Ghost Meatballs | Recipeish | Gustus Vitae
- Yield: 4 large, cheesy meatballs.
- Time Estimate: Around 90 minutes, including an hour unattended.
- Storage Notes: Can be kept, refrigerated, for up to 3 days.
- Difficulty: Easy.
Everyone loves meatballs, and these giant, juicy, cheesy numbers are just the thing to make for the kids this Halloween. Use a pressure cooker to make deeply flavored sauce, and grind great pork: kids will love how these look and grownups will love how they taste.
- 2 Boneless pork loin chops (about 2 Lbs)
- 2 Eggs
- A Few squirts of duck fat spray
- 3 Tbs Extra virgin olive oil
- 2 Tbs Cornstarch
- 5 Tbs Taste of Tuscany seasoning
- 3 Tbs Probiotic Ocean Salt
- 2 Tbs Granulated Garlic
- 1 Can San Marzano tomatoes
- A Few sprigs of basil for garnish
- 6 Slices provolone
- Preheat oven to 350F.
- Grind pork loin chops, and mix in a large bowl with 1 Tbs each of Probiotic Ocean Salt and Taste of Tuscany, plus cornstarch and eggs, until well combined, then cover and pop in the fridge.
- Bring a pressure cooker up to high, and add olive oil, tomatoes, Granulated Garlic, 4 Tbs Taste of Tuscany, and 2 Tbs Probiotic Ocean Salt.
- Seal and bring up to 2 bars, then reduce temperature and cook for 30 minutes before removing from heat and allowing to depressurize.
- Bring a cast iron pan up the medium high heat, and give it a couple squirts of duck fat.
- Form 4 large meatballs and sear, around 2 minutes on the top and bottom.
- Flip meatballs so they're as 'tall' as they can be, then use an immersion blender to puree the red sauce, before pouring into the cast iron pan around the meatballs.
- Pop in the oven and cook, uncovered, for 25 minutes.
- Briefly remove, and top meatballs with provolone, with an extra half slice on top of each meatball.
- Return to the oven for 5 minutes.
- Set the table and chiffonade the basil.
- Poke eyes and mouth into the meatballs to make the ghosts, serve with the 'blood' red sauce, and devour.