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Creepy Meatball Eyeballs

Big Green Egg Halloween Recipes

Cooking Halloween recipes with a Big Green Egg lets you bring a festive, smoky twist to your celebrations. This versatile outdoor cooker is perfect for creating crowd-pleasing dishes with its excellent heat control and signature wood-fired flavor. Whether you’re planning spooky appetizers, hearty mains, or autumn-inspired desserts, the Big Green Egg provides the perfect setup for a memorable Halloween feast, letting you enjoy the season’s flavors with ease.

Ingredients

-1 pound of ground beef or ground turkey
-Olive oil
-½ cup Italian-style breadcrumbs
-1 small onion chopped
-1 tsp dried thyme
-1 tsp dried oregano
-Black pepper to taste
-1 egg, beaten
-5-6 white mushrooms cut in half
½ cup shredded cheese
-Black olives sliced
-Ketchup
-Squeeze bottle
-1 jar of prepared spaghetti sauce

Instructions

Equipment
Big Green Egg Cast Iron Plancha Griddle

Method
Set the EGG for indirect cooking with the convEGGtor at 177˚C.

Combine all the ingredients in a bowl, excluding the black olives, ketchup, and spaghetti sauce. Blend thoroughly and shape into meatballs the size of a golf ball. To heat up the plancha, sprinkle it with olive oil. Cook the meatballs until they turn golden brown. Take off the heat.

Skulls of mushrooms: Using a straw, pierce a hole in each mushroom to represent the eyes. Make incisions on the stem for the nose and teeth using a tiny paring knife.

Spoon out the meatballs from the plancha and pour off any extra oil. Cover bottom of plancha with spaghetti sauce. Top with a piece of black olive, shredded cheese, mushroom skulls, and meatballs all arranged over the sauce. Reposition on the EGG and cook until the cheese melts, the tomato sauce bubbles, and the meatballs’ internal temperature reaches 71˚C. Take out of the heat and give each meatball a squirt of ketchup for a “creepy” look.