Description
Eyeball Pasta is a fun and spooky twist on classic spaghetti and meatballs, perfect for Halloween or themed dinners. Juicy baked meatballs are topped with slices of ciliegine cheese and black olives to resemble eerie eyeballs, served over al dente spaghetti drenched in warm marinara sauce.
Ingredients
Scale
- 1 lb. ground beef
- 1/2 medium onion, finely chopped
- 1/4 cup Panko bread crumbs
- 2 cloves garlic, minced
- 2 Tbsp. chopped fresh parsley
- 1 large egg, beaten
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Ciliegine cheese, sliced into rounds (for eyeballs)
- Black olives, sliced crosswise into rounds (for eyeballs)
- 1 lb. spaghetti
- 1 1/2 cups marinara sauce, warmed
Instructions
- Preheat your oven to 400°F (200°C) and line a large, rimmed baking sheet with parchment paper to prevent sticking and make cleanup easier.
- In a large mixing bowl, combine the ground beef, finely chopped onion, Panko breadcrumbs, minced garlic, chopped parsley, and beaten egg. Season generously with kosher salt and freshly ground black pepper. Mix everything thoroughly using a rubber spatula or your hands until the ingredients are well incorporated.
- Shape the meat mixture into 1-inch balls and place them evenly spaced on the prepared baking sheet. Bake the meatballs for 13 minutes until they are cooked through.
- Remove the baking sheet from the oven and place a slice of ciliegine cheese and a slice of black olive on top of each meatball to mimic eyeballs. Return the tray to the oven and bake for an additional 2 minutes, or until the cheese has melted and the ‘eyeballs’ look gooey and delicious.
- While the meatballs are baking, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente, then drain well and transfer to a serving platter.
- Pour the warmed marinara sauce over the cooked spaghetti, then scatter the ‘eyeball’ meatballs on top. Serve immediately for a playful and tasty meal.
Notes
- For a spicier flavor, add red pepper flakes to the meatball mixture.
- Try substituting ground turkey or chicken for a lighter protein option.
- The ‘eyeballs’ can be customized with different cheese or olive varieties for varied textures and tastes.
- Use gluten-free breadcrumbs and pasta to make this recipe gluten-free.
- Leftover meatballs and sauce can be refrigerated for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 6g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg