Why Make This Recipe
Eyeball Pasta is a fun and spooky dish that is perfect for Halloween or any time you want to impress your family and friends. It’s a creative twist on traditional spaghetti and meatballs that adds a playful touch to a classic meal. This dish is not only delicious but also visually exciting, making it a hit with kids and adults alike. Plus, you get to enjoy meatballs packed with flavor and spaghetti smothered in marinara sauce!
How to Make Eyeball Pasta
Ingredients:
- 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
- Freshly ground black pepper
- 1 lb. spaghetti
- 1 1/2 cups marinara, warmed
- Ciliegine, cut into rounds
- Black olives, sliced crosswise into rounds
Directions:
- Preheat your oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper.
- In a large bowl, combine the ground beef, chopped onion, Panko bread crumbs, minced garlic, chopped parsley, and beaten egg. Season generously with salt and black pepper.
- Mix everything together using a rubber spatula or your hands until well combined. Shape the mixture into 1-inch balls and place them onto the prepared baking sheet.
- Bake the meatballs for 13 minutes. After that, add a piece of cheese and an olive slice to each meatball to create the “eyeballs.” Return to the oven and bake for an additional 2 minutes until the cheese is melted.
- Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until al dente. Drain the spaghetti and transfer it to a platter.
- Pour the warmed marinara sauce over the spaghetti and then scatter the meatballs on top.
How to Serve Eyeball Pasta
Serve Eyeball Pasta hot right after cooking it. You can garnish it with a sprinkle of fresh parsley for an extra touch. Pair it with garlic bread or a simple salad to complete the meal. The spooky “eyeball” meatballs will surely be a conversation starter!
How to Store Eyeball Pasta
If you have leftovers, store them in an airtight container in the refrigerator. They should be eaten within 3 to 4 days. Reheat in the microwave or on the stove until warmed through before serving again.
Tips to Make Eyeball Pasta
- Use lean ground beef for a healthier option.
- Make sure to season the meat mixture well for flavor.
- If you don’t have Panko bread crumbs, regular bread crumbs will work too.
- Experiment by adding other herbs like oregano or basil for additional flavor.
- You can use larger meatballs for a fun twist and to create a more dramatic effect.
Variation
For a vegetarian version, substitute ground beef with a mixture of finely chopped vegetables, beans, or plant-based meat. Use vegan cheese for the eyeball effect and a marinara sauce that is free from animal products.
FAQs
Can I make the meatballs ahead of time?
Yes! You can prepare the meatballs earlier in the day and keep them in the refrigerator until you’re ready to bake them.
What if I don’t like olives?
You can leave out the olives or substitute them with something else, like cherry tomatoes or small pieces of roasted bell pepper.
Can I freeze Eyeball Pasta?
Yes, you can freeze the meatballs before baking. Just shape them and place them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag. Cook from frozen, adding a few extra minutes to the baking time.
