12Spanish queen olives with pimentocut in half horizontally
1/2 cupyellow cornmeal
1 1/2 teaspoonsbaking powder
3/4cupFinely shredded cheddar cheese
Preheat oven to 400 degrees F. Spray 2 mini-muffin tins (total 24 muffin cups) with non-stick cooking spray.
In large bowl combine: ground beef, ¼ cup salsa, 2 tablespoons taco seasoning, breadcrumbs, 3 tablespoons milk and 1 egg.
Mix until combined and form into 2 teaspoon measured meatballs. Press an olive half; cut side up into the meatball until level with the meatball.
In medium bowl combine: cornmeal, flour, sugar, baking powder and salt. Whisk to combine. Stir cheese into dry mixture. In small bowl, whisk ½ cup remaining milk, egg yolk and oil. Add to dry mixture and stir until just combined.
Scoop 1 tablespoon portions of corn muffin batter into each of the 24 prepared mini-muffin cups. Place a meatball, olive side up in each cup. Bake for 15 minutes or until muffin is cooked and meatball reaches 160 degrees F (using a food thermometer.)
In medium bowl combine and stir together: sour cream, remaining ½ cup salsa and 1 tablespoon taco seasoning. Cover and refrigerate until eyeball poppers are done.
When eyeball poppers are done, remove from oven and let rest for 2 minutes. Remove from muffin tins and serve with creamy salsa. Serve and enjoy!! They’re Spook-i-licious!!
*Using a higher fat ratio ground beef may cause the meatballs to give off more juices when baking and could effect texture and/or cook time. You could precook the meatballs for about 7 minutes and then proceed with the recipe.
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