Q1: What is the absolute, number one secret to a moist, not dry, meatball?

The secret is a "panade," which is a simple mixture of a starch (like the breadcrumbs in this recipe) and a liquid (like the egg and the moisture from the onion). When you mix this into your ground meat, it helps to keep the meatballs incredibly moist and tender as they cook. The other secret is to not overmix the meat!

Q2: Can I make these Halloween meatballs ahead of time for a party?

Yes, this is a perfect make-ahead dish! The best method is to bake the meatballs completely and store them in an airtight container in the refrigerator for up to 3 days. When your party starts, you can simply reheat the meatballs in your simmering marinara sauce and then decorate them as "eyeballs."

Q3: Can I fry the meatballs instead of baking them?

Of course! For a more classic, Italian-American meatball with a beautiful, crispy crust, you can pan-fry the meatballs in a little bit of olive oil in a large skillet until they are browned on all sides and cooked all the way through.

Q4: What is the best way to reheat leftover spaghetti and meatballs?

The best way is to reheat the meatballs and the sauce together gently in a saucepan on the stovetop. It is a good idea to reheat the pasta separately by dipping it in some hot, simmering water for just 30 seconds, as this will prevent it from becoming mushy.

Q5: What is the best kind of mozzarella to use for the "eyeballs"?

The absolute best choice is the small, cherry-sized, fresh mozzarella balls that are often sold packed in water and are labeled " ciliegine ." Their perfect, round shape is ideal for creating a convincing "eyeball." If you can't find them, you can also use a slice from a classic string cheese stick .

'Eyeball' Pasta (The Perfect Halloween Dinner!)

Eyeball Pasta (The Perfect Halloween Dinner!)

A fun and spooky Halloween-themed pasta dish, this ‘Eyeball Pasta’ is a creative take on classic spaghetti and meatballs. The recipe features homemade Italian-style meatballs made from ground beef, breadcrumbs, and Parmesan cheese, which are baked in the oven. The cooked meatballs are then simmered in marinara sauce and decorated with a small mozzarella ball and a slice of black olive to create an ‘eyeball’ effect. The ghoulish meatballs are served over a bed of cooked spaghetti.

Author: Evelyn

Ingredients

1 lb spaghetti
1 lb ground beef
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
1 tsp garlic powder
Salt and pepper to taste
2 cups marinara sauce
8 small mozzarella balls (ciliegine)
8 black olive slices

Instructions

Preheat the oven to 375°F (190°C).
Cook the spaghetti in a large pot of salted water according to the package instructions. Drain and set aside.
While the pasta cooks, make the meatballs. In a large bowl, mix together the ground beef, breadcrumbs, Parmesan cheese, egg, garlic powder, salt, and pepper until just combined.
Form the mixture into meatballs and place them in a single layer in a greased baking dish.
Bake the meatballs for 20-25 minutes, until cooked through.
In a saucepan, heat the marinara sauce over medium heat. Add the cooked meatballs to the sauce and let them simmer.
To create the ‘eyeballs,’ carefully place one small mozzarella ball on top of each meatball in the sauce, and then top the mozzarella with a slice of black olive.
Serve the ‘eyeball’ meatballs and sauce over the cooked spaghetti.

Notes

This is a creative and kid-friendly way to serve spaghetti and meatballs for a Halloween party or a festive family dinner.
Baking the meatballs instead of frying them is an easy, less messy cooking method.
The ‘eyeball’ topping is added at the end, allowing the heat from the sauce to slightly soften the mozzarella without it melting completely away.

Find it online: https://cookupjoy.com/eyeball-pasta/