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.
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Servings: 4 servings
Calories: 801kcal
INGREDIENTS
- 1 lbs ground beef
- 1 large egg
- ½ cup bread crumbs
- 2 tablespoon milk
- ½ cup parmesan freshly grated
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup cranberry juice
- 1 cup grape juice
- 2 tablespoon brown sugar
- 1 tablespoon cornstarch
- 1 cup spaghetti sauce
- 5 drops red food color
- 12 slices fresh mozzarella sliced rounds
- 12 black olives pitted and sliced
- salt and pepper as per taste
INSTRUCTIONS
- Make the meatballs: Combine ground beef, egg, breadcrumbs, milk, freshly grated parmesan, garlic powder, onion powder, salt, and black pepper in a bowl. Mix until just combined. Roll into 1-inch balls and place on a parchment-lined baking sheet.
- Bake the meatballs: Bake at 400°F until cooked through.
- Prepare the cranberry glaze: Add 1 cups cranberry juice, 1 cups grape juice, and 2 tablespoons brown sugar to a saucepan. Bring to a simmer over medium heat. Mix 1 tablespoons cornstarch with 1 tablespoons water to form a slurry, then stir it in.
- Simmer the glaze: Simmer until the glaze thickens, then remove from heat.
- Glaze the meatballs: Toss the baked meatballs in the cranberry glaze until fully coated. Set aside on a tray.
- Make the eyeball sauce: Mix 1 cups spaghetti sauce with 5 red food color, drops in a small bowl until the color is even.
- Assemble the eyeballs: Spoon a small amount of red sauce on top of each meatball. Place a 12 fresh mozzarella, sliced rounds round on top. Add a 12 black olive slices off-center on the mozzarella as the pupil.
- Add the sticks and serve: Push a 12 wooden skewer sticks or toothpicks through the bottom of each meatball. Stand upright on a platter and serve warm.
Notes
Make ahead: bake meatballs up to 2 days early and refrigerate. Glaze can be made 3 days ahead. Assemble mozzarella and olive toppings a few hours before serving. Reheat glazed meatballs at 350°F for 8-10 minutes before adding toppings.
Nutrition
Nutrition Facts
Spooky Eyeball Meatballs with Cranberry Glaze
Amount Per Serving
Calories 801
Calories from Fat 441
% Daily Value*
Fat 49g75%
Saturated Fat 23g144%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 19g
Cholesterol 204mg68%
Sodium 1413mg61%
Potassium 761mg22%
Carbohydrates 42g14%
Fiber 2g8%
Sugar 27g30%
Protein 48g96%
Vitamin A 1098IU22%
Vitamin C 10mg12%
Calcium 673mg67%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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