Eyeball Pasta Halloween Meatballs (Print-Friendly Version)
Spaghetti and meatballs get a spooky makeover with mozzarella and olive 'eyeballs' for festive fun.
# What You'll Need:
→ For the Meatballs
01 -
450 g ground beef
02 -
1/2 medium onion, finely chopped
03 -
30 g Panko bread crumbs
04 -
2 cloves garlic, minced
05 -
2 tablespoons finely chopped fresh parsley
06 -
1 large egg, beaten
07 -
Kosher salt, to taste
08 -
Freshly ground black pepper, to taste
→ For Assembly
09 -
450 g dried spaghetti
10 -
375 ml marinara sauce, warmed
11 -
Fresh ciliegine mozzarella balls, cut into rounds
12 -
Black olives, sliced crosswise into rounds
# How to Make It:
01 -
Preheat oven to 200°C and line a large rimmed baking sheet with parchment paper.
02 -
Combine ground beef, onion, Panko bread crumbs, garlic, parsley, and beaten egg in a large bowl. Season generously with salt and black pepper. Mix thoroughly with a rubber spatula or your hands until uniform. Shape mixture into balls approximately 2.5 cm in diameter and arrange on prepared baking sheet.
03 -
Bake meatballs for 13 minutes, or until just cooked through.
04 -
Remove meatballs from oven and place a slice of mozzarella and a slice of black olive on each to resemble 'eyeballs.' Return to oven and bake for an additional 2 minutes, until cheese is lightly melted.
05 -
While meatballs bake, bring a large pot of salted water to a rolling boil. Cook spaghetti according to package directions until al dente. Drain thoroughly and transfer to a serving platter.
06 -
Pour warm marinara sauce over the spaghetti. Arrange meatball 'eyeballs' on top and serve immediately.
# Additional Tips:
01 -
For the most striking appearance, use fresh ciliegine mozzarella cut to size and high-quality black olives for clean, dramatic contrast.