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halloween bloody baked rats with oozey guts

(2 ratings)
Recipe by
Kelly Williams
Forked River, NJ

Before you scream bloody murder, faint, or think this is just too gross or a joke, read my take on this (actually very tasty, cute) recipe! I don't know who originally thought of this concept to credit them, but here's my own version. They were a HUGE HIT at 3 different parties I have made them for in the past! Briefly, they are cute little mouse-shaped meatballs filled with melty brie cheese, baked in a sweet sauce and served over *rice as a main dish or plain as an appy. (Uhm, yeah, you guessed it...*maggots. I KNOW, don't shoot me! *Alternate Italian red wine sauce served over broken spaghetti "worms" included if you are just too wimpy.) Mice are complete with peppercorn eyes and noses, mushroom ears, and a wiggly spaghetti tail! But.... *before you serve this at your next Halloween Party, make sure you know your guests well, that they realize they are attending a scary not "cutesie" party, and that they came with a sense of humor! Enjoy...muahahahahahaaaaaa! boo ;) :D Happy Halloween! :D (Photo was made with option #2/main dish/carrots subbed for ears)Taken by TasteTester

(2 ratings)
yield serving(s)
prep time 20 Min
cook time 45 Min

Ingredients For halloween bloody baked rats with oozey guts

  • SAUCE #1 :
  • 2 (12 oz.)
    jars grape jelly
  • 2 (12 oz.)
    bottles heinz chili sauce
  • 2 Tbl.
    sweet baby ray's barbeque sauce, original kind
  • 1/8 tsp.
    garlic powder
  • 1/8 tsp.
    coarse ground pepper
  • 1 1/2 lbs.
    lean ground beef, as lean as you can find
  • 1/2 cup
    dry italian breadcrumbs
  • 1/2 tsp.
    italian seasoning
  • 1/4 cup
  • 1 1/2 tsp.
    dried onion flakes
  • 1 tsp.
  • 1/2 tsp.
    worcestershire sauce
  • 1
    egg, beaten
  • 1/4 tsp.
    garlic powder
  • *15 3/4" cubes brie cheese, no rind
  • *30 green whole peppercorns, for eyes
  • *15 red peppercorns, for noses
  • *30 slices of fresh mushrooms, use ones that have the longest stems, for the ears
  • *small pieces of broken uncooked spaghetti noodles for 2-3 whiskers per mouse per each side of face
  • *15 spaghetti tails, half of a piece of uncooked spaghetti
  • *coarse ground black pepper
  • 15
    *servings cooked and buttered rice with fresh or dried parsley stirred in, or omit and serve as meatball appies over sauce only
  • SAUCE #2:
  • **first add 1/4 cup parmesan cheese to rats/mouse meat mixure
  • then use my homemade spaghetti sauce recipe (mushrooms optional), or your own favorite homemade or jarred adding 1/2-1 cup red wine
  • 15
    servings cooked spaghetti tossed with melted butter or olive oil, fresh chopped or dried parsley and parmesan cheese, or serve over sauce for apppies

How To Make halloween bloody baked rats with oozey guts

  • 1
    Choose which sauce and style you'd like to go, make sauce and set aside. (*Italian-style, option #2, should simmer for about 15 minutes first.)
  • 2
    Mix first 9 ingredients for Rats/Mice and form 15 teardrop-shaped mice around cubes of brie. Place on lightly greased cookie sheet(s) and bake at 400 for about 18-20 minutes. Watch, remove if cheese starts to leak out. Pour sauce of choice into deep-sided holiday baking dish, place mice on top of sauce with spatula leaving grease behind. Decorate mice with eyes, noses, whiskers, tails and ears inserting pointy ends and stem ends of mushrooms. Pepper mice, and spoon a little sauce over bodies. Turn down oven to 350, and bake about 10 minutes longer. Hold on low til guests to arrive.
  • 3
    Serve as a main dish (over the rice or pasta), or serve as appetizers. *In case I'm forgetting something, feel free to ask! These have actually gone over extremely well no matter the crowd I'm entertaining! Give it a try! :D Happy Halloween!!