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Eyeball Pasta

Yields1 Serving

 1 lb ground beef
 ½ medium onion, finely chopped
 ¼ cup Panko bread crumbs
 2 cloves garlic, minced
 2 tbsp chopped fresh parsley
 1 large egg, beaten
 Kosher salt
 Freshly ground black pepper
 1 lb spaghetti
 1 1/2 c. marinara, warmed
 mozzarella, cut into rounds
 Black olives, sliced crosswise into rounds
1

Preheat oven to 400° and line a large, rimmed baking sheet with parchment.

2

In a large bowl, add beef, onion, Panko, garlic, parsley, and egg. Season generously with salt and pepper. Mix ingredients together with a rubber spatula or your hands until well combined, then shape into 1” balls. Place onto baking sheet.

3

Bake until meatballs for 13 minutes, then to each meatball, add a piece of cheese and olive to create “eyeballs.” Bake until cheese is melty, 2 minutes more.

4

Meanwhile, in a large pot of salted, boiling water, cook spaghetti according to package directions until al dente. Drain and transfer to platter.

5

Pour warm marinara sauce over spaghetti, then scatter with meatballs.