Halloween Meatballs with Cheesy Skulls

Name: Halloween Meatballs with Cheesy Skulls
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 to 6 servings
Ingredients: 8 to 12 mini cheese rounds, wax casings removed; 2 tablespoons olive oil; 3 cloves garlic, sliced; One 28-ounce can crushed tomatoes; Kosher salt; 1 1/2 pounds frozen meatball

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Level: Easy

Total: 35 min
Active: 15 min

Yield: 4 to 6 servings

This five-ingredient Halloween-inspired dinner is so easy it’s scary! Mini cheese rounds fit perfectly into skull-shaped molds, and when quickly melted become the perfect creepy garnish for the meatballs and sauce. The sauce comes together with just three ingredients: olive oil, garlic and crushed tomatoes. Using frozen meatballs and simmering them straight from frozen in the sauce is a shortcut that helps add extra flavor. Use your favorite shape of pasta or try black squid-ink spaghetti or a special Halloween-themed pasta for even more ghoulish fun.

Level: Easy

Total: 35 min
Active: 15 min

Yield: 4 to 6 servings

Ingredients

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8 to 12 mini cheese rounds, wax casings removed

2 tablespoons olive oil

3 cloves garlic, sliced

One 28-ounce can crushed tomatoes

Kosher salt

1 1/2 pounds frozen meatball

Directions

Special equipment:

a nonstick aluminum 20-cavity skull bites pan

Preheat the oven to 300 degrees F.
Place each mini cheese round in an indentation in a nonstick aluminum skull bites pan. Bake until the cheese is mostly melted, about 5 minutes. Remove from the oven and let set until cooled and hardened, pressing down with a spoon every few minutes to release any air bubbles, about 20 minutes.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and stir until fragrant, about 30 seconds, then add the crushed tomatoes and 1/2 teaspoon salt. Stir and bring to a simmer. Add the meatballs, stir to coat, cover, reduce heat to medium-low and cook, stirring occasionally, until the meatballs are warmed through, about 25 minutes.
Once the meatballs are warmed, remove the lid and take the skillet off the heat. Gently remove the cheese skulls from the tin with your fingers and place them evenly over the top of the meatballs. Spoon the sauce lightly over the skulls for extra spookiness. Serve warm.