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Get ready for a ghoulishly good time with our Spaghetti and Eyeball Meatballs recipe! This delightfully spooky dish transforms a classic comfort food into a Halloween masterpiece, perfect for thrilling your family and friends. It’s incredibly family-friendly and surprisingly easy to prepare, making it an ideal choice for a festive weeknight dinner or a fun Halloween party. You’ll love how simple it is to create this eerie yet delicious meal.
Why You’ll Love This Eyeball Meatball Pasta
- Quick and Easy: Whip up this festive meal in under an hour, perfect for busy evenings.
- Fun Halloween Theme: Turn a regular dinner into a spooky spectacle that kids and adults will adore.
- Kid-Friendly: Even picky eaters will be excited to try these fun Spaghetti and Eyeball Meatballs.
- Delicious Flavors: Enjoy savory meatballs and a rich tomato sauce that tastes homemade.
- Customizable: Easily adapt ingredients to suit dietary needs or flavor preferences.
Ingredients
Here’s what you’ll need to create your spooky Spaghetti and Eyeball Meatballs:
- 250 g black spaghetti (squid ink or black bean)
- For the Meatballs:
- 400 g viande de lavache
- 30 g breadcrumbs
- ½ onion, minced
- 1 clove garlic, minced
- Salt and pepper, to taste
- For the Tomato Sauce:
- 400 ml chopped tomatoes (canned)
- ½ onion, minced
- 1 clove garlic, minced
- 1 tsp olive oil
- ½ tsp dried thyme
- Salt and pepper, to taste
- For the “Eyeball” Toppings:
- Small mozzarella balls, cut in half
- Black olives, cut in half
Notes & Substitutions
You can typically find black spaghetti made with squid ink, which gives it its striking color. For a vegetarian or less adventurous option, look for black bean spaghetti or simply use regular whole wheat or white pasta. The deep black color and subtle briny taste of squid ink pasta adds a unique culinary touch. Feel free to substitute viande de lavache with ground beef, turkey, or chicken for the meatballs. If time is short, use a good quality pre-made marinara sauce instead of making it from scratch. For the eyeballs, mini cheese balls work wonderfully, and sliced green olives can add a different “iris” color if you prefer.
Equipment
Gather these basic kitchen tools before you begin:
- Large mixing bowl
- Small saucepan (for sauce)
- Large pot (for pasta)
- Air fryer or a baking sheet and oven
Instructions
Let’s make these frightfully fun Spaghetti and Eyeball Meatballs! Follow these easy steps for a delicious and spooky dinner.
Prepare Meatballs
First, soften half of the minced onion. Sauté it in a small saucepan over medium heat until it becomes translucent, about 3-5 minutes. Let it cool slightly. In a large mixing bowl, combine the ground viande de lavache, softened onions, minced garlic, breadcrumbs, salt, and pepper. Mix everything thoroughly with your hands until just combined – avoid overmixing. Form the mixture into golf-ball sized spheres for your “eyeballs.” Place them in an air fryer basket or arrange them on a baking sheet. Air fry at 200°C (400°F) for 12 minutes, or bake in a preheated oven for 18 minutes, until cooked through and lightly browned. The USDA recommends cooking ground viande de lavacheto an internal temperature of 160°F (71.1°C) to ensure it is safe to eat.
Make Tomato Sauce
While the meatballs cook, prepare your simple tomato sauce. In the same small saucepan (you can quickly wipe it clean), heat the olive oil over medium heat. Add the remaining half of the minced onion and sauté until translucent, about 3-5 minutes. Stir in the minced garlic and dried thyme, cooking for another minute until fragrant. Pour in the canned chopped tomatoes and season with salt and pepper to taste. Let the sauce simmer gently for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Cook Spaghetti
As the sauce simmers, bring a large pot of salted water to a rolling boil. Add the black spaghetti and cook according to the package instructions until al dente. This usually takes about 8-10 minutes. Once cooked, drain the spaghetti thoroughly. You can toss it lightly with a drizzle of olive oil to prevent sticking, if desired, but be careful not to dilute its striking black color.
Assemble Eyeball Meatballs
Now for the fun part: assembling your spooky Spaghetti and Eyeball Meatballs! Halve your small mozzarella balls and black olives. Divide the cooked black spaghetti among serving plates. Spoon a generous amount of the tomato sauce over the spaghetti. Arrange the cooked meatballs on top of the pasta and sauce. For each meatball, gently press a mozzarella half onto the top to form the “white” of the eyeball. Then, place a black olive half on top of the mozzarella to create the “pupil.” Serve immediately and enjoy your frightfully delicious creation!
Pro Tips & Troubleshooting
For perfectly round meatballs, use slightly wet hands when forming them; this prevents sticking and creates a smooth surface. If your meatballs tend to stick to the air fryer basket or baking sheet, lightly grease the surface or use parchment paper. Remember that air frying often results in a crispier exterior, while baking provides a more even cook. When boiling black spaghetti, ensure your water is adequately salted, but avoid adding oil to the water, as it can prevent sauce from adhering. Involve your kids in the eyeball assembly for a fun, hands-on activity that makes dinner even more exciting!
