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.
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.
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.
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.
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.”
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.”
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.”
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.
6 servings