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.