Eyeball Meatballs are a fun and spooky twist on a classic dish! Made with ground meat, breadcrumbs, and a surprise of mozzarella cheese in the middle, they look like little eyeballs on your plate.
These meatballs are perfect for Halloween or any fun dinner! I love serving them with spaghetti and sauce—it’s such a silly way to get everyone laughing while they eat!
Key Ingredients & Substitutions
Ground Beef: Ground beef adds rich flavor, but feel free to mix in some ground pork for extra juiciness. If you prefer a lighter option, lean turkey or chicken can work too!
Breadcrumbs: Breadcrumbs help bind the meatballs together. For gluten-free options, try using almond flour or gluten-free breadcrumbs. I often use panko for a lighter texture!
Parmesan Cheese: This adds flavor and moisture. If you want a stronger taste, use Pecorino Romano. Nutritional yeast is a good dairy-free substitute for a cheesy flavor.
Fresh Mozzarella Balls: Look for bocconcini or ciliegine for best results. If unavailable, you could use string cheese cut into pieces. Make sure they are firm enough to hold their shape.
Marinara Sauce: I recommend homemade sauce for a fresher taste, but any jarred sauce will do. Spice it up with Italian herbs or red pepper flakes for an extra kick!
How Do I Form and Cook Perfect Meatballs?
Forming meatballs can be tricky, but here’s a simple guide to get it right. The key is to handle the mixture gently to avoid tough meatballs.
- Measure out 2 tablespoons of the meat mixture for each ball and flatten it in your hand.
- Place the mozzarella ball in the center and carefully wrap the meat around it. Make sure it’s completely encased to avoid leaks while cooking.
- For even cooking, try to make all meatballs uniform in size, approximately 1.5 inches round.
- Bake the meatballs on a lined tray to catch any drippings and help them brown nicely. Flip halfway through for even cooking.
These tips will help you create delicious, perfectly shaped Eyeball Meatballs every time! Enjoy the fun of making this festive dish!
Eyeball Meatballs
Ingredients You’ll Need:
- 1 lb (450g) ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup finely chopped onion
- 2 tbsp chopped fresh parsley (plus extra for garnish)
- Salt and pepper, to taste
- 1 cup marinara sauce (or your favorite tomato sauce)
- 6 oz (170g) fresh mozzarella balls (such as bocconcini or ciliegine)
- Black olives – sliced into rounds for “pupil”
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 25 minutes of cooking time, for a total of around 40 minutes. Perfect for making a quick but fun dish for any occasion!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Tray:
Start by preheating your oven to 375°F (190°C). To help with cleanup, line a baking tray with parchment paper or lightly grease it with cooking spray or oil.
2. Mix the Ingredients:
In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan, egg, minced garlic, chopped onion, parsley, and a generous pinch of salt and pepper. Mix everything together gently until it’s just combined—try not to overwork the meat!
3. Form the Eyeballs:
Take about 2 tablespoons of the meat mixture in your palm and flatten it slightly. Place a mozzarella ball in the center, and carefully wrap the meat around it, sealing it tightly. Make sure no cheese is exposed. Repeat this process until all the meat mixture is used up.
4. Bake the Meatballs:
Arrange the meatballs on the prepared baking tray, giving them some space in between. Bake in the preheated oven for about 20-25 minutes, or until they are cooked through and nicely browned on the outside.
5. Prepare the Sauce:
While the meatballs are baking, heat your marinara sauce in a saucepan over medium heat for a few minutes until warmed through. This will make for a delicious coating!
6. Assemble the Eyeballs:
Once the meatballs are done baking, carefully transfer them into the saucepan with the warm marinara sauce. Let them soak up the sauce for a minute, then spoon some sauce over the top.
7. Add the “Pupils”:
For that eye-popping effect, take a slice of black olive and place it on the exposed mozzarella of each meatball, creating the “pupil.”
8. Garnish and Serve:
Finally, sprinkle some fresh parsley on top for a splash of color! Serve the Eyeball Meatballs warm, either as a spooky appetizer or over a bed of pasta for a fun main dish. Enjoy the creepy delight!
Happy cooking, and have fun with your spooky Eyeball Meatballs!
Can I Use Different Meats for This Recipe?
Absolutely! While ground beef and pork are traditional choices, you can use ground turkey or chicken for a lighter option. Just make sure to check for doneness, as lean meats may cook differently.
What If I Don’t Have Breadcrumbs?
No problem! You can substitute breadcrumbs with crushed crackers, oats, or even cooked quinoa for a gluten-free option. Just ensure they’re finely ground so they mix well with the meat.
How Can I Store Leftovers?
Store any leftover meatballs in an airtight container in the refrigerator for up to three days. To reheat, warm them gently in the microwave or on the stove with a bit of marinara sauce to keep them moist.
Can I Make These Ahead of Time?
Absolutely! You can prepare the meatballs up to a day in advance and keep them in the fridge before baking. If you want to freeze them, shape the meatballs and freeze them raw. When ready to cook, bake directly from frozen, adding a few extra minutes to the cooking time.
