Description
These spooky spaghetti eyeballs staring up at you from a bed of bloody pasta will be the creepiest (and tastiest) thing at your Halloween table this year.
Ingredients
Scale
- 1 lb ground beef (80/20 lean-to-fat ratio)
- ½ lb ground pork
- ½ cup breadcrumbs, plain or Italian-seasoned
- ⅓ cup grated Parmesan cheese
- 2 large eggs, lightly beaten
- 3 cloves garlic, minced
- 1 tbsp fresh parsley, finely chopped
- 1 tsp salt
- ½ tsp black pepper
- 16 small mozzarella balls (ciliegine)
- 8 black olives, sliced (for pupils)
- 1 lb spaghetti
- 24 oz marinara sauce (bright red variety)
- 2 tbsp olive oil
- Optional: 1-2 drops red food coloring
Instructions
- Combine ground beef, pork, breadcrumbs, Parmesan, eggs, garlic, parsley, salt, and pepper in a bowl. Mix gently with hands until just combined.
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Form meat mixture into 2-inch balls. Press a mozzarella ball into each, leaving the top exposed to create the “eyeball” effect.
- Place an olive slice on each exposed mozzarella part as the “pupil.”
- Bake at 425°F for 5 minutes, then reduce to 375°F (190°C) and bake 15-18 minutes more until cooked through (165°F internal).
- Meanwhile, cook spaghetti according to package directions until al dente.
- Heat olive oil in a large saucepan, add marinara sauce and optional red food coloring. Simmer 5-7 minutes until slightly thickened.
- Toss cooked spaghetti with ¾ of the sauce and transfer to a serving platter.
- Arrange eyeball meatballs on top of the spaghetti and drizzle with remaining sauce.
- Serve immediately while the cheese centers are still warm and gooey.