Monster meatballs
- Energy Kcal 447
- Carbohydrates g 45.5
- of which sugars g 7.6
- Protein g 17.3
- Fats g 21.7
- of which saturated fat g 7.94
- Fiber g 4.6
- Cholesterol mg 80
- Sodium mg 2043
- Difficulty: Easy
- Prep time: 40 min
- Cook time: 55 min
- Serving: 4
- Cost: Low
PRESENTATION
Polpettine mostruose is such a delightfully spooky dish, perfect for Halloween—really fun!—and it’s got that playful touch everyone loves. Originating from Southern Italy, these monster meatballs are usually cooked in tomato sauce, but here's the twist. Instead of the usual beef or pork, they’re made with bread and creamy ricotta. So tender, right? Perfect for kids. With silly "eyes" and spooky shapes, these Halloween meatball recipes will make everyone grin before they even take a bite.
The moist tomato sauce soaks right into each meatball, giving it this genuine Southern Italian vibe. And look, paired with ghost-shaped mashed potatoes, it's like a Halloween party—super fun—for your eyes and taste buds. Kids will adore the soft, goofy-looking spooky meatball appetizers while giggling at the table. Seriously, the mashed potato ghosts are so creamy and just blend with the tangy sauce. It all comes together perfectly. Like, both silly and super tasty.
These monster meatballs? They vanish super quick—kids just can’t get enough of those funny faces and the melt-in-your-mouth texture. Adults, they love the nostalgic flavors. In Southern Italy, small meatballs in sauce are, honestly, a comforting tradition, and adding a Halloween twist? Which is great. It's more fun than ever.
So if you're on the lookout for creative meatball ideas or cool Halloween party food, this dish is spot-on. Pretty simple to prepare ahead of time, turning dinner into a memorable event. From the playful presentation to the rich, warm flavors, polpettine mostruose is all about sharing laughs and making memories—keeping everyone happily stuffed on Halloween night. With its blend of tradition and whimsy, it's sure to be a hit at your next spooky gathering. Enjoy a taste of Southern Italy with a fun, festive twist. And you know what? Kids and adults will dive in for seconds. Happy Halloween!
INGREDIENTS
- Ingredients for 20 meatballs of about 20 grams each
- Ricotta cheese - cow's milk 175 g
- Parmigiano Reggiano PDO cheese - grated 50 g
- Bread - crumb 70 g
- Milk - fresh 125 ml
- Eggs - 1 medium
- Breadcrumbs ¼ cup (30 g)
- Nutmeg - grated to taste
- Salt - fine 1 pinch
- Broth - vegetable 1 l
- For the potato cream
- Potatoes 1.3 lbs (600 g)
- Shallot 1
- Olive oil - extra virgin to taste
- Salt - fine 1 pinch
- Broth - vegetable 800 ml
- For the tomato sauce
- Tomato purée - 500 g
- Olive oil - extra virgin to taste
- Salt 1 pinch
- Basil 3 leaves
- For decorating
- Olive - green pitted 3
- Sesame seeds - black to taste
How to prepare Monster meatballs
To prepare the monstrous meatballs, prepare the vegetable broth needed for the meatballs and for cooking the potatoes, then start with the dough: in a bowl soak the bread crumbs in the milk 1, making sure it is completely absorbed. Meanwhile, in another bowl pour the ricotta, grated cheese 2, grated nutmeg; also add the lightly squeezed soaked bread 3 and the egg.
Salt to taste and knead with your hands 4. If the dough is too soft, add 2 tablespoons of breadcrumbs. Slightly wet your hands to prevent the mixture from sticking and form 20 meatballs of about 20 grams each 5 and set them aside. Continue the preparation starting with the potato cream: peel the potatoes, cut them into pieces 6
then cook them over medium heat in a large pan with the shallot 7, a drizzle of oil. Pour in the vegetable broth to cover them just barely 8 to facilitate cooking (it will take about 40 minutes). Once ready, mash them with a food mill 9
and collect them in a small bowl 10. Then also prepare the tomato sauce by pouring the tomato puree into a pan with a drizzle of oil 11; cook it for about 15 minutes over low heat and when it is ready, adjust the salt and add 3 leaves of fresh basil. Then bring the broth needed for cooking the meatballs to a boil and immerse a few at a time for a few minutes 12.
Then drain them 13 and let them dry on a tray lined with absorbent paper. At this point, assemble your plates: pour the tomato sauce on each 14, place 3-4 meatballs and on each one position a slice of pitted green olive to simulate the eye 15.
Next to the meatballs, pour one or two teaspoons of potato cream 16 (you can also use a piping bag to create a little cloud of potato cream), shaping them into ghosts 17 and make the eyes with black sesame seeds. Here is your recipe for monstrous meatballs ready 18!