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Bloody Halloween Eyeball Meatballs in Marinara Sauce

Halloween eyeball meatballs bake until browned, then simmer in homemade marinara with mozzarella and black olive eyes. The result is a playful, saucy dinner with tender meatballs and gooey cheese.
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Prep Time 20 minutes
Cook Time 31 minutes
Total Time 51 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

For the meatballs
  • 1 lb ground beef 85% lean
  • 0.5 cup Italian-seasoned breadcrumbs
  • 1 egg large
  • 0.25 cup Parmesan cheese grated
  • 2 tbsp milk
  • 0.5 tsp garlic powder
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
For the marinara sauce
  • 1 tbsp olive oil
  • 0.5 cup yellow onion finely chopped
  • 2 cloves garlic minced
  • 1 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 1 tsp dried oregano
  • 0.5 tsp kosher salt
For the eyeballs
  • 12 mozzarella pearls drained, patted dry, and halved crosswise
  • 12 pitted black olive slices drained

Equipment

  • 1 rimmed baking sheet
  • 1 12-inch skillet with a lid

Method
 

Bake the meatballs
  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. In a large bowl, combine the ground beef, breadcrumbs, egg, Parmesan, milk, garlic powder, salt, and pepper.
  4. Mix gently until just combined.
  5. Shape into 12 meatballs about 1 1/2 inches wide.
  6. Arrange the meatballs on the baking sheet.
  7. Bake for 18 to 22 minutes, until browned and the centers reach 160°F on an instant-read thermometer.
Make the marinara sauce
  1. While the meatballs bake, heat the olive oil in a 12-inch skillet with a lid over medium heat.
  2. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
  3. Add the garlic and tomato paste and cook for 1 minute, stirring constantly.
  4. Stir in the crushed tomatoes, oregano, and salt.
  5. Bring the sauce to a simmer.
  6. Cook uncovered over low heat for 15 to 20 minutes, stirring occasionally.
  7. Add the cooked meatballs to the sauce and simmer gently for 5 minutes.
Assemble the eyeballs
  1. Set one mozzarella half, flat side down, on each meatball.
  2. Press one olive slice into the cut face, olive side up.
  3. Cover the skillet and cook over low heat for 2 to 3 minutes, until the mozzarella is warmed and softened.

Notes

Mix the meatball mixture only until just combined to keep the meatballs tender. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a gluten-free option, use gluten-free breadcrumbs.