Meatball Stuffed Mini Pumpkins
- 1lb ground beef or meatball mix
- 30 mozzarella balls
- 2 pizza crusts
- cooking twine
- marinara sauce for dipping
- 1 egg
Place ground beef or meatball mix (equal parts ground beef, pork, veal) in a large bowl. You can season the meat mixture with garlic powder and Italian seasoning as desired. Form the meat into 1.5inch balls.
Place a small mozzarella ball in the middle of the meatball. Make sure it’s covered completely.
Roll out your pizza crust (store bought works great here for a time-saving step), and using a round (2.5in) cutter, work on cutting out some circles.
Place the cheese filled meatball in the pizza crust circle and wrap it to cover the meatball on all sides. Kind of smoosh the crust on the bottom to seal it up.
Then wrap the crust covered meatball with kitchen twine to create segments, like a pumpkin. Secure the twine underneath the meatball after you’ve wrapped 4 or 5 times.
Now take your egg and whisk with 1 TBSP water to form an egg wash to brush over the tops of your wrapped meatball.
Then bake for 25-30 minutes (or until golden brown and cooked through) in an oven preheated to 375 degrees F. Carefully remove the twine. And serve with marinara for dipping.