For a Halloween potluck amongst friends, I decided to create a dish of gooey, gut-filled fruit bats, roasted with their wings, and accompanied by addition blood sauce. I had previously made a dish of gut-filled bats using large tomatoes, but I decided that, being smaller, meatball fruit bats needed to be stuffed with grape tomatoes instead. After brainstorming on the idea for a while, this is the recipe that I came up with - appropriately gory and tasty, at the same time. They make a great addition to any gruesome Halloween buffet, and I have included direction for a vegetarian friendly version. Enjoy!
Step 1: Mixing Body Meat
Yes, it's just making meatballs, but isn't it more fun when you call it body meat? Yum!
This is my basic meatball mixture recipe. You can use your own favorite recipe in its place, if you prefer. Fruits bats aren't prejudiced.
In a large bowl, mix together 1 lb. of medium ground beef, 1 cup fresh bread crumbs*, 1 egg, 1/2 tsp. salt, 1/4 tsp. black pepper and 1-1/2 tsp. dried oregano.
Using a small ice cream scoop, portion out the meat mixture on a cutting board, to make the assembly easier.
Wash 1 pint of small cherry or grape tomatoes. I say small, because the bigger they are the less like fruit bats they will look. Also, small tomatoes are much easier to cover with the meat mixture, forming a complete meatball.
*Note: In this case, fresh bread crumbs are better, due to the fact that they absorb moisture better. I throw a few slices of old bread(which I keep handy in the freezer) in the food processor and pulse until I get a nice crumb.