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–+ servings
Tasty Spooky Cheese Meatballs

Tasty Spooky Cheese Meatballs for a Fun Halloween Feast

These Tasty Spooky Cheese Meatballs are a whimsical take on classics, featuring meat encasing gooey cheese, served atop spaghetti with homemade marinara.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Meat (beef, pork, turkey, or plant-based)
  • 1 cup Cheese (mozzarella or cheddar) or dairy-free cheese
  • 1 cup Breadcrumbs (traditional or gluten-free)
  • 1 large Egg
  • 1 medium Onion finely grated
  • 2 teaspoons Italian Seasonings (oregano and basil) or favorite herbs
For the Spaghetti
  • 8 oz Spaghetti or zoodles for low-carb
For the Marinara Sauce
  • 2 cups Marinara Sauce jarred or homemade

Equipment

  • Oven
  • Mixing bowl
  • Baking sheet
  • Pot
  • colander
  • parchment paper

Method
 

Step-by-Step Instructions for Tasty Spooky Cheese Meatballs
  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine ground meat, breadcrumbs, egg, grated onion, and Italian seasonings. Mix until fully combined.
  3. Shape the mixture into golf ball-sized meatballs, create an indent, and fill with cheese. Seal and repeat.
  4. Arrange meatballs on the baking sheet and bake for 25-30 minutes until golden brown and cooked through.
  5. In a large pot, bring salted water to a boil and cook spaghetti for 8-10 minutes until al dente, then drain.
  6. In a separate pot, heat marinara sauce over medium-low heat for 5-7 minutes.
  7. Serve by layering spaghetti on plates, topping with marinara sauce and meatballs.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 6gCholesterol: 100mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 3mg

Notes

Ensure meatballs are uniform in size for even cooking. Avoid overmixing to maintain tenderness. Freeze uncooked meatballs for up to 3 months.

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