Step 1: Prepare the Meatball “Eyeballs”

1. Mix the Meatball Ingredients:

In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, beaten egg, minced garlic, oregano, basil, salt, and black pepper. Mix everything together until well combined, but don’t overmix, as this can make the meatballs tough.

2. Form the Meatballs:

Using your hands, form the meat mixture into small balls, about 1 1/2 inches in diameter. You should end up with about 12-15 meatballs, depending on their size.

3. Cook the Meatballs:

You have two options for cooking the meatballs:

• Pan-frying: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the meatballs in batches, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes.
• Baking: Preheat your oven to 400°F (200°C). Place the meatballs on a greased baking sheet and bake for 15-18 minutes, or until cooked through and browned.

4. Set Aside the Meatballs:

Once the meatballs are fully cooked, transfer them to a plate and set them aside while you prepare the rest of the dish.

Step 2: Decorate the Meatball “Eyeballs”

1. Prepare the Mozzarella and Olives:

Cut the mozzarella balls (bocconcini or mozzarella pearls) in half so that they are flat on one side. Slice the black olives into thin rounds to create the pupils.

2. Assemble the Eyeballs:

Place a mozzarella ball (cut side down) on top of each meatball to create the “eyeball.” Press a black olive slice in the center of the mozzarella to form the pupil.

3. Add the Bloodshot Veins:

For an extra creepy effect, use ketchup or a small amount of marinara sauce to draw bloodshot veins around the mozzarella “eyeball.” You can use a toothpick or a small brush to carefully apply the lines.

Step 3: Cook the Spaghetti and Sauce

1. Cook the Spaghetti:

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente, about 8-10 minutes. Drain the spaghetti, reserving about 1/2 cup of the pasta water, and set it aside.

2. Sauté the Onions and Garlic:

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened and translucent. Add the minced garlic and red pepper flakes (if using) and cook for another 30 seconds to 1 minute, until fragrant.

3. Add the Marinara Sauce:

Pour in the marinara sauce and stir to combine with the onions and garlic. Let the sauce simmer for 5-7 minutes, stirring occasionally. If the sauce is too thick, add a little of the reserved pasta water to loosen it up.

4. Season the Sauce:

Season the sauce with salt and pepper to taste. If you want to make the sauce look extra bloody for Halloween, add a few drops of red food coloring to intensify the color.

Step 4: Combine and Serve

1. Toss the Spaghetti in the Sauce:

Add the cooked spaghetti to the marinara sauce and toss until the pasta is evenly coated. If the sauce is too thick, add a bit more of the reserved pasta water to achieve the desired consistency.

2. Plate the Spooky Spaghetti:

Divide the spaghetti among serving plates, creating a small mound of pasta on each plate. Top each serving with 1-2 meatball “eyeballs,” making sure the mozzarella eyeball is facing up for the full spooky effect.

3. Garnish and Serve:

Garnish the plates with freshly chopped basil or parsley for a pop of color. Serve with extra Parmesan cheese and red pepper flakes on the side, and watch as your guests marvel at the creepy (but tasty) presentation!

Step 5: Enjoy Your Spooky Spaghetti & Eyeballs

This spooky spaghetti is best served immediately, while the meatballs are still warm, and the mozzarella “eyeballs” are intact. The fun presentation, combined with the delicious flavors, will have everyone digging in and enjoying this playful Halloween meal!