Let Me Tell You About This Eyeball Pasta Night
So, picture this: it’s a chilly October evening, the kids are way too sugared up from some pre-Halloween event (why do schools do that?), and all I want is to get through dinner without someone launching peas across the table. Then I remember Eyeball Pasta. It’s one of those meals that looks ridiculous but, honestly, that’s the whole point. My cousin Jen introduced me to it ages ago, back when we were all trying to outdo each other for the silliest spooky food. Hers looked more like squashed spiders—mine, on the other hand, actually look a little like eyeballs, if you squint.
There’s just something about serving up a plate of pasta with giant mozzarella “eyeballs” staring up at you. It never fails to make everyone crack up, even my grumpy teenager. And hey, if you’re into Halloween or just like dinner to be a little weird sometimes, this is for you!
Why You’ll Love This (Or at Least Why I Do)
I make this when I want to see my family lose it laughing at the table—also because it’s honestly dead easy. My family goes crazy for this because it feels like a party, even if we’re just eating in our pajamas watching old Scooby-Doo reruns. (Okay, maybe that’s just me.)
Oh, and if you’ve ever struggled to get your kids to eat anything that isn’t a nugget? You gotta try this. Plus, it’s a brilliant excuse to overload everything with cheese. I’ve also forgotten the olives before and just used pepperoni circles for pupils. Nobody complained, except maybe the olives.
Stuff You’ll Need (Ingredients)
- 500g spaghetti (but use any pasta lying around—I’ve used penne when I ran out and nobody noticed)
- 1 jar (about 2 cups) marinara sauce—I love Rao’s, but honestly any will do, even the cheap stuff
- 12 mini mozzarella balls (or slice up a big one if that’s all you have; I’ve done it in a pinch)
- 12 black olives, sliced (pitted, trust me on this; my grandmother always insisted on Kalamata but I don’t taste a difference)
- Fresh basil or parsley to scatter on top (optional, but it makes you look fancy)
- Salt and pepper, to taste
- A drizzle of olive oil (I just grab whatever’s near the stove, not picky)
How Do You Actually Make Eyeball Pasta?
- Preheat oven to 400° and line a large, rimmed baking sheet with parchment.
- In a large bowl, add beef, onion, Panko, garlic, parsley, and egg. Season generously with salt and pepper. Mix ingredients together with a rubber spatula or your hands until well combined, then shape into 1” balls. Place onto baking sheet.
- Bake until meatballs for 13 minutes, then to each meatball, add a piece of cheese and olive to create “eyeballs.” Bake until cheese is melty, 2 minutes more.
- Meanwhile, in a large pot of salted, boiling water, cook spaghetti according to package directions until al dente. Drain and transfer to platter.
- Pour warm marinara sauce over spaghetti, then scatter with meatballs.
Some Notes I Wish I’d Known Earlier
- If your mozzarella balls are too wet, pat them dry first or the olives just slide right off. Learned that one the messy way.
- The sauce tastes better if you let it simmer with a smashed garlic clove for ten minutes, but it’s not a dealbreaker.
- I once tried this with whole-wheat pasta to be “healthy”—nobody was fooled, but it was… fine. Just not as fun.
Weird Variations I’ve Tried (Some Better Than Others)
- Using green olives for “zombie eyes”—the kids loved it, but I’m not a fan of the flavor clash.
- Stuffing the mozzarella balls with a bit of pesto before plopping them down—delicious, if a little much effort.
- Once tried making the “eyeballs” out of hard-boiled eggs—honestly, weird texture, wouldn’t do it again. But hey, now I know!
Do You Need Fancy Equipment?
I just use a big pasta pot and a saucepan. If you don’t have a strainer, tipping the pot carefully with a lid mostly works (though, I did lose a few noodles to the sink last time, so maybe use a slotted spoon if you have to). And if you really want to be posh, use tongs to plate the pasta, but a regular old fork works just fine.
Can You Store This? (Or Will It Even Last?)
Pop any leftovers in a container in the fridge; it keeps for about two days. That said, in my house, it never lasts more than a day—someone always nabs the last eyeball for a midnight snack. If you do reheat, take off the olives first or they get a bit rubbery (ask me how I know).
