Monster Meatballs with Spaghetti

Baked beef meatballs are shaped into small monsters, browned in the oven, then finished in a quick tomato sauce and tossed with spaghetti. The dish keeps classic Italian-American flavors while leaning into a Halloween presentation with olive eyes and uneven monster shapes.

By Julienne

Cook time: 30 minutes

Servings: 12

Ingredients

• 10 ml olive oil divided between baking sheet and sauce
• 900 g ground beef for meatballs
• 120 g plain breadcrumbs for meatballs
• 2 large egg lightly beaten
• 60 g finely grated Parmesan cheese for meatballs
• 15 g fresh parsley finely chopped
• 3 clove garlic cloves minced, for meatballs
• 2 tsp dried oregano for meatballs
• 2 tsp fine salt divided between meatballs, sauce, and pasta water
• 1 tsp black pepper divided between meatballs and sauce
• 20 ml olive oil divided between baking sheet and sauce
• 150 g yellow onion finely chopped, for sauce
• 3 clove garlic cloves minced, for sauce
• 30 g tomato paste for sauce
• 1200 g crushed tomatoes for sauce
• 5 g granulated sugar for sauce
• 2 tsp dried basil for sauce
• 1 tsp fine salt divided between meatballs, sauce, and pasta water
• 0.5 tsp black pepper divided between meatballs and sauce
• 3000 ml water for pasta pot
• 900 g spaghetti dry
• 18 whole black olives sliced or halved to make eyes

Instructions

1. Heat the oven to 220°C. Line a large rimmed baking sheet with parchment paper and brush or rub it with 10 ml of the olive oil. Oven is fully preheated and the baking sheet is lightly oiled.
2. In a large bowl, mix the ground beef, breadcrumbs, egg, Parmesan, parsley, minced meatball garlic, oregano, 2 tsp of the salt, and 1 tsp of the black pepper until just combined. The mixture is evenly combined but not pasty.
3. Shape the mixture into 24 small meatballs, then pinch and flatten a few spots so they look irregular and monstrous. Arrange them on the baking sheet. All meatballs are on the tray with space between them.
4. Bake the meatballs for 16 to 18 minutes, until browned and cooked through to 71°C in the center. The meatballs are browned and register 71°C.
5. While the meatballs bake, heat the remaining 20 ml olive oil in a large skillet over medium heat. Cook the onion until softened, 5 to 6 minutes, then add the sauce garlic and cook 30 seconds. The onion is soft and translucent and the garlic smells fragrant.
6. Stir in the tomato paste, crushed tomatoes, sugar, dried basil, remaining 1 tsp salt, and remaining 0.5 tsp black pepper. Simmer 10 to 12 minutes until slightly thickened. The sauce tastes rounded and coats a spoon lightly.
7. Meanwhile, bring 3000 ml water to a boil in the pasta pot. Add the spaghetti and cook until al dente, about 9 to 11 minutes. Drain well. The spaghetti is tender but still has a firm bite at the center.
8. Toss the drained spaghetti with enough sauce to coat lightly, then mound the rest of the sauce on top. Add the baked meatballs and press olive pieces into the tops to make eyes. The meatballs sit on glossy sauce with visible olive eyes and the spaghetti is evenly coated.
9. Serve immediately while hot. The pasta is steaming and the meatballs are hot throughout.