Seasonal / Holidays
Cheesy Spiced Meatball Ghosts
Prep Time: 15 Min. | Cook Time: 8 Min. | Servings: 8
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Prep Time
15 Min.
Cook Time
8 Min.
Servings
8
Ingredients
- 4 Tbsp. Butter, melted
- 1/2 tsp. Honey
- 1/8 tsp. Cinnamon
- 1/4 tsp. Chipotle chili powder
- 24 ea. Flour tortillas, street taco size
- 2 C Sargento® Shredded Mild Cheddar Cheese
- 24 ea. 1” Frozen homestyle meatballs, thawed
- 48 ea. Edible candy eyes(available at craft and hobby stores)
Directions
- Pre-heat oven to 350 degrees. In a small bowl, combine butter and next 3 ingredients. Brush one side of each tortilla with spiced butter mixture and place on a large baking pan.
- Sprinkle a small amount of cheese onto the center of each tortilla. Place 1 meatball in the center of each tortilla over cheese.
- Bake tortillas in the oven for 2 minutes or until tortillas are soft enough to fold, but not too hot to hold.
- Place a small muffin tin (12 or 24) near the oven. Remove baking pan from the oven. Working quickly, fold sides of each tortilla towards the center around the meatball, folding sides over each other as needed.
- Place the tortilla meatball cup open side up into the muffin tin while holding the top edges. Repeat with remaining warm tortillas. If tortillas get too cool to fold, return baking pan to oven for another minute, then continue with process.
- Bake for 6-8 minutes or until top edges of tortilla are lightly browned. Remove from oven and let cool for 5 minutes. Transfer tortillas open side down on a platter or plate. They should resemble small ghosts now.
- For eyes, attach small edible eyes(available at craft and hobby stores) using a toothpick and cream cheese as glue. You can also use mini pepperoni, olive slices or cut small holes using the tip of a round pastry tip.
- NOTE; Cherry tomatoes, small mushrooms, or small blanched broccoli florets can be substituted for the meatballs for a vegetarian option.
