Looking for a spooky, fun dinner idea? This Halloween Spaghetti and Meatballs with Eyes is the perfect way to add some eerie vibes to your meal!
With tender meatballs topped with mozzarella and olive “eyes,” served over a bed of saucy spaghetti, this dish is both creepy and delicious.
Whether you’re planning a Halloween party or just a festive family dinner, these meatball “eyeballs” are sure to be a hit with kids and adults alike.
Let’s dig into this hauntingly good recipe that’ll bring some serious thrills to your table!
Why You’ll Love This Recipe
Here’s why this Halloween Spaghetti and Meatballs with Eyes will be a favorite at your Halloween table! From kid-approved fun to delicious flavors, this recipe has it all.
- Fun & Festive: These spooky meatballs are a great way to add a Halloween twist to a classic family dinner.
- Easy to Make: With simple ingredients and straightforward steps, you’ll have this on the table in no time.
- Great for Parties: This meal is perfect for Halloween gatherings and is sure to be a conversation starter.
- Kid-Friendly Fun: The “eyeball” meatballs are a huge hit with kids! They’ll love the spooky, silly look of the dish and won’t be able to resist digging in.
- Customizable “Eyes”: You can get creative with the “eyes,” using different cheeses or even stuffed olives for an extra creepy touch!
Ingredients
Before we dive into the details, let’s take a look at the ingredients you’ll need to create this spooky dish.
But remember, the beauty of this recipe lies in its simplicity! So you don’t need anything too crazy to pull it off.
- Onion and Garlic: Add sweetness and a savory depth to the meatballs and sauce.
- Breadcrumbs: Bind the meatballs, keeping them tender.
- Milk: Moistens the breadcrumbs for a juicier texture.
- Ground Beef and Pork: Provides a hearty, flavorful base for the meatballs.
- Egg: Helps hold the meatball mixture together.
- Parmesan Cheese: Adds a savory, cheesy richness.
- Seasonings: Italian seasoning, salt, black pepper, red pepper flakes, and parsley.
- Mini Mozzarella Balls: Create the spooky “eyeball” effect.
- Black Olives: Form the “pupils” for the mozzarella “eyes.”
- Passata: Smooth, rich tomato base for the sauce.
- Butter: Adds a silky finish to the sauce.
- Cooked Spaghetti: The perfect base for serving the meatball “eyeballs.”
How to Make
This Halloween-themed spaghetti and meatballs recipe is one of my favorites to prepare during the spooky season.
The best part? It’s super easy to pull together and always impresses.
- Soak the breadcrumbs with the onion, garlic, and milk in a large bowl. Let sit for 5-10 minutes.
- Add the meat (beef and pork), egg, Parmesan, parsley, Italian seasoning, salt, pepper, and red pepper flakes. Mix gently by hand until combined.
- Form the meatballs by rolling the mixture into 1-2 tablespoon-sized balls. Set aside.
- Brown the meatballs in olive oil in a large skillet until golden on all sides, then remove them to a plate.
- Sauté the onion in the same skillet with olive oil until soft. Stir in the garlic for 30 seconds, then add the Passata.
- Simmer the sauce, reduce the heat to low, and return the meatballs to the skillet. Cook until the meatballs are fully done, adding water if needed.
- Prepare the eyeballs by slicing the mozzarella balls into discs and topping each with a sliced black olive. Add a dab of sauce under the olive for a “bloodshot” look.
- Finish the sauce by stirring in the butter. Serve with cooked spaghetti, placing the meatballs on top. Add the “eyeballs” and enjoy!
Tips and Tricks
These easy tricks will make your Halloween Spaghetti and Meatballs with Eyes even more delicious and fun for all ages!
- Avoid Overmixing the Meat: Gently combine the ingredients by hand to keep them tender. Overmixing can lead to a tougher texture.
- Let the Breadcrumbs Soak: Giving the breadcrumbs time to soak in the milk helps keep the meatballs juicy and soft.
- Simmer for Best Results: Allow the sauce to simmer with the meatballs to infuse it with rich flavors. Add water only if the sauce gets too thick.
- Make Ahead: The meatballs can be prepared ahead of time and stored in the fridge or freezer. Just reheat and add the “eyeballs” when ready to serve.
- Dietary Swaps: Easily adapt this recipe for dietary needs by using gluten-free pasta and breadcrumbs or dairy-free cheese.
- Go Meat-Free: Make mozzarella eyeballs and nestle them into the pasta instead of meatballs.
