Smoky Bloody Meatballs – terrifyingly tasty
It’s that time of the year. Those creepy little monsters are coming out of their shelter to haunt you in your dreams. Or is it more than a nightmare? Don’t worry! These Smoky terrifyingly delicious Bloody Meatballs are there for your safety. As soon as you serve the bloody meatballs to your “unwanted” guests their mindset will shift from eating your guts to engorge the stack of smoky meatballs you’ve prepaered. You’re save for halloween. But do you really want to share?
Disclosure: Recipe for Lidl Belgium. Affiliate links are used. All opinions shared are my own and sincere.
In a collaboration with Lidl Belgium every once a while I’m going through the store looking for some nice new products to work with. I get the freedom to do what I want as long as I’m using the products of Lidl. The only “intervention” they make is suggesting me to work according some theme’s. This month it’s all about game. But while searching for inspiration my mind got distracted by seeing these black pudding sausages. A product I just couldn’t ignore. For those looking for game recipes don’t worry they’ll come soon! But for now it’s time to scare your kids and/or friends making these bloody meatballs. The black pudding is a surprising stuffing going well along some interesting ingredients like cranberry and whisky.
Black pudding you either love it or hate it! I’m in the lovers camp and since you are still reading I suppose I can welcome you in this awesome club of foodloving badasses. The smooth texture is a big win. Even as a kid I loved this delicious sausage baked and served with applesauce. Another one of my favorite meals were the scotch eggs. Being the source of inspiration for these bloody meatballs. Replacing the egg by the black pudding. Those who are in the doubt camp might want to taste these meatballs. The taste is more subtle since it’s complimented with the chicken mince, yet still present enough to notice the unique taste of black pudding. It’s time to take a risk! 50 procent of the doubt clan might get convinced. The others who tried and failed the test… Keep trying! One day you’ll get it :).
Bloody meatballs need the looks. So I needed a bloodred bbq glaze to colour the bloody meatballs with. The apples got me thinking about the cranberry jam that brings out some nostalgic memories taking me back to christmas eve when I was a kid. Served with poached apples it was my favorite combo. Far better than the chicory and green beens that seemed to be on the same menu. The sweet and sour tasting sauce spiced up with a touch of piri piri and a sip of whisky making it a perfect sauce to be glazed upon these bloody meatballs. And what’s best? All ingredients go perfect with a touch of smoke!
Is your inner vampire lurking for smoky bloody meatballs? Don’t hesitate to fire up your kamado and make them right away! The result is quite surprising! I bet your Halloween guests will either be shocked or in total love with them! So you can’t lose! If you make these frightening balls I’d be happy to see the result! So don’t forget to tag me or share your pictures with me!
They are coming out those creepy little monsters haunting you in your dreams. Or isn’t it a dream? Don’t worry! As soon as you serve these bloody meatballs to your “unwanted” guests I’m pretty sure their lust for your body will soon be aimed at these terrifyingly tasty meatballs. Your Halloween party has it’s first big hit!
- 1 kg Chicken mince or mixed mince
- 1/2 apple
- 1 handful of chopped nuts
- Salt and pepper at taste
- 1 tsp ground nutmeg
- 1 tsp cinnamon powder
- 1 Black pudding sausage
- 1 batch spicy cranberry sauce Link in instructions below.
Add a sip of olive oil to a frying pan and roast the cinnamon for a minute or two to let them release their flavors.
Cut a half apple into small dices and bake them in the cinnamon oil. Set aside to cool down. Meanwhile chop the nuts.
Take a deep bowl and add the chicken mince to the bowl together with the diced apples and chopped nuts. Spice it up with nutmeg salt and pepper.
Mix thoroughly with your clean hands until all ingredients are equally devided and the mixtur becomes sticky and firm. If necessary add some breadcrumbs to firm up the meat dough.
Cut the black pudding sausage in equal slices from about 0.5 cm thick.
Pick a portion of chicken mince with wet hands (prevents the meat from sticking to your hands) and put it on a cutting board. Put a slice of black pudding on top and cover it up with more mince. Form some nice balls by hand. Repeat with the rest of the meat and black pudding.
Add a couple of chunks smokewood to the fire and wait until the smoke turns slightly blue.
Put the bloody meatballs on the grid at an indirect heat zon section. Let them smoke until you reach an internal temperature of 72°C. (this takes about an hour depending on the size of your balls … Those on the grill offcourse).
About 5 minutes before the end of your session, put the meatballs in the saucepan and cover them in sauce. Put them back on the grill to caramelize. You can do this directly above the heat source if you stay nearby. The sugar in the glaze is delicate to burn. So stay alert and move the balls when necessary.