Part 1: Prepare the Meatball Eyeball Mixture

1. Combine the Dry Ingredients: In a large mixing bowl, add the Panko breadcrumbs, grated Parmesan cheese, dried oregano, salt, and black pepper. Use a fork to toss them together until they are evenly distributed.
2. Add the Wet Ingredients: To the same bowl, add the ground meat (or meats), the minced garlic, and the large egg.
3. Mix Gently: Using your hands, gently mix all the ingredients together until they are just combined. Important Tip: Be careful not to overmix! Overworking the meat will result in tough, dense meatballs. Mix only until you no longer see streaks of egg or clumps of cheese.

Part 2: Shape and Cook the Meatball Eyeballs

1. Prepare Your Workstation: Line a baking sheet with parchment paper for the uncooked meatballs. This prevents them from sticking.
2. Form the Meatballs: Scoop about 2 tablespoons of the meat mixture into your hand and flatten it into a small patty. Place one small mozzarella ball in the center. Carefully wrap the meat mixture around the mozzarella, rolling it between your palms to form a smooth, round ball. Ensure the cheese is completely sealed inside. Repeat with the remaining meat and mozzarella. You should get about 12-15 meatballs.
3. Brown the Meatballs: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, carefully place the meatballs in the pan, leaving some space between them. You may need to do this in two batches. Brown the meatballs on all sides, turning them every 2-3 minutes. This should take about 8-10 minutes in total. They don’t need to be cooked through at this stage; we’re just developing a flavorful crust.
4. Simmer in Sauce: Once the meatballs are browned, reduce the heat to low. Carefully pour the entire jar of marinara sauce over the meatballs. Stir gently to coat them. Cover the skillet and let the meatballs simmer in the sauce for 15-20 minutes. This will finish cooking the meatballs through and allow them to absorb the delicious sauce flavor.

Part 3: Cook the Spooky Black Spaghetti

1. Boil the Water: While the meatballs are simmering, bring a large pot of water to a rolling boil.
2. Salt the Water Generously: Once the water is boiling, add 1 tablespoon of salt. The water should taste salty like the sea. This is critical for flavorful pasta.
3. Cook the Pasta: Add the black spaghetti to the boiling water and cook according to the package directions until al dente. “Al dente” means the pasta should still have a slight bite to it.
4. Reserve Pasta Water: Before you drain the pasta, use a mug or a ladle to reserve about 1 cup of the starchy pasta water. This liquid gold is perfect for thinning the sauce if it gets too thick.
5. Drain the Pasta: Drain the spaghetti in a colander. Do not rinse it! Rinsing removes the starches that help the sauce cling to the noodles.

Part 4: Assemble Your Spooky Spaghetti Masterpiece

1. Add Pasta to the Sauce: You can either add the drained spaghetti directly to the skillet with the meatballs and sauce and toss to combine, or you can plate the pasta first and spoon the sauce and meatballs over the top. Tossing it all together ensures every strand is coated in sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
2. Create the “Eyeballs”: Now for the fun part! Use a spoon to place the meatballs on top of the nests of black spaghetti. To turn them into eyeballs, take one slice of black olive (the “pupil”) and gently press it into the center of the melted mozzarella that has likely started peeking through the meatball. The heat from the meatball and cheese will help it adhere.
3. Serve Immediately: Serve your Halloween Pasta hot and watch as your family or guests react with spooky delight!