Ingredients
Equipment
Method
- Cook the pasta in lightly salted boiling water until al dente, then drain well and set aside.
- In a mixing bowl, combine the ground meat with minced garlic, salt, and pepper. Mix until evenly incorporated.
- Form the mixture into small meatballs, about the size of a walnut, and place them on a baking sheet lined with parchment.
- Bake the meatballs in a preheated oven at 375°F (190°C) for about 20 minutes, or until cooked through and slightly browned.
- Meanwhile, heat the tomato sauce in a saucepan over medium heat, stirring and allowing it to simmer gently. Add a few drops of red food coloring for a bloody effect.
- Once the meatballs are baked, allow them to cool slightly. Carefully cut a small hole in the center of each meatball and stuff it with grated mozzarella cheese to resemble an eyeball.
- Place the cooked pasta on a serving plate and spoon a generous amount of the bloody tomato sauce over it.
- Position the stuffed meatballs on top of the pasta, with the cheese side facing up, to create creepy eyeballs.
- Use a small spoon or piping bag to add a tiny dot of red food coloring or sauce on the center of each cheese-stuffed meatball to mimic bloodshot eyes.
- Finish by garnishing with fresh herbs or additional sauce for extra spooky effect if desired. Serve immediately for the best visual impact.
Notes
For extra gory effect, use beet juice instead of food coloring or add sliced olives as pupils.