- Presentation: Serve on a large platter for a dramatic effect, perfect for parties.
Recipe Variations
This spooky spaghetti and meatballs recipe is endlessly adaptable! Here are a few variations you might like to try:
- Spicy “Eyeballs”: For a kick, add chopped chili or a pinch of cayenne pepper to the meatball mixture.
- Cheese-Stuffed Meatballs: Add a cube of mozzarella or cheddar to the center of each meatball before cooking for an extra cheesy surprise inside.
- Vegetarian “Meatballs”: Substitute the ground meat with a mix of mashed beans, mushrooms, and breadcrumbs. Add extra Parmesan and seasonings to keep the flavors bold.
- Pasta Swap: Serve the meatballs and sauce over linguine, fettuccine, or even zucchini noodles for a twist.
- Eyeball Marinara Subs: Skip the spaghetti and instead serve the meatballs in toasted rolls with a generous scoop of sauce and eyeballs on top for spooky meatball subs!
- Vegetarian Version: Use plant-based meat alternatives for the meatballs and swap out the cheese for a dairy-free alternative.
FAQs
Q: What can I use instead of mozzarella balls?
A: Small pieces of string cheese or provolone slices work well. You could also try vegan cheese balls for a dairy-free option.
Q: Can I make this dish in advance?
A: Yes, prepare the meatballs and sauce ahead, storing them separately in the fridge for 2-3 days. Serve with freshly cooked pasta.
Q: Can I use frozen meatballs?
A: Definitely! Just add them to the marinara sauce and heat through. You can also brown them first for more flavor.
Q: How can I make this dish healthier?
A: Use whole-grain pasta or zucchini noodles, and swap ground beef for lean turkey or chicken for a lighter version.
Q: Is this recipe kid-friendly?
A: Yes! Kids love the fun presentation, and the flavors are mild enough for picky eaters.
Q: How should I store leftovers?
A: Keep leftovers in an airtight container in the fridge for 3-4 days, storing mozzarella “eyes” separately to prevent sogginess
Serving Suggestions
This dish is a meal on its own, but you can complement it with a few simple sides:
- Garlic Bread: Perfect for soaking up extra sauce.
- Green Salad: A light, refreshing salad balances the richness of the dish.
- Roasted Vegetables: Add some color and nutrition with a side of roasted veggies.
Halloween Spaghetti and Meatballs with Eyes
Ingredients:
- For the Meatballs
- 1 medium onion, grated
- 2-3 cloves garlic, minced
- 60g breadcrumbs (1/2 cup)
- 160 ml milk (2/3 cup)
- 500g ground beef (about 1 pound)
- 250g ground pork (about 1/2 pound)
- 1 large egg
- 40g Parmesan cheese, grated (1/2 cup)
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes, optional
- 1 tablespoon olive oil
- 5-10 mini mozzarella balls
- 1/4 cup black olives
- For the Spaghetti and Sauce
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2-3 cloves garlic, minced
- 700-800g Passata (24 ounces)
- 1/4 cup water
- 2 tablespoons butter
- cooked spaghetti
Method:
- In a large bowl, combine the onion, garlic, breadcrumbs, and milk. Cover and leave to soak until the milk is mostly absorbed, about 5-10 minutes.
- Add the ground beef, pork, egg, Parmesan cheese, parsley, Italian seasoning, salt, pepper, and red pepper flakes. Mix very gently by hand until combined.
- Portion the meatball mixture into 1-2 tablespoon-sized balls. Roll gently and set aside.
- Warm the olive oil in a large skillet. Cook the meatballs until browned on all sides, then remove them to plate.
- Add 1-2 tablespoons of olive oil (as needed) and the diced onion to the skillet and cook, stirring often, until soft. Stir in the garlic for 30 seconds, then add the Passata.
- Mix well and bring to a simmer. Then, reduce the heat to low, add the meatballs, and cook, stirring often, until the meatballs are fully cooked. If needed, add some water to thin the sauce.
- While the sauce simmers, slice the mozzarella balls into small discs. Slice the black olives and add one to each cheese disc to make the eyeballs. For a bloodshot appearance, add a dot of hot sauce or tomato sauce from the skillet under the black olive before adding.
- When the meatballs are cooked, add the butter and stir to combine.
- Serve the sauce immediately with cooked spaghetti, nestling the meatballs on top. Add the eyeballs, and enjoy!