Description
A festive Halloween dinner that transforms classic spaghetti and meatballs into a spooky showstopper. Each meatball hides a gooey mozzarella center and is topped with melted cheese “ghosts” and olive eyes, served over saucy spaghetti. Perfect for parties, family dinners, or any October night.
Ingredients
For the Meatballs
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1 lb ground beef
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½ cup breadcrumbs (or gluten-free alternative)
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1 large egg
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp Italian seasoning
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½ tsp salt
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¼ tsp black pepper
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6 oz mozzarella block, cut into ½-inch cubes
For the Sauce
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2 tbsp olive oil
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1 small onion, diced
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2 garlic cloves, minced
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1 can (28 oz) crushed tomatoes
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1 tsp sugar
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1 tsp dried basil
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1 tsp dried oregano
For the Pasta
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1 lb spaghetti
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1 tbsp salt for pasta water
For the Topping
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6 slices mozzarella cheese (thin, for ghost shapes)
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Black olive slices (for eyes)
Instructions
1️⃣ Mix the Meatball Base
Combine ground beef, breadcrumbs, egg, garlic powder, onion powder, and Italian seasoning in a large bowl. Use your hands to gently mix until just combined.
👉 Pro Tip: Don’t overmix the meat — it keeps the meatballs tender.
2️⃣ Stuff with Mozzarella
Scoop out a tablespoon of the mixture, press a mozzarella cube into the center, and shape into a ball. Repeat until all the meat is used.
3️⃣ Bake the Meatballs
Arrange them on a greased baking sheet and bake at 375°F for about 20 minutes, or until fully cooked.
4️⃣ Cook the Pasta
While the meatballs bake, bring a large pot of salted water to a boil. Cook the spaghetti until al dente, then drain and set aside.
5️⃣ Simmer the Marinara
Heat olive oil in a skillet, sauté the onion and garlic, then add crushed tomatoes, sugar, and herbs. Let the sauce bubble away until thick and rich.
6️⃣ Create the Ghost Topping
Place a thin slice of mozzarella on each baked meatball. Return them to the oven just long enough for the cheese to melt and drape like a ghost.
7️⃣ Add the Eyes and Plate
Press black olive slices into the melted cheese for eyes. Serve the spooky meatballs over a bed of spaghetti topped with marinara.
👉 Pro Tip: For extra drama, drizzle a little extra sauce around the plate to look like “spooky blood.”
Notes
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Seal the meat tightly around the mozzarella to prevent leaks.
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Use vegan mozzarella and plant-based meat for a dairy-free or vegetarian option.
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For a make-ahead trick, prepare the meatballs up to a day early and refrigerate before baking.
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Freeze cooked meatballs for up to three months. Reheat gently in sauce to maintain texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner, Party Recipe
- Method: Baking + Stovetop
- Cuisine: Italian-American, Halloween