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Le Chaudron recipe
Boulettes yeux de vampire
Vampire eye meatballs
⏱ 40 minServes 6Medium310 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
400 g (14 oz)ground meat
1onion
1whole egg
12mozzarella pearls
12 slicesthin black olive slices
3 tbsptomato sauce
- 400 g (14 oz) ground meat
- 1 onion
- 1 whole egg
- 12 mozzarella pearls
- 12 slices thin black olive slices
- 3 tbsp tomato sauce
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- In the bowl, mix the ground meat with the finely chopped onion and the egg, season with salt and pepper and knead well.
- Roll into even large walnut-sized balls and brown on all sides in the skillet about 10 minutes over medium heat.
- Meanwhile, drain the mozzarella pearls and have the olive slices ready for pupils.
- At the end of cooking, press a mozzarella pearl lightly onto the top of each meatball for the white of the eye.
- Put an olive slice in the center of each mozzarella for the pupil, then drizzle tomato sauce around for bloody veins.
- Arrange hot on a platter with a little sauce and serve right away with picks.
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