Can I use different types of cheese for the eyeballs?

Absolutely! While fresh mozzarella gives you that perfect white eyeball look, you can use provolone, white cheddar, or even string cheese cut into rounds. The key is choosing something that melts well and gives you that creepy eyeball appearance.

What if I can't find small mozzarella balls?

No worries at all! You can cut larger mozzarella into appropriately sized pieces, or even use thick slices of fresh mozzarella cut with a round cookie cutter. The important thing is getting pieces that will sit nicely on top of your meatballs.

Can I make these in a slow cooker?

While you can cook the basic meatballs in a slow cooker, I'd recommend finishing them in the oven to add the eyeball decorations. The direct heat helps the cheese melt properly and keeps the olives from sliding around.

How do I keep the olives from falling off?

The secret is making sure both the mozzarella and olives are completely dry, and pressing the olive gently into the soft, melted cheese while it's still warm. The cheese acts like glue as it cools and sets.

Spooky Spaghetti Halloween Eyeball Meatballs

Name: Spooky Spaghetti Halloween Eyeball Meatballs
Prep time: 30 min
Cook time: 14 min
Total time: 44 min
Cuisine: American
Ingredients: 1 pound (453 grams) ground beef; 1 pound (453 grams) ground pork; 1 cup (100 grams) grated Parmesan or Pecorino Romano; 1 cup (112 grams) breadcrumbs; 6 cloves garlic (minced); 2 large eggs (room temp); 1 teaspoon dried Italian seasoning; 1/2 teaspoon red pepper flakes

Description

Fun and spooky Halloween meatballs with cheesy eyeballs, perfect for a festive dinner!

Ingredients

Scale

1 pound (453 grams) ground beef
1 pound (453 grams) ground pork
1 cup (100 grams) grated Parmesan or Pecorino Romano
1 cup (112 grams) breadcrumbs
6 cloves garlic (minced)
2 large eggs (room temp)
1 teaspoon dried Italian seasoning
1/2 teaspoon red pepper flakes

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Instructions

Preheat the oven to 400 °F (204 °C) and lightly grease a baking sheet large enough to fit 24 1” meatballs.
Use clean, dry hands to gently combine all the meatball ingredients in a large mixing bowl, until well incorporated. Be careful not to overwork the mixture to avoid making the meatballs dense.
Shape the mixture into 24 1-inch (2.5 cm) balls and place about 1” apart on the baking sheet.
Bake for about 14-17 minutes or until the internal temperature reaches 160 °F (71 °C). Cook the pasta according to package instructions while the meatballs are baking. Reserve 1/4 cup of pasta water before draining! Then drain, but don’t rinse. While the pasta is cooking, cut the mozzarella balls in half lengthwise. Put them on a paper towel to help soak up some of the moisture. Pat dry with paper towels.
Cut up the olives. Cut away the top and bottom and just use the middles so that they lay flat. Place them on paper towels and pat dry.
When the meatballs are done cooking, remove from the oven, add a halved mozzarella ball to the center of each meatball, and put back in the oven for 2-3 minutes or until the balls have melted a bit to create the eyeball.
Remove from the oven and add the olive to the center of each eyeball.
Add the spaghetti sauce to the now-empty spaghetti pot and warm up over medium-high heat until hot and steamy. Stir in 2 tablespoons of the reserved pasta water, and if it’s not too thin, the remaining 2 tablespoons. This will help the sauce stick better to the noodles.
Add the pasta to the pot and stir until well combined.
Top with basil, oregano, or parsley.
Cool leftovers and refrigerate in an airtight container (preferably glass, so it doesn’t stain) for up to 4 days.

Notes

Serve these spooky meatballs with pasta for a Halloween-themed dinner. Great for parties or a fun family meal!

Nutrition

Serving Size: 1 plate
Calories: 847
Sugar: 1.8 g
Sodium: 851 mg
Fat: 60.2 g
Saturated Fat: 24.5 g
Unsaturated Fat: 35.3 g
Trans Fat: 0.4 g
Carbohydrates: 23.8 g
Fiber: 1.1 g
Protein: 55.2 g
Cholesterol: 296 mg