Description
Spooky Spaghetti and Cheese Stuffed Meatballs are a Halloween twist on a classic Italian dinner. Tender meatballs are stuffed with gooey cheese, topped with olive “eyeballs,” and served over saucy spaghetti. A family-friendly, festive meal that’s perfect for parties or a spooky night at home.
Ingredients
1 pound ground beef (or ground chicken/turkey as substitute)
¼ cup breadcrumbs
½ teaspoon garlic salt
¼ teaspoon Italian seasoning
¼ cup grated Parmesan cheese
4 string cheese sticks, cut into 1-inch pieces
Black olives, sliced
1 pound spaghetti noodles
24 ounces pasta sauce (your favorite brand)
Instructions
Preheat the oven to 375°F (190°C).
Mix the meatball base: In a large bowl, combine ground beef, breadcrumbs, garlic salt, Italian seasoning, and Parmesan cheese. Mix until evenly blended.
Form meatballs: Shape the mixture into 16 meatballs, about 2 inches each, and place them in a 9×13-inch baking dish.
Stuff with cheese: Insert a piece of string cheese into the center of each meatball, leaving the top slightly exposed.
Add the spooky touch: Place a black olive slice on top of each meatball to create the “eyeball” look.
Bake: Cook for 20 minutes, or until the meatballs reach an internal temperature of 160°F.
Prepare the pasta: As the meatballs are baking, cook the spaghetti according to the instructions on the package. Drain and toss with your favorite pasta sauce.
Assemble and serve: Place spaghetti on plates, top with meatballs, and enjoy your spooky Halloween dinner!
Notes
Ground chicken, turkey, or plant-based meat can be used instead of beef.
Try mozzarella cubes, cheddar chunks, or provolone instead of string cheese.
If you don’t like olives, skip them for a “blind eyeball” version that’s still fun.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 1/4 recipe (4 meatballs + pasta)
- Calories: ~750
- Sugar: 10g
- Carbohydrates: 100g
- Protein: 50g