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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.
Tips for success
- Keep the meatballs round and uniform in size so they resemble “eyeballs”.
- Keep an eye on the meatballs as they bake. Because they are small, they could dry out if they’re overcooked.
- Keep extra pasta water on hand for thinning the sauce. The starch from the pasta helps to create a velvety, creamy sauce.
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!
- 1 lb ground pork
- 1 egg, lightly beaten
- 2 Tbsp whole milk
- 1/4 cup panko or regular breadcrumbs
- 1/3 cup parmesan cheese, grated
- 2 tsp dried Italian seasoning
- 2 tsp fennel seeds, slightly crushed
- 1 tsp garlic powder
- 1/4 tsp freshly ground black pepper
- 1 1/2 tsp kosher salt
- 2 Tbsp butter, unsalted
- 1/2 cup shallots, minced (about 2)
- 2 cloves garlic, minced
- 3 Tbsp AP flour
- 1 cup dry white wine
- 1 cup heavy cream
- 2/3 cup parmesan cheese, grated
- 1 tsp kosher salt
- dash of black pepper
- dash of freshly grated nutmeg
- 1/2 cup reserved pasta water (plus a little more if needed)
- 1 lb spaghetti, cooked according to package directions
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Preheat oven to 375 degrees and line a sheet pan with parchment paper.
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Combine all ingredients in a bowl and mix to combine. Take care not to overmix or the meatballs will become tough.
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Roll out teaspoon-size meatballs and place on prepared pan. Bake for 20-25 mins, until cooked through and browned.
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Melt butter in a large saute pan over medium heat. Add shallots and garlic and cook until softened, about 3-4 mins.
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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.
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Add cream, parmesan, seasonings, and 1/2 cup reserved pasta water. Stir and cook 3-5 mins until sauce reduces slightly and begins to thicken.
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Add in meatballs and spaghetti and toss to coat. Thin with additional pasta water as needed.
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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!
- Keep the meatballs round and uniform in size so they resemble "eyeballs".
- Keep an eye on the meatballs as they bake. Because they are small, they could dry out if they're overcooked.
- Keep extra pasta water on hand for thinning the sauce. The starch from the pasta helps to create a velvety, creamy sauce.
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Karen @ Seasonal Cravings says
This is the cutest Halloween dinner ever and it’s something I know my kids would eat. They love any creamy sauce and meatballs. Thanks for the great idea. Are you the best mom ever?
Cathy says
Ha, you’re too sweet Karen! This dinner makes up for the fact we still haven’t figured out their Halloween costumes yet!
Dawn - Girl Heart Food says
This is awesome! And you’re right….this would be tasty anytime, regardless of Halloween! Love that sauce with cream, nutmeg and shallots. There’s no way you’re going wrong there. Pinning this! Have a wonderful weekend!
Cathy says
Thanks Dawn. The hint of nutmeg makes it for me too!
Alida | Simply Delicious says
How cute! And I just love the idea of a creamy white wine sauce with the meatballs. Yummy!
Cathy says
Thanks Alida! I love the pairing of the pork meatballs with the creamy sauce too.
Mary Ann | The Beach House Kitchen says
So totally adorable Cathy! Wish my boys were younger! They would have really appreciated that dinner before a long night of trick or treating!
Cathy says
Thanks Mary Ann! My older son gets a kick out of them, but I can see that he’s borderline “too cool”!
Natasha @ Salt & Lavender says
I think this is possibly the cutest Halloween dinner I’ve ever seen!!
Cathy says
Thanks Natasha! I definitely prefer spooky/cute to spooky/gross!
Mary says
These spaghetti mummies look cute and spooky at the same time 🙂 I’m really enjoying fright week.
Cathy says
Thanks so much Mary! I’ve been having fun with fright week too!
The Sweet Nerd, Cindy says
Love this! You are hilarious…. already placing orders on Halloween candies. That’s brilliant. I am thinking if I make this for every meal from here on out until Halloween, I might be able to collect Almond Joy, Kit Kat, SweetTarts, and Fun Dips. Liam literally laughed out loud when he saw the mummy. So cute. I can’t wait to try.
Cathy says
Ha thanks! I loooove Almond Joy too. Is it wrong to overfeed your kids so they’re more apt to share their treats? 😉