I know it’s not even October yet, and you may be thinking “Nooooo! I’m not ready for holiday posts!”. I won’t tell you that there’s less than 100 days until Christmas. Nope. Not gonna share that info. But, for the next month I will be sharing my favorite Halloween party foods. Halloween is on a Friday this year, so there’s sure to be ghoulish parties galore. I always plan parties way in advance and the menu is the first thing I get settled. All the party recipes I’ll be sharing have gross names – perfect for Halloween party food. However, take away the little disgusting name cards and you have terrific appetizers for your next non-Halloween party too! If you can’t wait a full month to get your food all settled, you can check out my great big Halloween post from a few years ago, but be aware that there are no easily printable recipe links there — just links back to the places I originally found the recipes.
To start off our devily delicious party food, we have Roasted Zombie Eyeballs. You can make your own meatballs, or just buy some packaged/frozen ones. The secret is in the sauce. You’d never guess that grape jelly and chili sauce would combine into such a devilishly delightful combination! The spicy kick in your eyeballs depends greatly on what brand of chili sauce you use. Start with half the called for amount and adjust to taste. I keep mine warm in a crock-pot on the food table. Good food signs are absolutely essential when renaming for maximum grossness.
These meatballs (sans gross sign) make a great appetizer for football parties as well. Everyone loves a spicy and sweet meatball!
Love this recipe idea? Check out more Halloween party food on my Fabulously Freaky Halloween Fodder post. It’s full of devilish and delicious ideas!
Roasted Zombie Eyeballs
3 -5 lbs frozen cooked small meatballs or 3 -5 lbs Little Smokies sausages
1 (32 ounce) jars grape jelly
2 (12 ounce) jars chili sauce ( I use Heinz Chili Sauce. Remember to start with half the amount and increase to taste.)
1 pinch cayenne pepper (optional)
In a pot combine the grape jelly with the chili sauce; add in the meatballs and simmer for about 45 minutes uncovered or until the sauce has thickened.