You can either purchase the small frozen meatballs or make your own. I made mine out of a pound of ground turkey, seasoned only with a bit of salt and pepper because I wanted the sauce that’s going on them to shine through. I cooked the meatballs in the oven until cooked through and then placed in a skillet with the following: 1/2 cup grape jelly, 1/2 cup packed brown sugar, 1/4 cup vinegar, 1/4 cup ketchup, 1/4 cup barbecue sauce (I really like the apple butter one with this – it’s also good with a regular barbecue sauce and then adding in a tablespoon of apple butter as well). If you want some extra spice, you can throw in some salsa as well. I brought this just up to a boil and then turned it down to a simmer, cooking uncovered for about 15 minutes until the sauce has thickened.
Place the meatballs on a plate and top with a peeled hardboiled egg as the spider’s body, a black olive as the head, and strips of red pepper as the legs. You can further embellish as desired.