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Penguin Meatballs
Penguin Meatballs
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Prep Time:
40 minutes
Total Time:
55 minutes
Transform frozen meatballs into adorable party penguin bites with carrot accents.
Ingredients:
  • 16 strips bell pepper or onion, 1/2 inch by 3 inches
  • 1 large carrot (1 to 1 1/2 inches in diameter)
  • 1 bag (16 oz) frozen cooked plain or Italian-style meatballs (32 count), thawed
  • 16 (6-inch) mini bamboo skewers
Instructions:
  • Preheat oven to 350°F.
  • For the penguin's breast, use strips of bell pepper or onion. Quickly blanch the peppers or onions in boiling water for 20 seconds, then transfer to ice water to cool. Drain and set aside for later use.
  • Slice 16 carrots diagonally (1/4-inch thick). Cut small triangles from the edge of each slice to create beaks. Place the carrot slices for the feet in a small microwavable bowl, cover, and microwave on High for 30 seconds. Meanwhile, make a small hole in each of the 16 meatballs to hold the beak. Insert a skewer through each meatball to create the penguin head. Attach the carrot beak by inserting the carrot triangle into the hole in each meatball, securing it in place with the skewer.
  • Take 16 meatballs for the body of each penguin. Thread a skewer with the first meatball (head), followed by a meatball (body), through one end of a pepper or onion and out the opposite end. Proceed to insert the skewer into a carrot slice with the cutout as the feet, facing forward.
  • Arrange the adorable penguins in a single layer in a shallow, ungreased pan. Bake in the oven for 10 to 12 minutes, or until they are heated through.

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