Wednesday, October 26, 2011

Weeknight Dinner: Bloody Brains, Meatball Eyes, & Breadstick Bones (aka Halloween Spaghetti and Meatballs)

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Just because John and I have no kids, and with his foot really can't celebrate Halloween this coming weekend, didn't mean we couldn't get into the spooky spirit!  In fact, I have long thought how much fun it would be to rent some kids to take trick or treating.  I was lucky in college to nanny many families, and many would include me in their Halloween celebrations.  I would always dress up, too.  After all, being under five feet sometimes I could still pass for a kid, right?  No?  You'd be surprised...

When I saw the many posts that Mel at Mel's Kitchen Cafe had posted about Halloween I started out making a spooky Halloween night menu.  The nice thing about this is you can make it as simple or as complex as you want.  You can buy premade meatballs, premade sauce, etc. and put this meal together in just a few minutes.  Or, you can make the meatballs from scratch which is what I like to do (recipe below)! 

Of couse your bloody eyes and brains are only part of the meal.  Mel posted these breadstick bones that I was loving!  In fact, the breadsticks can be made the day before and re-heated in the oven, that's what I did (I used half a batch of dough on my Mummy Dogs and half on these bones).  You could even do the spaghetti sauce in the crockpot, add the cooked meatballs to cook while you trick-or-treat on Monday.  Then, make the spaghetti and heat up the "bones" when you get home from trick-or-treating.  This is a ghoulish treat that your kids will love to eat (ooh I'm even rhyming)!
Bloody Brains, Meatball Eyes, & Breadstick Bones (adapted from here) Serves:  4
1 1/2 pounds ground turkey
1/2 cup breadcrumbs
1 egg
24 pieces of mozzerella (cut into one-inch cubes)
1/2 batch of dough from Monday
2 tablespoons flour
24 olive slices
1 box thin spaghetti
3 cups spaghetti sauce

Preheat the oven to 350 degrees F.  In a big bowl, use your hands to combine ground turkey, breadcrumbs, and egg.  Make into 24 meatballs.  Press your finger into the middle of each and fit a piece of mozzerella into it.  To bake, line up the meatballs on a greased cooling rack.  Place the cooling rack onto a large cookie sheet.  Bake 25 minutes, until fully cooked through.  Then, carefully press the olive slices into the mozzerella to look like eyes.

Meanwhile, roll out remaining dough.  Cut into 4 strips and carefully knot the ends.  Sift two tablespoons of flour over the dough.  Place on a greased cookie sheet and bake 15 minutes, until slightly golden brown. 

Finally, make the spaghetti according to package directions and toss with 2 cups spaghetti sauce.  Plate the spaghetti and add a few meatball eyes to each plate, covering with additional spaghetti sauce.  Top with a breadstick bone and enjoy!

Now don't think I've forgotten about the Halloween desserts--Friday is a very special one!

Until the next time my oven is on...

1 comment:

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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