Can I make Spooky Spaghetti & Meatballs with Black Olives ahead of time ?

Yes! You can fully prepare the meatballs and cook the spaghetti in advance. Store the meatballs and pasta separately in airtight containers in the fridge. When ready to serve, reheat the meatballs in marinara sauce (Crock Pot or stovetop) and toss the spaghetti with fresh sauce and a splash of reserved pasta water. Assemble with cheese and olives just before serving for the best presentation.

What kind of cheese works best for eyeball meatballs ?

For realistic, round “eyeballs,” ciliegine mozzarella balls are the top choice. These mini mozzarella spheres can be halved easily and sit perfectly on each meatball. You can also use thick-sliced fresh mozzarella or provolone if ciliegine is unavailable, but make sure it’s cut to size and firm enough to hold its shape during the brief melt.

Is there a vegetarian version of Spooky Spaghetti & Meatballs with Black Olives ?

Absolutely. You can make vegetarian "meatballs" using lentils, mushrooms, or plant-based ground meat. Use dairy-free mozzarella and olives for the eye effect. Pair with gluten-free spaghetti and vegan marinara for a fully plant-based Halloween meal that’s still creepy and crowd-pleasing.

How do I serve Spooky Spaghetti for a Halloween party ?

For parties, keep the meatballs warm in a Crock Pot with marinara, and let guests build their own spooky spaghetti bowls. Use black plates or Halloween-themed bowls, and add spooky props like edible eyeballs, skeleton forks, or dry ice mist for drama. Offer a pasta bar with options like pesto (swamp spaghetti) or alfredo (ghost noodles) to let guests customize their spooky dinner.

Spooky Spaghetti & Meatballs with Black Olives – 7 Tips for a Hauntingly Delicious Dinner

Description

This spooky spaghetti is the star of every Halloween dinner! Tender beef and pork meatballs topped with mozzarella and olives create the perfect eyeball effect.

Ingredients

Scale

For the Meatball Eyeballs

1 lb ground beef (85% lean)

1 lb ground pork

45g panko breadcrumbs

4 oz milk or heavy cream

1 tbsp kosher salt

1 tbsp Italian seasoning

1 tsp black pepper

2 large eggs, whisked

1 yellow onion, finely minced

8 cloves garlic, minced

2 oz grated parmesan

12 ciliegine mozzarella balls, halved

24 black olive slices

For the Spaghetti

1 lb spaghetti

28 oz marinara sauce

2 cups reserved pasta water

Parmesan rind (optional)

Fresh basil

Grated parmesan, basil, and parsley to garnish

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Instructions

1. Preheat oven to 400°F. Line baking sheet with parchment.

2. Combine all meatball ingredients (except cheese and olives) in a bowl. Don’t overmix.

3. Chill mixture for 15 minutes if time allows.

4. Scoop and gently roll 24 meatballs. Bake for 16 minutes or until internal temp reaches 160°F.

5. Top each meatball with a halved mozzarella ball, cut-side down.

6. Return to oven for 3–4 minutes to slightly melt.

7. Add a black olive slice to each melted mozzarella to create “eyeballs”.

8. Boil spaghetti in salted water, reserving 2 cups of pasta water.

9. Heat marinara in a pot. Add parmesan rind for extra flavor if using.

10. Toss spaghetti with sauce and pasta water until silky.

11. Plate pasta and top with 2–3 eyeball meatballs per serving. Garnish and serve!

Notes

You can make the meatballs ahead of time and reheat them in sauce.

For extra creep factor, drizzle extra marinara over the top like “blood.”

Add plastic spiders or Halloween props for decoration—but remind guests not to eat them!

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Halloween Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 670
Sugar: 7g
Sodium: 880mg
Fat: 32g
Saturated Fat: 13g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 4g
Protein: 38g
Cholesterol: 140mg