As the leaves turn gold and the scent of cinnamon fills the air, it’s clear: spooky season is here. There’s something magical about fall the flickering of jack-o’-lanterns, the cozy dinners, and those eerie little moments that make Halloween so much fun. And in my kitchen, nothing captures that playful, spooky spirit better than Monster Meatball Eyeballs.
These savory meatballs, topped with oozy mozzarella “eyes” and creepy olive “pupils,” are a crowd-pleaser for kids and adults alike. Whether you’re hosting a Halloween party or just looking for a fun dinner before trick-or-treating, this dish has become a favorite with readers and my own family. Why? It’s comforting, flavorful, and just spooky enough to make dinner an event. Plus, it pairs beautifully with your favorite gluten-free pasta or a simple side salad making it a complete meal.
If you’re looking for more Halloween dinner ideas, try this gluten-free lasagna soup a cozy, warm bowl that’s perfect for fall nights. Or keep it simple with gluten-free chicken taquitos that kids can dip and devour.
Monster Meatball Eyeballs
Equipment
- mixing bowl
- Baking sheet or dish
- parchment paper (optional)
- Spoon or scoop for shaping meatballs
- Toothpick (optional) for food coloring drizzle
Ingredients
- 1 lb ground beef or ground turkey
- 1/3 cup gluten-free breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1/4 cup onion, finely chopped
- 2 tbsp fresh parsley, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried oregano
- 8 small fresh mozzarella balls (bocconcini)
- 4 black olives, sliced into rings
- 1/2 cup marinara sauce
- Red food coloring (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a nonstick baking dish.
- In a large bowl, combine ground meat, gluten-free breadcrumbs, egg, garlic, onion, parsley, salt, pepper, and oregano. Mix gently until combined.
- Form into 8–10 meatballs and place on the baking sheet. Bake for 18–20 minutes until fully cooked through.
- Remove meatballs from oven. Top each with a mozzarella ball and press an olive slice into the center. Return to oven for 2–3 minutes to slightly melt the cheese.
- Spoon marinara sauce onto plates and place meatballs on top. Optional: drizzle a small amount of red food coloring for a spooky effect.
Notes
Nutrition
Ingredients for Monster Meatball Eyeballs
Here’s everything you’ll need to make these Halloween-themed meatballs. Most of the ingredients are pantry staples and can be adjusted based on dietary needs.
For the meatballs:
- 1 lb ground beef or ground turkey
- 1/3 cup gluten-free breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1/4 cup onion, finely chopped
- 2 tbsp fresh parsley, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried oregano
For the “eyeballs”:
- 8 small fresh mozzarella balls (bocconcini)
- 4 black olives, sliced into rings
- 1/2 cup marinara sauce
- Optional: red food coloring for extra “bloodshot” effect
Serving suggestions:
- Gluten-free spaghetti or zucchini noodles
- Extra marinara sauce for drizzling
- Steamed green beans or a fresh salad
Serve these next to something like gluten-free mozzarella sticks or gluten-free pizza rolls for a spooky party platter everyone will talk about.
Step by Step Instructions
1. Preheat the oven:
Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or use a nonstick baking dish.
2. Mix the meatball ingredients:
In a large bowl, combine ground meat, gluten-free breadcrumbs, egg, garlic, onion, parsley, salt, pepper, and oregano. Use your hands or a fork to gently mix until just combined don’t overwork it.
3. Shape and bake:
Roll the mixture into 8-10 evenly sized meatballs. Place them on the baking sheet and bake for 18–20 minutes or until fully cooked.
4. Add the eyeballs:
Remove the meatballs from the oven. Top each one with a mozzarella ball, then gently press an olive slice into the center to create the “eyeball.” Return to the oven for 2–3 minutes just long enough for the cheese to slightly melt.
5. Plate and serve:
Spoon marinara sauce onto each plate and place your monster meatballs on top. Serve with your choice of gluten-free pasta or veggies. Optional: use a toothpick to drizzle a tiny bit of red food coloring for a creepy bloodshot effect.
Need a fast side? You could whip up gluten-free hush puppies or pair with gluten-free shortbread cookies for a sweet ending.
Tips for Success
- Don’t skip the chilling (optional but helpful): If you have time, let the meatball mixture chill in the fridge for 15–20 minutes before rolling. It makes shaping easier.
- Use a cookie scoop to get evenly sized meatballs that cook at the same rate.
- Double the batch if feeding a crowd or making ahead for the freezer. These freeze beautifully and reheat well.
- Add a little spice: Want a kick? Add 1/4 tsp crushed red pepper flakes to the mix.
Want more meal prep ideas? These easy chicken and veggie lunch boxes are a lifesaver during busy weeks. Or try a one-pan lemon herb salmon for a refreshing change.
Spooky Variations to Try
Make it gluten-free (already is!)
This recipe is naturally gluten-free if you use certified GF breadcrumbs. You can also substitute almond flour if preferred.
Keto-friendly swap:
Skip the breadcrumbs and replace them with 2 tbsp grated Parmesan and an extra egg yolk to keep things together.
Cheesy surprise:
Stuff the meatballs with a cube of mozzarella before baking for a melted cheese center.
Vegetarian version:
Use your favorite plant-based ground meat alternative and dairy-free mozzarella-style balls for a spooky, meatless twist.
For a sweet Halloween ending, don’t miss these gluten-free chocolate truffle pops or these gluten-free cheesecake bites easy to make and perfectly bite-sized.
How to Store and Reheat
Storage:
Store any leftovers in an airtight container in the fridge for up to 4 days. These Monster Meatball Eyeballs reheat well in the microwave or oven at 300°F for 10 minutes.
Freezing:
Let the cooked meatballs cool completely. Freeze on a tray until firm, then transfer to a freezer-safe bag. Store for up to 2 months. To reheat, bake from frozen at 350°F for 15–18 minutes.