Monster Eyeball Meatballs
Monster Eyeball Meatballs are a spooky Halloween treat made with lean turkey meatballs and topped with green olives to resemble creepy eyeballs. Perfect for parties or festive family dinners, these meatballs are packed with flavor, easy to make, and bring a fun Halloween twist to any table. Serve with marinara or a “bloody” dipping sauce for extra frightful fun.
Equipment
- Mixing bowl – for combining the meatball ingredients
- 1 Cutting board – to prep any fresh ingredients
- 1 Knife – for finely dicing the onion and garlic
- Measuring cups and spoons – to ensure accurate ingredient measurements
- 1 Baking sheet – to arrange and bake the meatballs
- 1 Parchment paper or non-stick spray – to prevent sticking on the baking sheet
- Toothpicks – for creating bloodshot lines on the “eyeballs” (optional)
- 1 Meat thermometer – to check for an internal temperature of 165°F for doneness (optional but recommended)
Ingredients
For the Monster Meatballs:
- 1 lb. Ground turkey – lean and mild, a great base for our monster meatballs.
- 1 Large egg – acts as a binder to hold the meatballs together.
- ⅓ cup Breadcrumbs – adds structure and a touch of texture.
- ¼ Grated Parmesan cheese – for a savory, slightly nutty flavor.
- 1 Onion finely diced – for flavor and moisture.
- 2 Cloves garlic minced – because garlic is a must!
- 1 tsp Dried oregano – brings an earthy depth to the meatballs.
- ½ tsp Salt – enhances the flavor.
- ¼ tsp Black pepper – adds a mild kick.
For the Monster Eyeballs:
- Green olives with pimentos – one for each meatball, to make those eerie eyes pop!
- Red food coloring (optional) – to paint bloodshot veins for extra spookiness.
Instructions
- Preheat the Oven Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix the Meatball Ingredients In a large bowl, combine the ground turkey, egg, breadcrumbs, Parmesan cheese, onion, garlic, oregano, salt, and pepper. Use clean hands or a spoon to mix until all ingredients are evenly incorporated. Don’t overmix, as this can make the meatballs dense.
- Shape the Meatballs Take about a tablespoon of the mixture and roll it into a ball with your hands. Place each meatball on the prepared baking sheet, ensuring a little space between them. Continue until you’ve used up all the meat mixture.
- Create the Monster Eyeballs Gently press a green olive, pimento side up, into the center of each meatball. This will create the look of an eyeball staring up at you from the plate!
- Add Bloodshot Details (Optional) If you’d like, use a toothpick to apply thin lines of red food coloring from the pimento outward, creating a bloodshot effect for an extra spooky touch.
- Bake the Meatballs Place the baking sheet in the preheated oven and bake for 15-20 minutes or until the meatballs are cooked through and reach an internal temperature of 165°F (74°C).
- Serve and Enjoy! Once cooked, transfer the meatballs to a serving platter. Serve with toothpicks for easy grabbing and perhaps a side of marinara sauce for dipping—your guests can pretend it’s “monster blood!”
Notes
Make-Ahead and Storage Tips
Planning ahead for a Halloween party? These Monster Eyeball Meatballs are easy to prepare in advance, saving you time and stress on the big day. Here’s how to make the most of this recipe:- Prep Ahead: You can mix and shape the meatballs up to a day in advance. Simply cover them tightly with plastic wrap or place them in an airtight container in the refrigerator until you’re ready to bake. For extra convenience, add the olive “eyeballs” right before baking to keep them fresh and creepy!
- Freeze for Later: If you want to make these meatballs well ahead of time, they freeze beautifully! Place the shaped (but uncooked) meatballs on a baking sheet lined with parchment paper, freeze until solid, then transfer to a freezer-safe bag or container. When you’re ready to cook, let them thaw in the fridge overnight and add the olive “eyeballs” before baking.
- Storing Leftovers: Leftover Monster Eyeball Meatballs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) for 10-15 minutes to keep them warm and flavorful. They’re also delicious served cold as a spooky snack the next day!