Ingredients
Equipment
Method
- Boil a large pot of water, add a generous pinch of salt, and cook the spaghetti according to package instructions until al dente. Drain, toss with a little olive oil to prevent sticking, and set aside.
- Preheat your oven to 200°C (400°F). In a mixing bowl, combine the ground beef, breadcrumbs, egg, minced garlic, salt, pepper, and chopped parsley. Mix everything together until well incorporated.
- Form the meat mixture into small, roughly 1.5-inch diameter meatballs and place them on a baking sheet lined with parchment paper.
- Bake the meatballs in the preheated oven for about 15 minutes, or until they are browned and cooked through.
- While the meatballs are baking, heat olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent and fragrant, about 3-4 minutes.
- Add the tomato sauce to the skillet with the cooked onions, stirring well. Season with oregano, basil, salt, and pepper. Bring the sauce to a gentle simmer and let it heat through while the meatballs finish baking.
- Carefully drop the baked meatballs into the simmering sauce. Allow them to cook for another 5 minutes, letting the flavors meld and the sauce thicken slightly.
- To assemble, toss the cooked spaghetti into the sauce and stir gently to coat all strands evenly. Spoon the sauced pasta onto serving plates, spacing out the meatballs so they look like creepy eyeballs.
- Use a small spoon or your fingers to press two black olive slices into each meatball to resemble pupils, creating a spooky eyeball effect.
- Garnish with chopped fresh parsley for a pop of color and fresh flavor. Serve immediately and enjoy the playful, spooky presentation of this pasta dish!
Notes
For extra creepiness, use mozzarella pearls or sliced jalapeños as pupils. Adjust seasoning to taste for a more savory or smoky flavor.