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+ servings

Halloween Spaghetti and Meatballs

Turn regular midweek spaghetti into spooky Halloween Spaghetti and Meatballs that will leave your guests gasping while begging for seconds!
David Murphy
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Serving Size 8

Ingredients

  • 1 cup Panko bread crumbs
  • 1/3 cup heavy cream or half & half
  • 1 pound ground beef
  • 1 pound ground pork
  • 3 large cloves garlic pressed or minced
  • 2 eggs
  • 1 cup finely grated Parmesan cheese plus extra for optional garnish
  • 1/4 cup finely chopped fresh herbs I used half curly parsley & half basil
  • 1/4 cup grated or finely minced yellow onion
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dry Italian seasoning
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 8 ounces Fresh Mozzarella Cheese Ciliegine cherry sized
  • 1/3 cup pitted black olives sliced
  • Marinara jarred or homemade, as much or as little as you like
  • 12-16 ounces Pasta I used thin spaghetti

Instructions

  • Add the panko bread crumbs and cream to a large bowl. Stir until combined.  Allow the mixture to soak for ten minutes.
  • Add the ground beef, pork, garlic, eggs, Parmesan cheese, fresh herbs, onion,  and Worcestershire sauce to the bowl with the breadcrumb mixture.
  • Sprinkle the salt, pepper, crushed red pepper, and Italian herbs evenly over the  top.
  • Mix the ingredients until combined, being careful not to overmix. The best tool  for this is your hands.
  • Place the meatball mixture in the refrigerator for 30 minutes or the freezer for  15 minutes. This step will make it easier to form the meatballs and allow them not  to fall apart while cooking.
  • Heat the oven to 400°F.
  • Line a large, rimmed baking sheet with parchment paper.
  • Use a 2-tablespoon cookie scoop to portion the meatballs. Roll them in your  lightly greased hands and place them on the baking sheet. 
  • Bake for 15-20 minutes. The internal temperature of the meatballs should be 160°F. 
  • Remove from the oven. Keep oven on.
  • Slice the mozzarella balls in half, placing one half on each meatball. Press down  lightly with your thumb.
  • Return the pan to the hot oven and let the cheese eyeballs soften and melt  slightly. Remove the sheet pan from the oven.
  • Pour some of the marinara into a small bowl. Use a fork to dip the meatball into  the sauce, just to the edge of the cheese.
  • Gently push an olive slice onto each cheese eyeball. You can return them to the  oven briefly if you want them to look scarier.
  • Cook your pasta according to the instructions on the package.
  • Drain the pasta and pour it into a serving bowl. Place the eyeball meatballs on  top.