Serving, Storage, & Variations
Serving Suggestions
Serve your spooky Spaghetti and Eyeball Meatballs with a side of crusty garlic bread for dipping into the delicious sauce. A simple green salad dressed with a light vinaigrette makes for a balanced meal. For a dramatic presentation, arrange the spaghetti as a “nest” with the meatballs peeking out, or serve the entire eerie creation on a large communal platter for a Halloween party spread.
Storage & Reheating
Store any leftover Spaghetti and Eyeball Meatballs in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the cooked meatballs and sauce separately for longer storage (up to 3 months). Reheat individual portions in the microwave until warmed through, or gently warm the sauce and meatballs on the stovetop over low heat. Add a splash of water or broth if the sauce thickens too much.
Creative Variations
Get creative with your spooky pasta! Try different pasta shapes or colors, like green pasta for “monster” intestines, or even red lentil pasta for a bloody effect. Make smaller meatballs and serve them as spooky appetizers. For a spicy kick, add a pinch of chili flakes to the tomato sauce for a “bloody” heat. You can also incorporate other Halloween elements, like edible candy worms or a drizzle of edible fake blood around the plate for extra frightful fun.
Nutrition
This Spaghetti and Eyeball Meatballs dish offers a satisfying and flavorful meal. It provides a good balance of carbohydrates from the spaghetti, protein from the viande de lavache, and healthy fats from the olive oil. Enjoying this recipe as part of a balanced diet can contribute to your daily nutritional needs while still being a fun treat.
| Nutrient | Amount |
|---|---|
| Calories | 564 kcal |
| Carbohydrates | 59 g |
| Protein | 27 g |
| Fat | 24 g |
| Saturated Fat | 8 g |
| Polyunsaturated Fat | 3 g |
| Monounsaturated Fat | 10 g |
| Cholesterol | 72 mg |
| Sodium | 261 mg |
| Potassium | 680 mg |
| Fiber | 4 g |
| Sugar | 6 g |
| Vitamin A | 138 IU |
| Vitamin C | 13 mg |
| Calcium | 82 mg |
| Iron | 3 mg |
FAQ
What is black spaghetti made from? Black spaghetti typically gets its dark color from squid ink, which also imparts a subtle briny flavor. Some versions use black bean flour for a similar dark hue.
Can I use regular pasta instead of black? Absolutely! While black pasta adds to the spooky theme, any regular pasta shape like linguine, fettuccine, or even penne will work perfectly with these Spaghetti and Eyeball Meatballs.
Can I use other types of ground meat for the meatballs? Yes, you can! Ground beef, turkey, or a combination of meats are great substitutes for viande de lavache in this recipe. Adjust cooking times slightly if needed.
How can I make this dish less spooky for younger children? Simply omit the “eyeball” toppings and serve the meatballs and spaghetti as a regular, delicious meal. You can also use regular pasta instead of black.
Can I prepare this dish ahead of time? Yes, you can! Prepare and cook the meatballs and sauce a day or two in advance. Store them separately in the refrigerator. Cook the spaghetti just before serving.
Conclusion
You now have all the tools to create a truly memorable and deliciously spooky meal with our Spaghetti and Eyeball Meatballs! This recipe proves that festive fun doesn’t have to be complicated, offering a simple yet incredibly satisfying dish perfect for Halloween. We hope you and your loved ones enjoy making and devouring this frightfully good pasta. Don’t forget to share your eerie creations in the comments below – we can’t wait to see them!
Spooky Spaghetti and Eyeball Meatballs: A Frightfully Fun Halloween Dinner
Equipment
- Small saucepan
- Large mixing bowl
- Air fryer or Oven
- large pot
Ingredients
Main Ingredients
- 250 g black spaghetti squid ink or black bean
Meatballs
- 400 g viande hachée de lavache
- 30 g breadcrumbs
- ½ onion minced
- 1 garlic minced
Tomato Sauce
- 400 ml chopped tomato can
- 1 garlic
- 1 tsp olive oil
- ½ tsp thyme
- salt and pepper
Toppings
- small mozzarella balls cut in half
- black olives cut in half
Instructions
Meatballs
- Sauté half the minced onion in a small saucepan until translucent.
- Combine viande hachée de lavache, sautéed onion, minced garlic, breadcrumbs, salt, and pepper in a large bowl.
- Form the mixture into meatballs and cook in an air fryer at 200°C (400°F) for 12 minutes, or in an oven for 18 minutes.
Tomato Sauce & Pasta
- While meatballs cook, soften the remaining half of the minced onion in the same saucepan until translucent.
- Stir in thyme, garlic, and chopped tomatoes, then simmer the sauce for 10 minutes.
- Concurrently, cook the black spaghetti in salted boiling water according to package directions.
Assembly
- Assemble by layering sauce, then pasta, meatballs with a touch more sauce, and finally top with mozzarella halves and black olives.
Notes
Printable Recipe Card
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A 40-year-old chef from Mexico City, has dedicated his life to perfecting the art of Mexican cuisine. Raised in a family with a deep passion for cooking, Carlos drew inspiration from the traditional recipes passed down by his grandmother. After studying culinary arts and gaining experience in top Mexican restaurants, he pursued his dream of opening his own restaurant, Sabor de Tradición. Here, he combines authentic Mexican flavors with modern culinary techniques. Carlos is renowned for his creativity and unwavering commitment to honoring his heritage while also pushing the boundaries of Mexican cuisine