How I Serve Eyeball Pasta (Traditions, Kind Of)
I usually serve this with garlic bread—sometimes the frozen kind, sometimes homemade if I’m feeling energetic. We light a candle (my daughter insists it’s “spookier that way”), and put on some silly monster music. My personal favorite is a plain green salad on the side—keeps things from feeling too heavy.
Things I Learned the Hard Way (Pro Tips…Sort Of)
- I once rushed the pasta and didn’t salt the water—bland city. Don’t do that!
- Let the sauce cool a bit before adding the mozzarella balls; if it’s piping hot, they melt into a puddle. Looks less like eyeballs, more like… well, a mess.
- If you forget the olives, just improvise (capers, a dab of pesto, or even a dot of balsamic glaze is fine).
Eyeball Pasta FAQ (You Actually Asked?)
Can I make this ahead of time? Sure, but the eyeballs look better fresh. I’ve made the sauce and cooked pasta ahead, then assembled at the last minute.
What’s the best cheese if I can’t find mozzarella balls? Actually, I find it works better if you slice a big mozzarella log or even scam a few slices from a block. Or, try bocconcini—they’re a little firmer.
Do I have to use olives? Nah. My niece hates olives, so I use little circles of roasted red pepper or even grape tomato halves sometimes. (She still picks those off, but what can you do?)
Is there a vegan version? Yep! Swap in vegan mozzarella—Violife makes a pretty good one, and there are plenty of marinara sauces without cheese. Just double-check the labels (I once grabbed a sneaky cheesy one by accident).
For more Halloween dinner ideas, check out Delish’s Halloween dinner roundup—so many good ones! Or, if you need a primer on boiling perfect pasta, Serious Eats has you covered. I do occasionally peek at those myself when I can’t remember how many minutes is too many.
And just a quick aside—if you ever get the chance to serve Eyeball Pasta to an unsuspecting guest, do it. The look on their face is worth every minute spent arranging cheese balls. Enjoy, mate!
Ingredients
- 12 oz (340 g) spaghetti
- 2 cups (480 ml) tomato pasta sauce
- 8 oz (225 g) mozzarella balls (bocconcini or ciliegine)
- 8 black olives, pitted and sliced
- 1/2 lb (225 g) ground beef
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
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1Preheat oven to 400°F (200°C) and line a large, rimmed baking sheet with parchment paper.
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2In a large bowl, combine beef, onion, Panko, garlic, parsley, and egg. Season generously with salt and pepper. Mix until well combined, then shape into 1-inch balls. Place meatballs onto the prepared baking sheet.
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3Bake meatballs for 13 minutes. Then, to each meatball, add a piece of cheese and an olive slice to create “eyeballs.” Bake for 2 more minutes, or until cheese is melted.
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4Meanwhile, in a large pot of salted, boiling water, cook spaghetti according to package directions until al dente. Drain and transfer to a serving platter.
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5Pour warm marinara sauce over the spaghetti, then arrange the meatballs on top.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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Ingredients
- 12 oz (340 g) spaghetti or long pasta
- 1 lb (450 g) ground beef
- 1/2 cup (60 g) breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 28 oz (800 g) canned crushed tomatoes
- 12–16 small fresh mozzarella balls (bocconcini or ciliegine)
- 8 black olives, pitted and halved
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves for garnish
- Red pepper flakes (optional)
Instructions
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1Prepare the meatball mixture: in a bowl combine ground beef, breadcrumbs, egg, minced garlic, dried oregano, a pinch of salt and pepper. Mix gently until just combined and shape into small meatballs, about 1 inch (makes 12–16).
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2Brown the meatballs: heat 1 tablespoon olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides (they will finish cooking in the sauce), about 6–8 minutes. Remove and set aside.
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3Make the tomato sauce: in the same skillet add a little more oil if needed and sauté an additional clove of minced garlic for 30 seconds. Pour in the crushed tomatoes, season with salt, pepper and red pepper flakes if using. Simmer on low for 10 minutes, then return the browned meatballs to the sauce and simmer gently until meatballs are cooked through, about 8–10 minutes.
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4Cook the pasta: meanwhile, bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain the pasta.
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5Assemble and create the ‘eyeballs’: toss the drained pasta with the tomato sauce and meatballs, adding a splash of reserved pasta water if needed to loosen. Place meatballs on top and press a small fresh mozzarella ball onto each meatball. Top each mozzarella ball with a halved black olive to resemble an eyeball. Garnish with fresh basil leaves and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
