BLOODY WORMS & EYE BALLS!
- 1 Lb. Sweet Italian Sausage
- 2- 43 oz. Jars of Marinara Sauce
- 1 small can of sliced black olives
- 1- 15 oz can of sliced mushrooms (dice them) 1 sweet onion diced
- 1 package spaghetti
- 2 lb. lean ground beef
- 2 cups Italian Bread Crumbs (1 per pound of meat) 2 eggs (beaten)
- 4 tbs. Mediterranianish Seasoning
- 1 package of wrapped Pepper Jack cheese slices
Pre heat the grill to 375 degrees. Cook indirectly to avoid any flare ups from the fat leaving the meat balls.
Using your hands and a large mixing bowl, blend the beef, bread crumbs, eggs, and seasoning together. Once blended, take enough of the meat mixture to roll out a ‘ping pong ball’ size meatball. Set aside until all are formed. Use a sturdy perforated rack such as a grill topper to place the meat balls onto the cooking grid to cook. The cook time will be about 30 minutes.
Place the onions into a cast iron pot on your stove to cook the onions down. When almost translucent add the sausage to brown. Chop the meat up into very small pieces while it is browning. Add the Marinara sauce, almost all of the sliced olives (leave a few out to decorate the eyes), and mushrooms. Simmer together until the meat is done.
Cook the spaghetti per the package instructions.
Plate: Take a piece of the Pepper Jack cheese and use a small knife to carve out a small circle that is a little larger than the meat ball. Put some spaghetti onto a plate, cover with some sauce, place a few meatballs on top of the sauce. Next lay the cut out circle of cheese onto the meatball and then a sliced black olive on top of the cheese. Secure the olive with a toothpick.
You now have a cute little Halloween dish for the kids to enjoy!
You can also use the Marinara sauce to make a pizza; with ghost cut out of the cheese on top of the pizza!
TL Stallings, Madison Fireplace & Patio