This Spaghetti and Ghost Meatballs is a spooky and easy Halloween dinner the kids will love! Spaghetti and meat sauce are topped with meatballs covered in melted cheese and olive eyes to create the cutest little ghosts.
Halloween pasta is always good to make, especially when you can turn an everyday dinner into something fun. Last year, I made eyeball spaghetti and it was such a hit that I decided to switch things up this year with these adorable ghost meatballs.
There are plenty of ways to make this recipe your own. Take a shortcut and use frozen meatballs, or make the homemade version below. Serve the ghost meatballs over spaghetti, or skip the pasta and tuck them into sub rolls for spooky meatball sandwiches.
Why You’ll Love This Recipe
- Uses simple, everyday ingredients
- Leftovers taste just as good the next day
- Turns an ordinary dinner into something fun for Halloween
- Kid-friendly and perfect for the whole family
- Great for busy weeknights during October
- Fun enough to serve at a Halloween party
- Easy to customize with your favorite pasta, sauce, meatballs and cheese
- You can take a shortcut with frozen meatballs to save time
Ingredients & Substitutions
- Ground Beef: Use lean ground beef for homemade meatballs and meat sauce. Ground turkey or chicken can also be substituted.
- Spaghetti: Classic spaghetti works great, but you can also substitute with linguine, fettuccines, or your favorite long pasta.
- Marinara Sauce: Use your favorite jarred marinara or homemade spaghetti sauce.
- Onion: A small diced onion adds extra flavor to the meat sauce.
- Garlic: Minced fresh garlic works best, but jarred minced garlic can also be used.
- Egg: Helps bind the homemade meatball mixture together.
- Cheeses: Slices of provolone are used to create the ghosts. Shredded Parmesan or mozzarella can also be added to the spaghetti for extra cheesy flavor.
- Black Olives: Cut into pieces to make the eyes of the ghosts.
- Italian Seasoning: Adds extra flavor to the homemade meatballs. You can also use a combination of dried oregano, basil and parsley.
- Breadcrumbs: Optional; helps bind the meatballs together. Use plain or Italian-style.
How to Make Spaghetti & Ghost Meatballs
Step 1: Add half of the ground beef to a large bowl with one egg, Italian seasoning and breadcrumbs (optional). Mix with your hands until combined. Roll the mixture into medium-sized meatballs.
Step 2: Heat 1 tablespoon of olive oil in a pan over medium high heat. Add the meatballs and cook, turning occasionally, until browned and cooked through. Remove from pan and set aside.
Step 3: Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions. Drain and set aside.
Step 4: Heat another tablespoon of olive oil in a pan over medium heat and sauté the onions. Add the remaining ground beef and garlic. Cook until the beef is browned and cooked through, breaking it apart as it cooks. Drain any excess grease if needed.
Step 5: Heat the marinara sauce in a saucepan over medium heat until warmed through.
Step 6: Add the cooked spaghetti to the ground beef and onion mixture. Pour the warm marinara sauce over the top and gently toss until everything is evenly coated.
Step 7: Add the spaghetti to a deep dish bowl and place the cooked meatballs throughout on top.
Step 8: While the meatballs are still warm, drape a slice of provolone cheese over each one. Allow the cheese to soften, then gently pinch and shape the sides to create a flowing ghost shape.
Step 9: Press two tiny pieces of black olive onto each cheese covered meatball to create the ghost eyes.
Step 10: Sprinkle the spaghetti with Parmesan or mozzarella cheese, if desired, and serve warm.
Recipe Variations
- Switch up the pasta with angel hair, linguine, or another pasta your family loves.
- Make it extra cheesy by topping the spaghetti with cheese before you add the meatball ghosts.
- Add some veggies such as sautéed mushrooms, bell peppers, or cooked spinach into the marinara sauce.
Helpful Tips
- Add the provolone cheese while the meatballs are still warm so the cheese softens and naturally drapes over them.
- Cut the black olives into small pieces and push on the melted cheese so they stay.
- Assemble the ghost faces right away before serving so they have the best appearance.
Frequently Asked Questions
Yes! Homemade meatballs can be prepared ahead of time and stored in the refrigerator until you’re ready to heat and assemble the dish.
Let the meatballs cool for a minute or two before adding the cheese. You want the cheese to soften enough without completely melting.
Add a side of garlic bread or breadsticks, simple salad, roasted vegetables or your favorite Halloween themed side dish.
Place leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave to desired temperature.
Recipe
Spaghetti and Ghost Meatballs
Ingredients
- 1 lb. ground beef
- 1 lb. spaghetti noodles
- 1 (24 oz.) jar marinara sauce
- 1 small onion, diced
- 1 tablespoon minced garlic
- 1 egg
- 2 teaspoons Italian seasoning, divided
- 2 tablespoons olive oil, divided
- salt for pasta water
- Olives for eyes
- Parmesan or mozzarella cheese, optional
Instructions
- Add half of the ground beef to a large bowl with one egg, Italian seasoning and breadcrumbs (optional). Mix with your hands until combined. Roll the mixture into medium-sized meatballs.
- Heat 1 tablespoon of olive oil in a pan over medium high heat. Add the meatballs and cook, turning occasionally, until browned and cooked through. Remove from pan and set aside.
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions. Drain and set aside.
- Heat another tablespoon of olive oil in a pan over medium heat and sauté the onions. Add the remaining ground beef and garlic. Cook until the beef is browned and cooked through, breaking it apart as it cooks. Drain any excess grease if needed.
- Heat the marinara sauce in a saucepan over medium heat until warmed through.
- Add the cooked spaghetti to the ground beef and onion mixture. Pour the warm marinara sauce over the top and gently toss until everything is evenly coated.
- Add the spaghetti to a deep dish bowl and place the cooked meatballs throughout on top.
- While the meatballs are still warm, drape a slice of provolone cheese over each one. Allow the cheese to soften, then gently pinch and shape the sides to create a flowing ghost shape.
- Press two tiny pieces of black olive onto each cheese covered meatball to create the ghost eyes.
Notes
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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