Description

Spooky Spaghetti & Eyeballs is a fun and festive twist on classic spaghetti and meatballs, perfect for Halloween or themed dinners. Juicy meatballs made with a blend of ground beef and pork are baked to golden perfection, topped with provolone ‘eyeball whites’ and black olive ‘pupils,’ creating an eerie yet delicious presentation. Served over perfectly cooked spaghetti tossed in savory marinara sauce, this dish combines playful visuals with comforting Italian flavors.

Ingredients

Scale

Meatballs

1 pound ground beef
1 pound ground pork
1 cup breadcrumbs
2 large eggs
1 tablespoon olive oil
1 tablespoon parsley flakes
2 teaspoons garlic powder
2 teaspoons onion powder
½ teaspoon salt
¼ teaspoon black pepper

Eyeball Toppings

8 ounces sliced provolone cheese
2.25 ounces canned sliced black olives

Spaghetti & Sauce

16 ounces dried spaghetti
16 ounces marinara sauce

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Instructions

Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (204°C) and line a baking sheet with aluminum foil or parchment paper. Set aside for later use.
Mix Meatball Ingredients: In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, eggs, olive oil, parsley flakes, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
Form Meatballs: Roll the meat mixture into 2-inch wide balls. Place them on the prepared baking sheet, spacing each meatball about ½ inch apart to allow even cooking.
Bake Meatballs: Bake the meatballs in the preheated oven for 18 to 20 minutes, or until they are golden brown on top and fully cooked through.
Prepare Provolone Eyeball Whites: While meatballs bake, use a small cookie cutter or a similar tool to cut the sliced provolone cheese into 1-inch circles.
Add Eyeballs: After removing the meatballs from the oven, place one provolone circle atop each meatball to represent the white of the eyeball. Then, add one slice of black olive on top of each cheese circle to form the iris and pupil.
Melt Eyeball Cheese: Return meatballs to the oven for an additional 2 to 3 minutes, just until the provolone slightly melts. Remove and set aside once done.
Cook Spaghetti: Boil the spaghetti in a large pot of salted water according to package instructions until al dente. Drain and set aside.
Heat Marinara Sauce: In the same pot, heat the marinara sauce until warm. Stir in the cooked spaghetti to coat it evenly with the sauce.
Plate and Serve: Use tongs to serve portions of the spaghetti onto plates. Nestle the spooky eyeball meatballs on top. Garnish with additional parsley flakes if desired and serve immediately.

Notes

This spooky version uses combined beef and pork for maximum flavor and moisture in the meatballs.
Using sliced provolone cheese and black olives creates an easy and effective eyeball effect perfect for Halloween dinners.
You can prepare the meatballs and eyeballs in advance, then reheat just before serving.
For a vegetarian version, substitute meatballs with plant-based alternatives and use vegan cheese.
Ensure meatballs are spaced out on the baking sheet to cook evenly and avoid steaming.

Nutrition

Serving Size: 1 serving
Calories: 718 kcal
Sugar: 5 g
Sodium: 934 mg
Fat: 37 g
Saturated Fat: 15 g
Unsaturated Fat: 18 g
Trans Fat: 1 g
Carbohydrates: 57 g
Fiber: 4 g
Protein: 38 g
Cholesterol: 142 mg