We thought about naming this one brains and eyeballs… too far? We’ll let you decide, but it’s an easy spin on classic spaghetti and meatballs that’s absolutely as sook-tacular as it as delicious!
Eyeball Spaghetti and Meatballs
Preheat the oven to 375 degrees.
Mix the beef, almond meal, egg, 1/2 teaspoon of Italian seasoning, and 1/2 teaspoon of salt together with a spoon or your hands. Form into balls with about 3 tablespoons of the mixture in each ball. Place on a parchment lined baking sheet and bake for 18-20 minutes.
Make the pasta according to the package instructions.
While the meatballs cook, make the sauce. Add the onions to the saucepan with the olive oil and saute until browned. Add the garlic, remaining salt and reamining spices and cook for 1 minute.
Add the wine and let it almost completely reduce before adding the crushed tomatoes and tomato paste. Stir and let this come to a slow boil before covering and letting it simmer over medium heat.
When the meatballs have cooked through but aren't totally browned, remove from the oven and place a bocconcini half on each meatball and place back in the oven for 5 minutes. Remove and add 1 olive slice to each, making an "eyeball". Place back in the oven for 2 minutes and remove.
Add the pasta to a bowl and top with sauce and meatballs. Spook-tacular!
Allie McDonald is the founder, content creator and recipe developer behind Miss Allie's Kitchen. When she isn't snapping away snazzy pictures of her drool-worthy healthy creations, you can find her planning the next addition to her cowgirl boot collection!