Spooky Spaghetti & Eyeballs

Name: Spooky Spaghetti & Eyeballs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 serving
Ingredients: 1 pound ground beef; 1 pound ground pork; 1 cup breadcrumbs; 2 large eggs; 1 tablespoon olive oil; 1 tablespoon parsley flakes; 2 teaspoons garlic powder; 2 teaspoons onion powder; ½ teaspoon salt; ¼ teaspoon black pepper; 8 ounces sliced provolone cheese; 2.25 ounces canned sliced black olives; 16 ounces dried spaghetti; 16 ounces marinara

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
8
Calories
718 kcal
Course
Main Course
Cuisine
Italian, American

Spooky Spaghetti & Eyeballs

Vance Hodge

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We turned traditional spaghetti and meatballs into a spooky meal for the kids. The 'eyeballs' are made with a combo of beef and pork for maximum flavor and they're so easy to whip up!

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Ingredients

Servings

1 pound ground beef
1 pound ground pork
1 cup breadcrumbs
2 large eggs
1 tablespoon olive oil
1 tablespoon parsley flakes
2 teaspoons garlic powder
2 teaspoons onion powder
½ teaspoon salt
¼ teaspoon black pepper
8 ounces sliced provolone cheese
2.25 ounces canned sliced black olives
16 ounces dried spaghetti
16 ounces marinara

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Instructions

Preheat your oven to 400°F and line a baking sheet with aluminum foil or parchment, then set aside.
In a large mixing bowl, mix together the ground beef and pork, breadcrumbs, eggs, olive oil, parsley, garlic and onion powders, salt, and pepper until thoroughly combined.
Roll the mixture into 2-inch wide balls and place them onto your prepared baking sheet, leaving about ½ inch of space in between each meatball.
Bake the meatballs for 18-20 minutes, or until they are golden brown on top and fully cooked in the middle.
Meanwhile, cut the sliced provolone into 1-inch circles. A small cookie cutter works best for this.
Remove the meatballs from the oven, and place one circle of provolone atop each meatball to create the whites of the eyeballs.
Place one slice of black olive atop each provolone circle to create the irises/pupils of the eyes.
Return the meatballs to the oven for 2-3 minutes or until the provolone has just slightly melted, then remove them from the oven again and set aside.
While the meatballs are cooking, boil the spaghetti in a pot on the stove according to the package instructions.
Heat the marinara sauce in the pot and stir in the spaghetti once warmed through.
Use tongs to scoop out a serving of spaghetti onto each plate and nestle the meatballs over the top.
Top with additional parsley, if desired, and serve.

Notes

We use and love Rao's marinara, but any brand of spaghetti sauce will work fine here.
You can swap the provolone for sliced mozzarella if preferred.
My kids prefer the taste of black olives, but green olives also work well.
In a hurry? Start with frozen meatballs. Bake as directed and then top with the cheese and olives.

Nutrition Information

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Calories 718kcal (36%) Carbohydrates 57g (19%) Protein 38g (76%) Fat 37g (57%) Saturated Fat 15g (75%) Polyunsaturated Fat 3g Monounsaturated Fat 15g Trans Fat 1g Cholesterol 142mg (47%) Sodium 934mg (39%) Potassium 716mg (20%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 595IU (12%) Vitamin C 5mg (6%) Calcium 293mg (29%) Iron 4mg (22%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 718 kcal

% Daily Value*

Calories	718kcal	36%
Carbohydrates	57g	19%
Protein	38g	76%
Fat	37g	57%
Saturated Fat	15g	75%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	15g	75%
Trans Fat	1g	50%
Cholesterol	142mg	47%
Sodium	934mg	39%
Potassium	716mg	15%
Fiber	4g	16%
Sugar	5g	10%
Vitamin A	595IU	12%
Vitamin C	5mg	6%
Calcium	293mg	29%
Iron	4mg	22%