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
Equipment
Instructions
Set the EGG for indirect cooking with the convEGGtor at 350ËšF/177ËšC
Add all ingredients except the black olives, ketchup, and spaghetti sauce in a bowl and combine. Mix well and form into golf ball-sized meatballs. Add Paella Grill Pan with a drizzle of olive oil to the EGG to preheat. Add meatballs and cook until golden brown. Remove from heat.
Mushroom skulls: Take each mushroom and poke a hole with a straw for the eyes. Using a small paring knife, cut slits for the nose and teeth on the stem.
Using a spoon, remove the meatballs from the Paella Grill Pan and drain the excess oil. Add spaghetti sauce to Paella Grill Pan to cover the bottom. Place meatballs on top of the sauce, add mushroom skulls, drizzle with shredded cheese, and top with a black olive slice. Place back on the EGG and heat until tomato sauce bubbles, the cheese is melted, and the internal temperature of the meatballs reaches 160˚F / 71˚C. Remove from heat and squeeze ketchup on each meatball for the “creepy” effect.
