With Halloween upon us, we figured we should share one of our spookiest meals.  Okay, it may be our only spooky meal, but it is really fun to serve this to the littles when they come to visit.  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 young and old ghouls.


Bloody Eyeballs with a Side of Worms


I developed this recipe for a client, a couple of 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 bit of sweetness.  The slippery worms are merely freshly cooked pasta that has been tossed with a little olive oil.  Don’t forget to serve with a side of monster brains.

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 shallow 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.




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