Description
These Bloody Eyeball Meatballs in Marinara are spooky, fun, and delicious! Juicy meatballs topped with mozzarella ‘eyeballs’ and olive ‘pupils’ simmer in a rich red sauce for the ultimate Halloween dinner centerpiece.
Ingredients
- 500g ground beef or chicken
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/4 cup grated Parmesan (optional)
- 10 mini mozzarella balls (bocconcini), halved
- 10 black olives, sliced into rounds
- 2 tablespoons olive oil
- 1/2 onion, finely chopped
- 2 garlic cloves, minced
- 800g crushed tomatoes
- 1 tablespoon tomato paste
- Salt and pepper, to taste
- 1 teaspoon sugar (optional)
Instructions
- Preheat oven to 400°F (200°C). In a large bowl, combine ground meat, breadcrumbs, milk, egg, garlic, salt, pepper, oregano, and Parmesan. Mix until just combined.
- Shape mixture into golf ball-sized meatballs and place on a lined tray. Bake 15–18 minutes until cooked through.
- Meanwhile, heat olive oil in a skillet. Sauté onion until soft, add garlic, then stir in crushed tomatoes and tomato paste. Season with salt, pepper, and sugar if using. Simmer 10–15 minutes.
- Remove meatballs from oven. Press a halved mozzarella ball into each, then top with an olive slice for the pupil.
- Transfer meatballs into the marinara sauce and simmer 5–7 minutes until cheese softens slightly.
- Serve warm as a spooky Halloween dinner or party dish.
Notes
For the best spooky effect, use fresh bocconcini for round ‘eyeballs’ and pre-sliced olives for perfect pupils. Make meatballs moist by soaking breadcrumbs in milk. Serve alone, over spaghetti, or with garlic bread for a hearty meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked & Simmered
- Cuisine: American