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Spooky Halloween Eyeball Meatballs: Fun Party Appetizer

Halloween eyeball meatballs are baked with mozzarella and sliced black olives to create a playful party appetizer. Serve them with warm marinara sauce for dipping.
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Prep Time 15 minutes
Cook Time 28 minutes
Soaking 5 minutes
Total Time 48 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Italian
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

For the meatballs
  • 0.5 cup panko breadcrumbs
  • 0.25 cup milk
  • 1.5 lb ground beef 85% lean
  • 1 egg large
  • 0.25 cup Parmesan cheese finely grated
  • 0.25 cup yellow onion finely grated
  • 2 cloves garlic minced
  • 1 tsp Italian seasoning
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
For the eyeballs and sauce
  • 2 cups marinara sauce
  • 3 oz mozzarella low-moisture, cut into 24 small cubes
  • 1 can (2.25 oz) black olives sliced, drained

Equipment

  • 1 rimmed baking sheet

Method
 

Make the meatballs
  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Stir the panko and milk together in a large bowl and let stand for 5 minutes.
  4. Add the ground beef, egg, Parmesan, onion, garlic, Italian seasoning, salt, and pepper.
  5. Mix gently, then shape into 24 meatballs about 1 1/2 inches wide.
  6. Arrange the meatballs on the baking sheet and bake for 18–22 minutes, until the centers reach 160°F.
Finish the eyeballs and sauce
  1. Warm the marinara in a small saucepan over medium-low heat for 5–7 minutes, stirring occasionally, until steaming.
  2. Top each meatball with a mozzarella cube and an olive slice.
  3. Return the pan to the oven for 2–3 minutes, until the cheese softens.
  4. Scatter any remaining olives around the meatballs.
  5. Serve with the marinara.

Notes

For neat eyeballs, place the mozzarella cubes and olive slices securely on each meatball before returning them to the oven. Refrigerate leftovers for 3–4 days or freeze for up to 3 months. For a gluten-free option, use gluten-free panko breadcrumbs.