Hey y'all! Ready to make your Halloween night extra special (and delicious)? This Spaghetti & Cheesy Meatballs Halloween Dinner Recipe is spooky, cheesy, and oh-so-comforting. Tender homemade meatballs hiding ooey gooey mozzarella, all nestled on a bed of perfectly cooked spaghetti and rich marinara sauce—what more could you want? It's perfect for family Halloween parties, weeknight dinners with a twist, or anytime you want a touch of fun. So grab your apron… Let's get cooking!
Why You'll Love This
- Ultimate Comfort: Juicy, cheesy meatballs are sure to satisfy everyone at the table.
- Halloween Fun: Easy to decorate for a spooky presentation kids will love.
- Make-Ahead Friendly: Prep the meatballs ahead for a stress-free dinner.
- Crowd-Pleaser: Perfect for potlucks, parties, or family movie nights.
- Simple Ingredients: Everything you need is probably already in your pantry!
Ingredients
- 1 pound (450g) ground beef
- ½ pound (225g) ground pork
- 1 cup Italian-style breadcrumbs
- ½ cup milk
- ½ cup grated Parmesan cheese
- 2 large eggs
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 12 small mozzarella balls (bocconcini), drained
- 2 tablespoons olive oil
- 1 (24-ounce/680g) jar marinara sauce
- 1 pound (450g) dried spaghetti
- Black olives, sliced (optional, for spooky eyes)
- Fresh basil or parsley, for garnish
Directions
Prep the Meatball Mixture
- In a large bowl, combine ground beef, ground pork, breadcrumbs, milk, Parmesan, eggs, minced garlic, Italian seasoning, salt, and black pepper. Mix gently with your hands until just combined (don’t overmix).
Shape and Stuff the Meatballs
- Take about 2 tablespoons of the meat mixture and flatten into a disk. Place one mozzarella ball in the center, then wrap the meat around the cheese, sealing well. Roll into a ball. Repeat until you have 12 cheesy meatballs.
Brown the Meatballs
- Heat olive oil in a large oven-safe skillet over medium heat. Add meatballs in batches and brown on all sides, about 2-3 minutes per batch. Remove to a plate; wipe out excess oil if needed.
Bake the Meatballs
- Return meatballs to skillet or place in a baking dish. Pour marinara sauce evenly over meatballs. Bake at 375°F (190°C) for 18-20 minutes, until cooked through and cheese is melted inside.
Cook the Spaghetti
- While meatballs are baking, cook spaghetti in a large pot of salted boiling water according to package instructions (usually 10-12 minutes). Drain well.
Assemble and Serve
- Plate spaghetti and top with cheesy meatballs and plenty of marinara sauce. For a Halloween twist, use sliced black olives to make “eyeballs” or spooky decorations on the meatballs, and sprinkle with fresh basil or parsley. Serve piping hot!
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Notes
- For even cooking, make sure your meatballs are all about the same size.
- Don’t overmix the meat, or your meatballs may turn out tough.
- You can prepare meatballs ahead and store, covered, in the fridge for up to 1 day before baking.
Variations
- Turkey Meatballs: Swap beef and pork for ground turkey for a lighter touch.
- Spooky Veggie Style: Use your favorite plant-based meat substitute and dairy-free cheese for a vegetarian version.
- Spicy Kick: Add ½ teaspoon of red pepper flakes to the meat mixture for extra heat.
Required Equipment
- Large mixing bowl
- Oven-safe skillet or baking dish
- Large pot (for spaghetti)
- Tongs or spatula
- Colander
- Measuring cups and spoons
Storage Instructions
- Store leftovers in a tightly-sealed container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop until hot all the way through.
- Meatballs (without spaghetti) freeze well for up to 2 months—just thaw in the fridge and reheat in sauce.
Suggested Pairings & Serving Recommendations
- Serve with garlic bread or a simple green salad for a complete meal.
- Pair with a spooky-themed mocktail or Italian soda for kid-friendly fun.
- Great with roasted veggies (like broccoli or carrots) for extra nutrition.
Pro Tips
- Sear the meatballs until golden brown before baking for best flavor and texture.
- Let the meatballs rest a couple of minutes after baking so the cheese stays gooey.
- Don’t rinse the spaghetti—let the sauce cling for maximum flavor!
FAQ
- Can I use just ground beef instead of beef and pork?
- Yes! Using only beef works fine, though pork adds extra juiciness and flavor.
- How do I make these ahead of time?
- Form the meatballs and refrigerate up to one day ahead, then bake and assemble before serving.
- What if I can’t find mozzarella balls?
- You can use small cubes of mozzarella cheese in place of bocconcini.
Ingredients
- 1 pound (450g) ground beef
- ½ pound (225g) ground pork
- 1 cup Italian-style breadcrumbs
- ½ cup milk
- ½ cup grated Parmesan cheese
- 2 large eggs
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 12 small mozzarella balls (bocconcini), drained
- 2 tablespoons olive oil
- 1 (24-ounce/680g) jar marinara sauce
- 1 pound (450g) dried spaghetti
- Black olives, sliced (optional, for spooky eyes)
- Fresh basil or parsley, for garnish
Instructions
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1In a large bowl, combine ground beef, ground pork, breadcrumbs, milk, Parmesan, eggs, minced garlic, Italian seasoning, salt, and black pepper. Mix gently with your hands until just combined (don’t overmix).
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2Take about 2 tablespoons of the meat mixture and flatten into a disk. Place one mozzarella ball in the center, then wrap the meat around the cheese, sealing well. Roll into a ball. Repeat until you have 12 cheesy meatballs.
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3Heat olive oil in a large oven-safe skillet over medium heat. Add meatballs in batches and brown on all sides, about 2-3 minutes per batch. Remove to a plate; wipe out excess oil if needed.
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4Return meatballs to skillet or place in a baking dish. Pour marinara sauce evenly over meatballs. Bake at 375°F (190°C) for 18-20 minutes, until cooked through and cheese is melted inside.
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5While meatballs are baking, cook spaghetti in a large pot of salted boiling water according to package instructions (usually 10-12 minutes). Drain well.
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6Plate spaghetti and top with cheesy meatballs and plenty of marinara sauce. For a Halloween twist, use sliced black olives to make “eyeballs” or spooky decorations on the meatballs, and sprinkle with fresh basil or parsley. Serve piping hot!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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