With Halloween upon us, we figured we should share one of our spookiest meals. And who doesn’t love a big bowl of bloody eyeballs with a side of worms? While this recipe looks rather frightening, it is a crowd pleaser recipe for both young and old ghouls.
I developed this recipe for a client, a couple years ago, and we still enjoy serving it to unexpected little guests. It is a fun recipe that you can even get the kids involved with making. I took our favorite meatball recipe which is made with a combination of ground beef and pork. I added an olive to create the eery eyeball. The blood is a reduction of tomatoes, a little red wine (don’t worry the alcohol burns off and you will not have tipsy kids) to add depth to the color and some balsamic to add a bite of sweetness. The slippery worms are merely fresh cooked pasta that has been tossed with a little olive oil. Don’t forget to serve with a side of monster brains.
Recipe: Bloody Eyeballs with a Side of Worms
**makes 24 small eyeballs
- 1 lb ground beef
- ½ lb ground pork
- ½ cup panko
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ cup parmesan
- 1 egg
- 12 pitted olives, cut in half
- 28 oz can crushed tomatoes
- 3 tablespoons olive oil
- 2 garlic cloves sliced thinly
- ½ cup red wine
- 1 teaspoon balsamic vinegar
- 1lb spaghetti
- kosher salt
- olive oil
- Mix everything together in a large mixing bowl.
- Shape into small meatballs. In the center of each, make a small indention and gently press one half of an olive. Roll in your hands to slightly press the olive into the center. Set aside.
- Continue with the rest of the meatball mixture.
- In a large saucepan, heat the olive oil over low heat. Add the garlic, stir and cook until soft; about 3 minutes.
- Add the tomatoes and red wine, stir and bring to a low boil, over medium heat. Lower heat to a simmer and cook for 30 minutes.
- Remove from the heat. Add the balsamic vinegar, and stir. Let cool for 15 minutes.
- Process in a food processor or blender until smooth, about 2 minutes.
- Return to the saucepan and gently reheat for 5 minutes over low heat.
- Heat oven to 350.
- In a swallow baking dish, pour the blood evenly over the bottom.
- Gently layer the eyeballs into the dish.
- Bake for 45 minutes.
- In a large saucepan add water and the salt. Bring to a boil.
- Cook pasta according to directions.
- Drain well. Toss the pasta with a drizzle of olive oil.
- To serve:
- On a plate add a serving of pasta.
- Top with a couple eyeballs and a splash of blood.