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Haunted Meatball Skewers Easy Halloween Appetizer Recipe
C. Motter Cindy

Haunted Meatball Skewers

Delight in these spooky yet savory Haunted Meatball Skewers—perfectly seasoned meatballs with smoky flavors paired with ghostly mozzarella balls and olive eyes for a Halloween appetizer your guests won't forget.
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Prep Time 30 minutes
Cook Time 40 minutes
Simmering Time 20 minutes
Total Time 1 hour 30 minutes
Servings: 18 meatballs
Course: Appetizer
Cuisine: American, Halloween
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Meatball Ingredients
  • 1 ½ lbs ground meat lean ground beef, turkey or plant-based meat alternative
  • ½ cup breadcrumbs panko or regular, gluten-free optional
  • ¼ cup milk dairy or non-dairy
  • 1 large egg binder
  • ¼ cup onion finely chopped, shallots optional
  • 2 cloves garlic minced
  • 2 tbsp fresh parsley chopped
  • 1 tsp Italian seasoning
  • ½ tsp salt adjust to taste
  • ¼ tsp black pepper freshly ground
"Haunted" Assembly
  • 1 cup marinara or BBQ sauce smokier or vibrant marinara recommended
  • 12-16 small fresh mozzarella balls (bocconcini) smallest size available
  • small black olives pitted, for ghost eyes
  • fresh chives or thyme sprigs optional, for ghost mouths
  • 6-8 inch wooden or bamboo skewers soaked 30 minutes if grilling or broiling
Optional Add-ins & Substitutions
  • red pepper flakes for heat
  • ¼ tsp smoked paprika for smoky flavor
  • finely grated zucchini or carrots for vegetable boost
  • small cubes fresh mozzarella for cheese-stuffed meatballs
  • bell pepper pieces red, orange, or yellow, cut into squares
  • cherry tomatoes adds freshness and tang

Equipment

  • large mixing bowl,
  • Baking sheet
  • Parchment paper
  • Skewers
  • Slow Cooker
  • Large skillet,
  • Air Fryer (optional)

Method
 

  1. In a large mixing bowl, combine ground meat, breadcrumbs, milk, egg, onion, garlic, parsley, Italian seasoning, salt, and black pepper. Mix gently until just combined; do not overmix.
  2. Lightly dampen hands and roll mixture into 1 to 1.5 inch balls. Place on parchment-lined baking sheet.
  3. Cook meatballs by oven method: bake at 400°F (200°C) for 15-20 minutes until browned and cooked through. Alternatively, pan-fry over medium-high heat until browned, or air fry at 375°F (190°C) for 10-15 minutes.
  4. Transfer cooked meatballs to slow cooker or large pot, cover with your chosen marinara or BBQ sauce, and simmer on low for 20-30 minutes to 2-3 hours, stirring occasionally.
  5. Drain and pat dry fresh mozzarella balls. Slice black olives into small pieces for eyes. Optionally, cut chives or thyme for mouths.
  6. Assemble skewers by threading meatball, then mozzarella ball, repeat for desired length, keeping mozzarella balls at tops for ghost effect. Add bell pepper pieces or cherry tomatoes as desired for color.
  7. Place olive pieces as eyes on mozzarella balls, and optionally add chive or thyme mouths. Use edible black gel for detailed eyes if desired.
  8. Serve immediately warm with extra sauce for dipping on the side.

Nutrition

Calories: 320kcalCarbohydrates: 12gProtein: 25gFat: 18gSaturated Fat: 7gCholesterol: 85mgSodium: 650mgPotassium: 460mgFiber: 1gSugar: 4gVitamin A: 150IUVitamin C: 10mgCalcium: 150mgIron: 3.5mg

Notes

Meatballs and sauce can be prepared a day ahead to save time. Store components separately for best freshness. Customize with various meat options, sauces, and add-ins to suit dietary needs.
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