Description
These Spooky Spaghetti and Cheese Stuffed Meatballs are a fun and festive Halloween dinner. Juicy meatballs filled with gooey mozzarella cheese are served over spaghetti dyed black or green to resemble worms, creating a delightfully creepy and delicious meal.
Ingredients
Scale
- 1 lb (450g) ground beef or 50/50 beef-pork blend
- 1/2 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 6 cubes mozzarella cheese (½ to 1 inch cubes)
- 8 oz spaghetti noodles
- Black or green food coloring (optional, for Halloween effect)
- 1 tablespoon olive oil
- 2 cups marinara or spaghetti sauce
- 1/2 teaspoon red pepper flakes (optional)
- Fresh basil or parsley for garnish
Instructions
- Make the Meatball Mixture: In a large bowl, combine ground beef, breadcrumbs, egg, minced garlic, Parmesan cheese, salt, black pepper, and Italian seasoning. Mix until just combined.
- Form and Stuff the Meatballs: Divide the mixture into 6 equal portions. Flatten each portion, place a mozzarella cube in the center, and fold the meat around it. Roll gently to seal and form a ball. Place on a parchment-lined tray.
- Bake the Meatballs: Preheat your oven to 400°F (200°C). Bake the meatballs for 20–25 minutes until browned and cooked through.
- Cook the Spaghetti: Boil water with a pinch of salt. Add spaghetti and food coloring (if using). Cook according to package instructions, drain, and toss with olive oil.
- Heat the Sauce: Warm your marinara sauce in a saucepan over medium heat. Add red pepper flakes if desired.
- Assemble the Dish: Twirl the colored spaghetti onto plates. Place a cheese-stuffed meatball on top, cut slightly to expose the cheesy center. Spoon marinara sauce over the meatball and around the plate. Garnish with parsley or basil.
Notes
- Use fresh mozzarella for the best melt and stretch.
- Seal the meatballs well to prevent cheese leakage during baking.
- Gel food coloring works best for vivid “wormy” pasta.
- For a kid-friendly version, skip the pepper flakes and make smaller meatballs.
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze cooked meatballs (not spaghetti) for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion