Classic spaghetti and meatballs get a spooky Halloween makeover! Juicy meatballs are topped with mozzarella slices and olive “pupils” to create eerie eyeballs, served over spaghetti with “bloody” marinara sauce.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 25 minsCook Time 25 minsTotal Time 50 minsFor the meatballs (“eyeballs”)
1 lb ground beef (or half beef/half pork mix for juicier meatballs)
½ cup breadcrumbs
1 egg
2 cloves garlic, minced
2 tbsp parsley, finely chopped
1 tsp dried oregano
½ tsp salt
½ tsp black pepper
2 tbsp Parmesan cheese, grated
For the “eyeball effect”
10 mini mozzarella balls (ciliegine), halved
10 black olives, sliced into rings (for pupils)
For the sauce & pasta
2 tbsp olive oil
1 onion, finely diced
2 cloves garlic, minced
1 can crushed tomatoes
2 tbsp tomato paste
1 tsp dried basil
½ tsp chili flakes (optional)
Salt & pepper, to taste
1 lb spaghetti
Make the meatballs
1
Preheat oven to 400°F (200°C) . Line a baking tray with parchment paper.
In a bowl, combine ground meat, breadcrumbs, egg, garlic, parsley, oregano, Parmesan, salt, and pepper. Mix gently until just combined.
Roll into golf-ball-sized meatballs (about 18–20).
Place on tray and bake for 15 minutes , or until browned and cooked through.
Cook the sauce
2
Heat olive oil in a large pan over medium heat.
Sauté onion and garlic until softened (5 minutes ).
Stir in crushed tomatoes, tomato paste, basil, chili flakes, salt, and pepper.
Simmer for 15 minutes , until thick and rich.
Cook the spaghetti
3
While sauce simmers, cook spaghetti in salted boiling water until al dente.
Drain and toss lightly with a bit of olive oil to prevent sticking.
Assemble the eyeballs
4
Once meatballs are cooked, place a mozzarella half on each meatball.
Return to oven for 2 minutes , just until cheese softens slightly (don’t overmelt—it should stay round like an eyeball).
Place an olive slice in the center of each mozzarella to make a “pupil.”
Serve
5
Divide spaghetti onto plates and ladle marinara sauce generously on top.
Place 2–3 “eyeball” meatballs on each plate.
For extra gore, drizzle sauce around the “eyes.”
Serving Suggestions
6
Perfect as a Halloween party dinner centerpiece.
Serve with garlic bread “bones” or a green monster salad.
For an eerie effect, serve on black plates with extra sauce “blood.”
Tips & Variations
7
Cheesy alternative: Use sliced provolone or white cheddar for larger “eyeballs.”
Vegetarian option: Use veggie meatballs or stuffed mushrooms for the eyes.
Kids’ version: Skip chili flakes for a milder sauce.
Make-ahead: Meatballs can be baked a day ahead, then reheated in sauce.
Ingredients For the meatballs (“eyeballs”)
1 lb ground beef (or half beef/half pork mix for juicier meatballs)
½ cup breadcrumbs
1 egg
2 cloves garlic, minced
2 tbsp parsley, finely chopped
1 tsp dried oregano
½ tsp salt
½ tsp black pepper
2 tbsp Parmesan cheese, grated
For the “eyeball effect”
10 mini mozzarella balls (ciliegine), halved
10 black olives, sliced into rings (for pupils)
For the sauce & pasta
2 tbsp olive oil
1 onion, finely diced
2 cloves garlic, minced
1 can crushed tomatoes
2 tbsp tomato paste
1 tsp dried basil
½ tsp chili flakes (optional)
Salt & pepper, to taste
1 lb spaghetti
Directions Make the meatballs
1
Preheat oven to 400°F (200°C) . Line a baking tray with parchment paper.
In a bowl, combine ground meat, breadcrumbs, egg, garlic, parsley, oregano, Parmesan, salt, and pepper. Mix gently until just combined.
Roll into golf-ball-sized meatballs (about 18–20).
Place on tray and bake for 15 minutes , or until browned and cooked through.
Cook the sauce
2
Heat olive oil in a large pan over medium heat.
Sauté onion and garlic until softened (5 minutes ).
Stir in crushed tomatoes, tomato paste, basil, chili flakes, salt, and pepper.
Simmer for 15 minutes , until thick and rich.
Cook the spaghetti
3
While sauce simmers, cook spaghetti in salted boiling water until al dente.
Drain and toss lightly with a bit of olive oil to prevent sticking.
Assemble the eyeballs
4
Once meatballs are cooked, place a mozzarella half on each meatball.
Return to oven for 2 minutes , just until cheese softens slightly (don’t overmelt—it should stay round like an eyeball).
Place an olive slice in the center of each mozzarella to make a “pupil.”
Serve
5
Divide spaghetti onto plates and ladle marinara sauce generously on top.
Place 2–3 “eyeball” meatballs on each plate.
For extra gore, drizzle sauce around the “eyes.”
Serving Suggestions
6
Perfect as a Halloween party dinner centerpiece.
Serve with garlic bread “bones” or a green monster salad.
For an eerie effect, serve on black plates with extra sauce “blood.”
Tips & Variations
7
Cheesy alternative: Use sliced provolone or white cheddar for larger “eyeballs.”
Vegetarian option: Use veggie meatballs or stuffed mushrooms for the eyes.
Kids’ version: Skip chili flakes for a milder sauce.
Make-ahead: Meatballs can be baked a day ahead, then reheated in sauce.
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