and roll the rest of the mixture into a 2-tablespoon balls and place them directly inside your Rectangular Mold. This will make about 20 regular meatballs. NOTE: You can rub your hands with a little bit of olive oil to prevent sticking. Refrigerate while preparing the Pasta.
COOK!
- Cook your pasta al dente according to package instructions: 8 minutes for me. Drain and stir some olive oil until well-coated. Set aside.8.80 oz black squid ink pasta
BAKE!
- Preheat oven at 425F/220C. Take your preparations out of the refrigerator and freezer.
- Bake for 12 minutes at 425F/220C. Every oven heats differently and all meatballs are not of the same size: Use the Digital Thermometer to ensure the meat is cooked through at 160F/72C.
- Once your Meatballs are out of the oven, prepare your plates: Add a layer of spaghetti, another one of your favorite tomato sauce with meatballs on top. Enjoy! "BONE" Appétit & Happy HALLOWEEN!21 oz Pasta Sauce
Video
Nutrition
Note: For this recipe, I inspired myself from my Spooky Mummy Meatballs (Halloween) If you have not tried this recipe, you are in for a treat! Enjoy! ~Nessa
Avec cette recette, je participe au Rendez-vous culinaire du Dimanche des Marmitonnes organisé par Isabelle du blog Une Ribambelle d’histoires.
Tous les derniers Dimanches du mois, les Gourmandises cuisinent “Sur la Route de nos Régions”.
En Octobre et Novembre les portes du château du groupe Facebook Halloween Challenge crée par Hilde du blog Livroblog et Lou du blog Myloubook nous sont ouvertes pour un peu de cocooning, douceur et quelques frissons! Joyeux 15eme anniversaire les filles!
Cette semaine je vous emmène à New York City où les Spaghetti et boulettes de viande ont été inventés. Et oui, ce plat que tous les enfants adorent (adultes aussi) a été créée par les premiers immigrants Italiens entre 1880 and 1920. Certainement un petit bout du Sud de l’Italie qu’ils ont ramené avec eux.
Voici la liste des participants de la cuisine cuisine d’automne, Sur la Route de nos Régions et d’Halloween, allez voir les belles choses qu’ils ont réalisé:
- Isabelle du blog Une Ribambelle d’histoires avec des Bourdelots, pommes au four comme en Normandie
- Béa du blog Aux Bouquins Garnis avec un article sur La Guerre et la Paix (9)
- Chantal du blog un grain de sable ou de sel avec des Oeufs du purgatoire ou uova purgatorio
- Claude du blog livres d’un jour avec une tarte à la rhubarbe
- Eimelle du blog Tours et culture avec des lasagnes saumon épinards
- Enna du blog Enna Lit, Enna Vit! avec un article sur Où va le blog cette semaine?
- Liza du blog Atelier Studio Liza Athènes avec la Photo du Dimanche # Un matin d’automne ensoleillé
- Sandrion du blog D’autres vies que la mienne avec un Roman Extrêmement fort et incroyablement près
- Syl du blog Thé, lectures et macarons avec une Chauve-souris en feutrine
- Nessa du blog baking with Nessa avec des Spaghetti / Boulettes de Viande “Pasta Mortem” | Recette Halloween
