Ghoulish & Gross Halloween Party Food ~ Sweet ‘n’ Sour Meatball Eyeballs and Rotten Robin Eggs
I promised in the earlier post, Zombiefest with The Walking Dead Season 5 Premiere ~ Chocolate Mint Zombie Cookies Recipe!, that I’d share my instructions and recipes for a few other ghoulish dishes that I mentioned in the post. The Rotten Robin Eggs came about when I added a survival foods theme to the usual creep foods buffet my husband I make each year for our teen sons.
I love pulling “weeds” to bring into the house to make a dinner salad, and am amazed by all that can be eaten in a typical forested or pastured landscape, but it overwhelms me to imagine a need to depend on what can be scavenged and foraged to survive, as the characters in The Walking Dead must do. And being the food geek that I am, I wish the creators would give us more characters who are familiar with edibles and medicinals in nature, such as farmer Hershel who instructed the survivors to make elderberry tea to treat those infected with a mystery virus that ran rampant through the prison compound. Now that we’ve experienced the potentially dark of side of the hipster, and the typical family man turned tyrant in the form of the Governor ~ so glad that’s over with~ I’d love to see a kind old woman who knows her way around the forest, such as sweet woodsy Mags in Catching Fire of The Hunger Games series, join the crew and stoop now and then to pull a bunch of wild spinach from the ground, or show them how to gather, leach, and grind acorns to make flour. But I guess, like Mags, sweet little woodsy women wouldn’t survive very long in such a violent “arena” as one with walkers and cannibals and crazy dictator types. I was hoping that Daryl would have more of a clue as to what could and couldn’t be eaten in the woods surrounding Atlanta, but I’ll settle for the fact that he focuses on his skill with a knife and crossbow, even when all the abandoned houses in the area have finally been picked through, and giant cans of chocolate pudding are no longer available for scavenging.
I’m pretty sure if I were a zombie apocalypse survivor, even with my germaphobia, my desperation to survive would lead me to take chances with foods that I ordinarily would steer clear of. Even if I wasn’t sure what condition they were in, I’d have trouble passing up a nest of eggs and would probably end up dying of food poisoning before I had my first one-on-one encounter with a zombie.
But for the Zombiefest I used good ol’ fresh chicken eggs. I cracked the shells and soaked them in pea soup colored dye and then used my Picnic Deviled Eggs recipe, tinted “yuck” green, to fill them, leaving a little oozing out for the “rotten” effect. And I must admit, it was hard to eat them after I put all of this thought and effort into making them just so gross. But here is how I did it.
I boiled 6 eggs, then cooled them before rolling them on my counter top to crack the shells. Though I did remove bits here and there to allow more dye to get in, I left the shells intact.
Using food color and the instructions on the back of the box for coloring Easter eggs, I made a greenish-brown dye. Then I soaked the eggs in the dye for a good hour or so while I prepared my other Zombiefest dishes.
My husband and I peeled the eggs and loved the crackled green result.
I cut them in half and removed the yolks like I would normally do to make deviled eggs, but I added a green tint to the yolk mixture.
Using a piping bag, I filled three of the egg halves.
I piped a little extra filling onto the end of each half so that it would squirt out of the finished egg when the top half was squished on.
The top half made them look like whole eggs that were spoiled and oozing. Ew.
The meatballs were very easy to throw together and leave to simmer on the stove. Like the pumpkin cheese ball idea, I saw this one in Google Images and decided that eyeball meatballs would be perfect (-ly disgusting) on our buffet table. I took my mom’s sweet and sour meatballs idea that was so popular in the early 90’s as my inspiration, which called for a jar each of chili sauce and grape jelly, and made my own recipe. It seemed a shame to use organic, grass-fed beef and organic ketchup to make something so unhealthy, but I do what I can to use better ingredients for my family when I they are available. And we really do prefer the flavor and texture of pastured beef. Since the final dish would be sweet, I used honey wheat pretzels in place of bread crumbs or crackers to firm up the meatballs.
Sweet ‘n’ Sour Meatball Eyeballs
1 lb. organic, grass-fed ground beef
1/c c. honey wheat pretzel crumbs
1 T pure maple syrup
1/2 tsp. pink Himalayan salt
1/2 tsp. freshly ground black pepper
1 whole large egg
16 green olives with pimientos
Sweet ‘n’ Sour Sauce
1 1/2 c. organic ketchup
1/2 c. apple cider vinegar
1/4 c. packed brown sugar
1 c. water
Combine the meatball ingredients in a medium sized mixing bowl and shape them into 16 ( 1″) balls. Press a green olive into each.
Whisk together the sauce ingredients in a Dutch oven or stock pot (You can throw all of this together in a slow cooker in the morning, I’m sure.).
Bring to a simmer.
Add the meatballs.
Simmer them for 45 minutes to an hour.
The sauce gets nice and sticky as it cooks.
Yield: Approximately 16 meatballs.