Spooky Eyeball Meatballs with Cranberry Glaze

These Halloween eyeball meatballs, made with regular ground beef meatballs coated in a cranberry grape juice glaze, topped with mozzarella and a black olive slice, and served on a stick. A touch of red food color in the spaghetti sauce gives them that spooky eyeball look. You can make them for your Halloween parties, as an appetizer, or for your kids. They are super easy to make, super fun to put together, and always a hit with everyone at the table.

I make these meatballs every year for my Halloween parties, especially when kids are around. They are easy to make and always disappear fast. This appetizer beats anything else I have tried for Halloween. It is simple, quick, and looks properly spooky on the table.

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• Ingredients
• Step by Step Directions
• Variations and Alterations
• Make Ahead Instructions
• Spooky Eyeball Meatballs with Cranberry Glaze

The meatballs are regular ground beef meatballs. I coat them in a cranberry grape juice glaze, top each one with mozzarella and a slice of black olive, then push a stick through the center. A touch of red food color mixed into the spaghetti sauce on top gives them that bloody, eyeball look. Kids love pointing at them before they eat them.

Ingredients

For the meatballs

• 1 lb ground beef
• 1 egg
• 1/2 cup breadcrumbs
• 2 tablespoon milk
• 1/4 cup grated parmesan
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste

For the glaze

• 1 cup cranberry juice
• 1 cup grape juice
• 2 tablespoon brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon water

For the eyeball topping

• 1 cup spaghetti sauce
• 4-5 drops red food color
• Fresh mozzarella, sliced into small rounds
• 1 can black olives, sliced into rings

For serving

• Wooden skewer sticks or toothpicks

Step by Step Directions

Make the meatballs

• Combine ground beef, egg, breadcrumbs, milk, parmesan, garlic powder, onion powder, salt, and pepper in a bowl.
• Mix until just combined. Do not overmix.
• Roll into 1-inch balls.
• Place on a baking sheet lined with parchment paper.
• Bake at 400°F for 18-20 minutes, until cooked through.

Prepare the cranberry glaze

• Add cranberry juice, grape juice, and brown sugar to a saucepan.
• Bring to a simmer over medium heat.
• Mix cornstarch with water to form a slurry.
• Stir slurry into the saucepan.
• Simmer for 3-4 minutes until the glaze thickens.
• Remove from heat.

Glaze the meatballs

• Toss the baked meatballs in the cranberry glaze.
• Coat each meatball fully.
• Set aside on a tray.

Make the eyeball sauce

• Mix spaghetti sauce with red food color in a small bowl.
• Stir until the color is even.
• Spoon a small amount of this sauce on top of each meatball.

Assemble the eyeballs

• Place a small round of mozzarella on top of each glazed meatball.
• Add a black olive slice on top of the mozzarella, off-center, to look like a pupil.
• Let a little of the red sauce show at the edges of the mozzarella.

Add the sticks

• Push a wooden skewer or toothpick through the bottom of each meatball.
• Stand them upright on a serving platter, or lay them flat if using toothpicks.
• Serve warm.

Variations and Alterations

• Use ground turkey or chicken instead of beef for a lighter version.
• Swap mozzarella for provolone or a small ball of bocconcini.
• Use pimento-stuffed olives instead of black olives for a different eyeball look.
• Make it spicy by adding a pinch of cayenne to the meatball mix.
• Use cranberry sauce instead of cranberry juice for a thicker, sweeter glaze.
• Make mini meatballs for a bite-sized version, or larger meatballs for a heartier appetizer.
• Swap spaghetti sauce for BBQ sauce mixed with red food color for a smokier eyeball topping.
• For a gluten-free version, use gluten-free breadcrumbs.

These spooky eyeball meatballs are a simple, fun appetizer for any Halloween gathering. The cranberry glaze adds sweetness, the mozzarella and olive give the eyeball effect, and the red sauce ties it all together. They are easy to make, easy to serve, and always a hit with both kids and adults.

Make Ahead Instructions

• Meatballs can be made and baked up to 2 days in advance. Store in an airtight container in the refrigerator.
• The cranberry glaze can be made 3 days ahead and stored in the fridge in a sealed jar. Reheat before tossing with the meatballs.
• Assemble the mozzarella and olive toppings no more than a few hours before serving, so the mozzarella stays fresh.
• To serve, reheat the glazed meatballs in the oven at 350°F for 8-10 minutes, then add the toppings and sticks right before guests arrive.
• Meatballs can also be frozen after baking, before glazing. Thaw overnight in the fridge, then glaze and assemble on the day of the party.