Description
Frighteningly delicious spooky spaghetti featuring tender, juicy meatballs stuffed with molten mozzarella cheese, swimming in vibrant blood-red marinara sauce. This Halloween-themed dinner combines classic Italian comfort food with creative presentation that kids and adults love. Ready in just 45 minutes with simple ingredients and easy spooky decorating techniques.
Ingredients
For the Cheesy Monster Meatballs:
1½ lbs ground beef (80/20 fat ratio)
½ cup Italian breadcrumbs
⅓ cup whole milk
1 large egg, beaten
½ cup grated Parmesan cheese
3 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon red pepper flakes (optional)
8 oz mozzarella cheese, cut into ¾-inch cubes
For the Blood-Red Marinara Sauce:
2 tablespoons olive oil
1 medium onion, finely diced
4 cloves garlic, minced
28 oz crushed tomatoes
14 oz tomato sauce
2 tablespoons tomato paste
1 tablespoon granulated sugar
2 teaspoons dried Italian seasoning
1 teaspoon salt
½ teaspoon black pepper
Fresh basil leaves for garnish
Red food coloring (optional, for extra effect)
For the Spooky Spaghetti:
1 lb spaghetti pasta
Black food coloring or squid ink pasta (optional)
Small mozzarella balls (for eyeball decoration)
Black olives, sliced (for eyeball pupils)
Fresh parsley sprigs (for creepy garnish)
Instructions
1. Preheat oven to 400°F and line a large baking sheet with parchment paper.
2. Make the panade: In a small bowl, combine Italian breadcrumbs and milk. Let soak for 5 minutes until breadcrumbs absorb all the milk.
3. Cut mozzarella into ¾-inch cubes and keep refrigerated until ready to use.
4. In a large mixing bowl, combine the soaked breadcrumb mixture with beaten egg, grated Parmesan, minced garlic, parsley, oregano, basil, salt, pepper, and red pepper flakes. Mix until well combined.
5. Add ground beef to the breadcrumb mixture. Using your hands, mix gently just until ingredients are evenly incorporated. Don’t overmix or meatballs will be tough.
6. Using a 2-tablespoon scoop or your hands, portion meat mixture into golf ball-sized portions (about 16-18 meatballs).
7. Flatten each portion in your palm, place a cold mozzarella cube in the center, then carefully wrap meat around cheese, sealing completely with no gaps. Roll gently into a smooth sphere.
8. Place formed meatballs on prepared baking sheet with 2 inches between each. Bake for 20-25 minutes until golden brown and internal temperature reaches 160°F.
9. While meatballs bake, make marinara: Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 5 minutes until softened.
10. Add minced garlic to the pot and cook for 1 minute until fragrant, stirring constantly to prevent burning.
11. Add crushed tomatoes, tomato sauce, tomato paste, sugar, Italian seasoning, salt, and pepper. Stir well to combine.
12. Bring sauce to a simmer, then reduce heat to low. Simmer for 15-20 minutes, stirring occasionally. Add red food coloring if desired for extra “blood” effect.
13. When meatballs are done, let them rest for 3-5 minutes, then carefully transfer to the marinara sauce. Simmer together for 5 minutes.
14. Cook spaghetti in heavily salted boiling water according to package directions until al dente. For black spooky pasta, add 1-2 teaspoons black food coloring to cooking water. Reserve 1 cup pasta water before draining.
15. Toss drained pasta with a bit of marinara sauce and pasta water to coat. Add more pasta water if needed for silky texture.
16. Serve pasta topped with cheesy meatballs and extra sauce. Garnish with mozzarella ball “eyeballs” (add black olive slices for pupils) and fresh parsley for spooky presentation.
Notes
The breadcrumb-milk panade is crucial for tender, juicy meatballs—don’t skip this step.
Use 80/20 ground beef for best moisture and flavor. Leaner meat tends to produce dry meatballs.
Keep cheese cubes cold until assembly to prevent early melting and easier handling.
Ensure cheese is completely sealed inside meat with no gaps, or it will leak during cooking.
Let baked meatballs rest 3-5 minutes before serving—the cheese is extremely hot and needs to cool slightly.
Make meatballs ahead and freeze uncooked for up to 3 months, or refrigerate formed meatballs up to 24 hours.
For extra spooky effect, use squid ink pasta or add black food coloring to regular pasta cooking water.
Customize spookiness level: mild (just red sauce), medium (add olive eyes), high (black pasta with full decorations).
Store leftovers separately—meatballs/sauce in one container, pasta in another—for up to 4 days refrigerated.
Reheat gently to preserve the molten cheese center that makes these special.
- Prep Time: 20
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1
- Calories: 580
- Sugar: 9g
- Sodium: 890mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 135mg
Keywords: spooky spaghetti, halloween dinner, cheese stuffed meatballs, halloween pasta, monster meatballs