Go Back

Halloween Eyeball Meatballs

Halloween eyeball meatballs are baked with marinara, then topped with mozzarella pearls and black olives for a playful finish. The tender beef meatballs bake in a 9x13-inch dish until the sauce bubbles around the edges.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 37 minutes
Resting time 5 minutes
Total Time 1 hour 2 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

For the meatballs
  • 0.5 cup plain breadcrumbs
  • 0.33 cup whole milk
  • 1 egg large
  • 0.25 cup Parmesan cheese grated
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 1.5 lb ground beef 85% lean
For the sauce
  • 1 jar (24 oz) marinara sauce
For the eyeballs
  • 24 fresh mozzarella pearls small (about 4 ounces), drained and patted dry
  • 12 black olives large, pitted, halved crosswise

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 9x13-inch baking dish

Method
 

Make the meatballs
  1. Heat oven to 400°F.
  2. Line an 18x13-inch rimmed baking sheet with parchment paper.
  3. In a large bowl, stir breadcrumbs and milk together.
  4. Let stand for 5 minutes.
  5. Mix in egg, Parmesan, Italian seasoning, garlic powder, salt, and pepper.
  6. Gently fold in beef just until combined.
  7. Shape mixture into 24 meatballs.
  8. Arrange the meatballs on the baking sheet.
  9. Bake for 18-22 minutes, until the centers reach 160°F on an instant-read thermometer.
Heat the sauce
  1. Pour marinara sauce into a 9x13-inch baking dish.
  2. Add the meatballs.
  3. Bake for 10-15 minutes, until the sauce bubbles around the edges.
Add the eyeballs
  1. Set one mozzarella pearl on each meatball.
  2. Top each pearl with half a black olive.
  3. Bake for 3-5 minutes, until the mozzarella softens.
  4. Rest the meatballs for 5 minutes before serving.

Notes

For neater eyeballs, pat the mozzarella pearls dry before adding them. Refrigerate leftovers for 3-4 days; freeze for up to 3 months. Use gluten-free breadcrumbs for a gluten-free swap.