Ingredients
Scale
- 18–24 Pre-cooked Italian-style meatballs (beef, turkey, or plant-based)
- 1 cup Marinara or pizza sauce
- 12 Fresh mozzarella pearls (small rounds)
- 1 can Sliced black olives
- Fresh basil leaves (optional for garnish)
- Toothpicks for serving
Instructions
- Begin by heating your pre-cooked meatballs. You can do this in the microwave for 2 minutes or in a skillet over medium heat. While the meatballs heat up, pour your marinara sauce into a small saucepan and simmer on low. Slice your mozzarella pearls in half to create flat surfaces that will sit securely on top of the meatballs. Ensure your black olive slices are drained and patted dry so they do not slip off the cheese.
- Arrange the warm meatballs on a serving platter or in a shallow baking dish. Spoon a small amount of warm marinara sauce over the center of each meatball. This acts as the “bloody” base for the eye. Place one half of a mozzarella pearl onto the sauce-covered center of each meatball. The warmth from the meatball will slightly soften the cheese, helping it stick. Gently press a sliced black olive into the center of each mozzarella piece to complete the pupil of the eye.
- Transfer the “eyeballs” to your final serving tray if they aren’t already there. If you want an extra eerie look, drizzle the remaining marinara sauce around the base of the meatballs to look like a pool of blood. Insert a toothpick into the side of each eyeball for easy grabbing. Garnish with a few torn basil leaves to add a pop of color, and serve immediately while the cheese is soft and the meat is hot.
- Cook Time: 15 minutes