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Spooky Spaghetti And Meatballs With Black Olives

Spooky Spaghetti And Meatballs With Black Olives for Halloween Fun

A delightful blend of comfort food and Halloween charm featuring spooky meatball 'eyeballs' with black olives.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Beef 85% lean; or substitute with all pork or ground turkey
  • 1 pound Ground Pork or replace with all beef or turkey
  • 45 grams Panko Breadcrumbs use seasoned breadcrumbs but reduce salt if using
  • 4 ounces Milk heavy cream may be used as a substitute
  • 1 tablespoon Kosher Salt reduce to 2 teaspoons if using seasoned breadcrumbs
  • 1 tablespoon Italian Seasoning adds herbal depth
  • 1 teaspoon Coarse Ground Black Pepper adds spice and warmth
  • 2 Large Eggs ensure they are room temperature for best mixing
  • 1 medium Onion finely minced
  • 8 cloves Garlic minced; can be adjusted based on personal preference
  • 2 ounces Parmesan Cheese freshly grated; substitute with other cheeses if desired
For the Eyeball Topping
  • 12 Ciliegine Mozzarella Cheese Balls halved
  • 24 Black Olives slices
For the Pasta and Sauce
  • 1 pound Spaghetti can substitute with gluten-free pasta
  • 28 ounces Marinara Sauce can use homemade or store-bought
  • 1 handful Fresh Basil optional; for garnish
  • Parmesan Rind optional; adds depth to the sauce when simmered

Equipment

  • Mixing Bowl
  • Baking Sheet
  • pot
  • Meat thermometer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. In a large mixing bowl, combine ground beef, ground pork, panko breadcrumbs, milk, kosher salt, Italian seasoning, coarse black pepper, eggs, onion, garlic, and Parmesan cheese. Mix gently to combine.
  3. Cover the mixture and chill in the refrigerator for about 15 minutes.
  4. Shape the chilled mixture into 24 equal meatballs and place them on the prepared baking sheet.
  5. Bake the meatballs for about 16 minutes until they reach an internal temperature of 160°F (71°C).
  6. Top each meatball with a halved ciliegine mozzarella ball and return to the oven for an additional 3-4 minutes.
  7. Press a black olive slice into the center of each meatball.
  8. Cook spaghetti according to package directions, usually around 8-10 minutes.
  9. In a large pot over medium heat, warm the marinara sauce, optionally adding a Parmesan rind.
  10. Combine the drained spaghetti with the marinara sauce, adjusting with reserved pasta water as needed, and serve with meatball eyeballs on top.

Nutrition

Serving: 1servingCalories: 540kcalCarbohydrates: 60gProtein: 35gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 140mgSodium: 1000mgPotassium: 800mgFiber: 4gSugar: 8gVitamin A: 10IUVitamin C: 2mgCalcium: 15mgIron: 20mg

Notes

Chill the meatball mixture for 15 minutes to help hold its shape. Use a meat thermometer to ensure the meatballs reach a safe temperature.

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