Spooky Spaghetti & Eyeballs: The Halloween Dinner of Your Nightmares (In a Good Way!!)

Okay, so, are you ready to freak out your kids (or your friends, no judgment) with some seriously spooky food? Like, who doesn’t love a good “ewww” factor at dinner? Honestly, this has become my go-to for Halloween! 🎃

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Alright, let’s make a grocery list like we’re shopping together. You’re gonna need:
– 1 pound ground beef (or turkey if you’re feeling healthy—bleh)
– Another pound of ground beef (yeah, you read that right, it’s a lot of beef but trust me)
– 1 cup breadcrumbs (the soft kind, no stale stuff)
– 2 large eggs (farm-fresh if you can!)
– 1 tablespoon olive oil (because healthy-ish, right?)
– Parsley flakes (the green stuff that makes everything prettier)
– Garlic powder and onion powder (the magic fairy dust of cooking)
– Salt & pepper (obvi)
– 8 ounces sliced provolone cheese (for the eyeball whites!)
– 2.25 ounces canned sliced black olives (the pupils—so creepy!)
– 16 ounces dried spaghetti (because spaghetti is life)
– And 16 ounces marinara sauce (store-bought, homemade, whatever floats your boat).

So Here’s Why I Make This Constantly

Okay, real talk—this is special because it’s not just a meal; it’s an experience! One time, I made this for a Halloween party and things got wild. My buddy’s kid was convinced I made real eyeballs—like CSI level! 😂 And then, of course, I had to play along, so I pretended to be a mad scientist in the kitchen. By the time dinner was served, everyone was cracking up, and the kids were too busy giggling to be scared. It was the best! Now, I whip this up every year, and it’s a total hit!

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

So, here’s the thing: when you’re making the meatballs, make sure you roll them tight but not too tight. Like a gentle squeeze—think of it as giving them a cozy hug. If they’re too loose, they’ll fall apart, and if they’re too tight, they’ll be dense and chewy (ew). And let them chill a bit before you bake them. Trust me, patience pays off!

Don’t Mess This Up (My Top Tips)

Listen, I’ve been there and done that, so here are my hot tips:

1. Don’t forget to check the meatballs at 18 minutes! (Seriously, who wants a burnt eyeball???)
2. When you put the cheese on, don’t be shy. Go big or go home! Just make sure they’re all evenly topped.
3. Use tongs for the spaghetti. It’s like a dance, and you wanna look like a pro (even if you’re just trying not to drop it everywhere).
4. And, like, stir that marinara sauce like it’s your bestie—you want it warm but not bubbling like a cauldron.

How to Keep Them From Disappearing (Or, How to Store Them)

If you somehow have leftovers (doubt it), store those meatballs in an airtight container. They’ll be good in the fridge for about 3 days. Just reheat in the microwave or pop them back in the oven for a bit. Or, let’s be real—just eat them cold outta the fridge. No one’s judging!

If You Liked This, You’ll Probably Like These Too

Okay, if you’re into spooky food, you HAVE to try my Halloween Monster Cookies (they’re a total vibe) or the Creepy Crawly Cupcakes! Both will make your friends scream, in a good way!

So, what are you making for Halloween this year? Any fun spooky recipes in mind? Can’t wait to hear about it! 🕷️🍝

Spooky Spaghetti & Eyeballs

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Spooky Spaghetti & Eyeballs is the perfect Halloween dish to delight kids and adults alike! This fun twist on traditional spaghetti and meatballs features beef eyeballs topped with gooey provolone cheese and sliced black olives. It’s an easy, festive meal that brings a playful touch to your dinner table. Get ready for some spooky fun with this deliciously creepy recipe!

Author: XXXXX
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: Serves 8
Category: Main Course
Method: Baking
Cuisine: American, Italian

Ingredients

Scale

1 pound ground beef
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 sauce

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Instructions

Preheat your oven to 400°F and line a baking sheet with aluminum foil or parchment paper.
In a large bowl, combine ground beef, breadcrumbs, eggs, olive oil, parsley, garlic powder, onion powder, salt, and pepper until mixed well.
Roll the mixture into 2-inch meatballs and place them on the prepared baking sheet.
Bake for 18-20 minutes until golden brown.
Cut provolone into circles; place one on each meatball after removing from the oven.
Top each provolone circle with an olive slice for the eyeball’s pupil.
Return to the oven for an additional 2-3 minutes until the cheese melts slightly.
Cook spaghetti according to package instructions; heat marinara sauce in a pot.
Combine spaghetti with marinara; serve topped with meatballs and garnish with parsley if desired.