Spooky Spaghetti MummiesOctober 21, 2016 By Cathy — 14 Comments
These spaghetti mummies are scary delicious! Pasta is swirled in a creamy sauce and topped with mini pork meatball eyes in this Halloween-inspired dish.
As promised, fright week continues here at What Should I Make For… with these spooky spaghetti mummies. I started the week a little backwards, angling for your sweet tooth by presenting you with dessert first and the recipe for these easy ghost cupcakes. Of course that’s the dream sequence for my kids as they’re guarnteed room for dessert, but not always the best idea when I’m offering broccoli as a side. But in this case, I feel like we’re all good because…spaghetti and meatballs! Right?!
As much fun as I had creating and styling these mummies, it was paramount to me that they taste really, really good. So good that I would post this recipe on its own, regardless of the Halloween hijinks. Well, let me tell you, this pasta dish would be equally delicious served on Christmas, St. Patrick’s Day or on any given Tuesday.
The sauce is creamy and slightly nutty thanks to the parmesan and nutmeg. The pork meatballs are reminiscent of your favorite pork sausage because of the fennel seeds and Italian seasoning mixed in. And it all comes together in one dish as the meatballs and cooked pasta are tossed into the sauce with just the right amount of pasta water.
I don’t often rely on gimmicks when presenting my boys with dinner. Our deal is you have to try, but you don’t have to finish. And I usually make sure there’s at least one thing that they like on the plate. Well, in this case they like it all and they got a kick out of the kid-friendly styling. They had the best time plucking out the eyeballs and gobbling them up and then twirling the mummy’s face into a creamy, cheesy bite. I even tucked a couple of extra meatballs inside the mummy for a pleasant surprise as they twirled and slurped.
This spooky dish is the perfect pre-trick-or-treating fuel and will fill those bellies with something other than sugar. And it just might make my guys a little more amenable to sharing some of their haul with the chef. Fingers crossed for a surplus of Butterfingers!
- Mini Pork Meatballs
- 1 lb ground pork
- 1 egg, lightly beaten
- 2 Tbsp whole milk
- ¼ cup panko or regular breadcrumbs
- ⅓ cup parmesan cheese, grated
- 2 tsp dried Italian seasoning
- 2 tsp fennel seeds, slightly crushed
- 1 tsp garlic powder
- ¼ tsp freshly ground black pepper
- 1½ tsp kosher salt
- Creamy White Wine Sauce
- 2 Tbsp butter, unsalted
- ½ cup (2 large) shallots, minced
- 2 cloves garlic, minced
- 3 Tbsp all-purpose flour
- 1 cup dry white wine
- 1 cup heavy cream
- ⅔ cup parmesan cheese, grated
- 1 tsp kosher salt
- Dash of black pepper
- Dash of freshly grated nutmeg
- ½ cup+ reserved pasta water
- 1 lb spaghetti or bucatini cooked according to package directions
- 1-2 cups pasta water reserved
- Mini Pork Meatballs: Preheat oven to 375 degrees and line a sheet pan with parchment paper.
- Combine all ingredients in a bowl and mix to combine. Take care not to overmix or the meatballs will become tough.
- Roll out teaspoon-size meatballs and place on prepared pan. Bake for 20-25 mins, until cooked through and browned.
- Creamy White Wine Sauce: Melt butter in a large saute pan over medium heat. Add shallots and garlic and cook until softened, about 3-4 mins.
- Stir in flour and cook for 1-2 mins. Slowly pour in the white wine and continue to cook until wine is reduced by half, about 3-4 mins.
- Add cream, parmesan, seasonings and ½ cup reserved pasta water. Stir and cook 3-5 mins until sauce reduces slightly and begins to thicken.
- Add in meatballs and spaghetti and toss to coat. Thin with additional pasta water as needed.
- To serve: Using tongs or a large fork, twirl spaghetti into a mound and place on a plate. Place two meatballs on top as eyes, then top with a smaller swirl of pasta. You'll likely have extra meatballs to enjoy. Try tucking them inside the mummy for a little surprise!