Tuesday, October 18, 2011

Spaghetti and Eyeballs

This recipe was a favorite for Halloween dinner for years. It's quick and easy for those Halloween dinners that fall right after work. The eyeballs can be made ahead of time and reheated. This was the only time I made meatballs to go with our spaghetti so it was a double treat. Put the leftover olives in an ice cube tray and fill with water to make eyeball ice.

Spaghetti and Eyeballs
2 lbs. lean ground beef
1 1/2 cups seasoned bread crumbs
2 tbsp. ketchup
2 eggs
1 tbsp. fresh basil or 1 tsp. dried
1 7-oz. jar pimiento-stuffed olives
1 26-oz. jar prepared pasta sauce
1 lb. spaghetti
1 tbsp. olive oil
Preheat the oven to 350 degrees.
Mix the ground beef, bread crumbs, ketchup, eggs and basil in a large bowl. Using the meat mixture, form about 30 small meatballs.
To make the eyeballs, press an olive into each meatball, pimiento side out. Place the eyeballs in a baking dish, cover with the pasta sauce and bake for
45 minutes.
Meanwhile, cook the spaghetti in boiling salted water. Drain and rinse the spaghetti, and toss with 1 tablespoon of olive oil to prevent strands from sticking together. Put it on a platter or in a large serving bowl.
Spoon the eyeballs onto the spaghetti, irises up, and spoon the pasta sauce around them.

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