Gluten-FreeNo. 7071 · The 2026 edition
Halloween Spooky Spaghetti and Eyeball Meatballs
Creepy-cute spaghetti and eyeball meatballs that are gluten-free and packed with protein—perfect for a spooky dinner!
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This Halloween recipe features two types of legume spaghetti (edamame and black bean) paired with meatballs made from ground bison or beef. The meatballs are baked, then topped with mozzarella and olive slices to look like eyeballs before serving over the pasta with sauce. It's a fun, gluten-free twist on a classic dish that's both healthy and festive.
Ingredients
Directions
- Set your oven to 400°F to preheat.
- Combine the ground bison or beef, gluten free breadcrumbs, and Italian seasoning in a medium bowl.
- Shape the mixture into 6 to 8 meatballs.
- Arrange the meatballs on a parchment-lined or lightly greased baking sheet.
- Bake the meatballs for 15 minutes.
- While they bake, bring two large pots of water to a rolling boil.
- Check the package directions for cooking time—legume pastas often cook faster than wheat pasta, so keep an eye on them to avoid overcooking.
- When the meatballs are almost done (around the 15-minute mark), drop the edamame spaghetti into one pot and the black bean spaghetti into the other.
- Remove the meatballs from the oven. Press half a mozzarella ball (or vegan alternative) into each meatball to form an eyeball, then top with a sliced olive.
- Return the meatballs to the oven for 5 to 10 more minutes, or until the cheese is melted.
- Warm the jar of pasta sauce in a medium pot over stovetop heat.
- Once the pastas are done, drain them and toss together in a bowl. Drizzle with a little extra virgin olive oil to keep them from sticking.
- Pour the heated sauce over the pasta mixture, then top with the eyeball meatballs.
