Halloween of 2020 might look a little different this year when it comes to Halloween parties or trick-or-treating, but one Halloween tradition that can carry on as usual are the spooktacular eats.
Every year, my little ones look forward to all of the sweet treats associated with the holiday. But as a mom, my favorite Halloween eats are the transformation of everyday foods they might occasionally snub their noses up at into festive creations that somehow taste a little bit better because they look a little spooky. This is a great way to try out new recipes or sneak some veggies into their diet.
I came to this conclusion a few years back when a couple of my picky eaters who never eat the meat sauce on their spaghetti — instead just preferring the plain spaghetti noodles with a sprinkle of Parmesan cheese — devoured an entire plate of Green Worm Spaghetti with Eyeballs. The worm spaghetti was made of green veggie pasta, and the “eyeballs” made of sliced string cheese with olive bits for the pupils on top of my classic spaghetti sauce recipe. Somehow the added touch of worms and eyeballs made it more appetizing for my little ones, so the tradition of Halloween themed foods began.
So if your kids are picky eaters like mine, or you’re wanting to introduce some new recipes into their diet, these spooky Venison Mummy Meatballs with a simple homemade marinara sauce are definitely a hit with the little ones — and the adults too!
Venison Mummy Meatballs
2 pounds ground venison (if you don’t have access to wild game, ground beef is a perfectly acceptable substitute)
1 large egg
1/4 cup parmesan cheese
1/2 teaspoon Italian seasoning (I used PS Seasoning Good Fella Italian Herbs)
1/4 teaspoon Johnny’s seasoning salt
1 8 ounce Pillsbury ready-to-bake original crescent rolls
Preheat oven to 375 F. Mix all ingredients into ground venison and roll into golf ball sized meatballs. In skillet on medium-high heat, brown meatballs on all sides until almost fully cooked. Drain fat and transfer to baking sheet. Unroll Pillsbury crescent dough out onto cutting board and press perforations together. With knife or pizza cutter, cut lengthwise into 1/4 to 1/2-inch strips.
Wrap dough around each meatball to look like “bandages,” stretching dough slightly to cover meatballs. Separate “bandages” near one end to show meatball “face.” On ungreased large cookie sheet, place wrapped meatballs and bake for approximately 15 minutes or until crescent dough is golden brown.
Once out of the oven, use a toothpick as a “paint brush” and dot eyes using ketchup.
Serve with warm homemade marinara sauce for dipping mummies.
Homemade Marinara Sauce
28-ounce can San Marzano tomatoes
8-ounce can tomato sauce
4 garlic cloves
3 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon Johnny’s Seasoning Salt
1/4 teaspoon dried oregano
Handful (approximately 1/2 cup) fresh basil, chopped