What better thing to fill up on than a big plate of
worms and eyeballs carbs before a night of running around and stuffing your face with candy?! Well, I have just the thing that your kids (and even the grown ups) will love!
I LOVE Halloween. It’s my absolute FAVEORITE time of the year! The weather, the decorations, the movies; seriously I could go ON and ON! My son was finally old enough to actually sit down and watch Halloween Town with me (3 nights in a row…) and it made my whole year. That’s how much I love Halloween; and probably also because Halloween was the only night of the year that my dad actually let me run around with my friends after dark…
Roaming around unsupervised, collecting FREE candy from complete strangers, dressing into obscene costumes, haunted houses, scary movies, gory decorations, and a whole day devoted to celebrating all things evil! I mean, seriously, how could anyone NOT like Halloween?! Ok, I guess when I word it that way it does sound a little strange… but lighten up people!
Let’s talk about these “eyeballs”.
These don’t just look cool, but they taste great too! Probably the best turkey meatballs you’ll ever eat, if I do say so myself. Most turkey meatballs are dry and taste boring and bland. My dad described these as “smooth” (whatever that means…). I think what he MEANT by that, was that they were the juiciest, most flavorful meatballs he had ever tasted?! Let’s just stick with that.
The first important step to having juicy balls (I would reword that, but there’s just no way around it…perverts), is NOT TO OVER WORK YOUR MEAT! Over working will yield dry balls, and no one likes dry balls (I told you, there’s no way around it). To ensure that you don’t over mix your meatball mixture, combine all the ingredients, except the meat, until thoroughly mixed, then add in your ground meat and gently mix with your hands until the mixture is JUST COMBINED.
If you want to make sure you’re meat is seasoned properly, you can always heat up a pan and cook a little piece to taste test it. c ccccccccccccccccccccccccccccc c cc
One of my MUST HAVE kitchen tools is my little cookie scoop. You can purchase it HERE. It makes it so easy to get perfectly round, evenly portioned out meatballs, cookie dough balls, I use it to portion out cupcake batter, you name it! I use it all the time, and though I do get a small percentage (and I mean SMALL) if you purchase one using my link, I really do LOVE this thing and the brand that I linked to, was rated one of the best and most affordable. But, if you don’t have one of these at home, just form your meatballs into the size of golf balls.
Press in your favorite kind of olives (I’m using STAR Spanish Green Olives) into the center of your meatballs and bake at 350 degrees Fahrenheit for 20 minutes.
Meatball picture overload, I know. But just look how cute they are!
I like to make my meatballs earlier in the day, or even the day before and store them in the refrigerator until I’m ready to bake them. While your meatballs are cooking you can start your pasta. I used Bucatini pasta, which is basically hollowed out spaghetti. I love it because when it cooks, it plumps up and resembles little worms! Sounds appealing right? I also love it though, because though it looks like regular spaghetti at first glance, the hole through the middle allows the sauce to get in there.
I achieved the dark blackish color by adding 1/4 teaspoon red food coloring gel and 1/8 teaspoon black food coloring gel to the cooking water. You can find this kind of gel food coloring in the baking or craft section of your grocery or craft store. It’s really concentrated and usually cheaper than regular liquid food coloring.
I originally wanted to call this pasta “Blood and Guts” and have the pasta a light greyish red color to resemble intestines, but I added too much black, resulting in it looking more like worms, so that’s how “Eyeballs and Worms” was conceived! But If anyone tries this out and uses a different ratio of red to black, let us know how it turned out!
I normally consider it a sin to rinse off your pasta after its been drained (since it rinses off all the good starch that allows your sauce to adhere to your pasta!) But I have to admit, I did rinse it off so that my pasta would be more of a lighter shade of grey, to resemble worms; But in the future, I would add at least half the amount of black coloring to the water, that way I wouldn’t have to rinse it.
While your pasta is cooking, start your sauce. I just used a 24-ounce jar of store-bought marinara sauce, but when I do that, I like to freshen it up with some fresh garlic, herbs, and/or red pepper flakes. Makes it taste more homemade, and no one has to know it’s not 😉This post was sponsored by Full Leaf Tea Company, however all thoughts and opinions expressed are 100% my own.
This post was sponsored by STAR Fine Foods, however all thoughts and opinions expressed are 100% my own.
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