Description
Spooky season calls for food that’s equal parts fun and delicious—and this spaghetti delivers! A rich marinara “blood” sauce coats tender pasta, while meatball “eyeballs” topped with gooey mozzarella and black olive pupils stare back at you from the plate. It’s silly, a little creepy, and guaranteed to bring smiles (and shrieks!) to your Halloween table.
Ingredients
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12 oz spaghetti
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2 cups marinara sauce
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1 lb ground beef or turkey
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⅓ cup breadcrumbs (or pulsed oats)
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1 egg
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2 cloves garlic, minced (or ½ tsp garlic powder)
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¼ cup grated Parmesan
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1 tsp Italian seasoning
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Salt & pepper to taste
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12 mini mozzarella balls (or slices from a large one)
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6 black olives, sliced into rings
Instructions
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Preheat oven to 400°F (200°C).
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Cook pasta until al dente. Drain, saving a splash of pasta water. Toss with marinara to coat. Keep warm.
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Mix meatballs: Combine ground meat, breadcrumbs, egg, garlic, Parmesan, seasoning, salt, and pepper. Mix gently by hand.
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Shape & bake: Roll into 12 balls and place on parchment-lined tray. Bake 18–20 minutes until browned and cooked through.
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Add eyes: Top each meatball with mozzarella and an olive slice. Return to oven 2–3 minutes until cheese softens.
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Assemble: Plate spaghetti nests, top with 3–4 eyeball meatballs, and serve hot.
Notes
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Spicy Demon Eyes: Add chili flakes to meatballs, use jalapeño slices for pupils.
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Zombie Brains: Try black squid-ink pasta for a creepier vibe.
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Vegetarian Monsters: Use plant-based meat + vegan cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes