This Halloween, how about cooking up some spooky spaghetti? Your kids will love it, plus it will fill their tummies with a warm, healthy meal before they set out across the neighborhood on a quest for candy.
And if Halloween evening is chaotic at your house like it is at mine, go ahead and make these the day before and reheat. That will give a chance for the blood, I mean sauce, to really soak into the noodles.
Place sliced olives on the meatballs just before serving and Voila!- you have a meal that is sure to give your little ones a scare. OK, what really gives them a scare is the thought of eating olives. But still, it’s a cute Halloween meal.
While you’re at it, you may want to whip up a batch of these cheese ghosts.
Spaghetti and Eyeballs
- 1.25 pounds lean ground beef
- 1/2 cup diced onion
- 1/4 cup panko or breadcrumbs
- 1 egg, lightly beaten
- 1 tablespoon chopped fresh parsley
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon Worcestershire Sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 (26-ounce) jar pasta sauce
- 1/2 pound spaghetti
- 1 small jar pimiento-stuffed olives, sliced
- Preheat oven to 350 degrees.
- In a large bowl, mix ground beef, onion, panko, egg, parsley, Italian seasoning, Worcestershire sauce, garlic powder, salt and pepper. Shape mixture into 12 meatballs.
- Place meatballs on a baking sheet and bake for 30-35 minutes.
- While meatballs are cooking, cook spaghetti according to package directions. Place sauce in a medium saucepan and bring to a simmer.
- Once meatballs are done, place them in the sauce and let simmer for several minutes.
- To serve, place spaghetti on a plate. top with meatballs and sauce, and place an olive slice atop each meatball.
Yield : 4 servings