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Ingredients
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1 (8 ounce) package spaghetti
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½ cup grated Parmesan cheese
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⅓ cup panko bread crumbs
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1 large egg
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2 cloves garlic, minced
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1 teaspoon parsley flakes
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1 teaspoon dried basil
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1 teaspoon dried oregano
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1 pound lean ground beef
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1 tablespoon olive oil
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8 black olives, halved
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1 (1 ounce) stick string cheese, cut into 16 slices
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1 (16 ounce) jar spaghetti sauce
Directions
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Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
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Preheat the oven to 400 degrees F (200 degrees C).
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Whisk Parmesan cheese, bread crumbs, egg, garlic, parsley, basil, and oregano together in a large mixing bowl. Fold in ground beef and mix with your hands until blended. Form 16 equal-sized meatballs using a cookie scoop.
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Heat olive oil in a large skillet over medium-high heat. Brown meatballs for 3 minutes on each side. Transfer cooked meatballs to a baking sheet using tongs.
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Bake browned meatballs in the oven for 8 minutes.
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While meatballs bake, use a plastic straw to punch a hole through each olive half to create a circular "pupil." Use the same straw to punch a hole through the center of each string cheese slice. Insert the round olive piece inside the hole in the string cheese slice to create "eyes."
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Remove meatballs from the oven; set aside until cool enough to handle.
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Assemble zombie eyes by twirling a few strands of cooked spaghetti around each of 16 forks. Spear a meatball onto each fork and arrange forks on a serving platter. Spoon a dot of spaghetti sauce onto each meatball where you want to place the "eyes." Apply the olive-cheese "eye" over the sauce. Spoon remaining spaghetti sauce over the twirled spaghetti on the forks.
Nutrition Facts (per serving)
337 | Calories |
14g | Fat |
33g | Carbs |
20g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 337 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 5g | 25% |
Cholesterol 71mg | 24% |
Sodium 448mg | 19% |
Total Carbohydrate 33g | 12% |
Dietary Fiber 3g | 10% |
Total Sugars 6g | |
Protein 20g | 40% |
Vitamin C 2mg | 2% |
Calcium 114mg | 9% |
Iron 3mg | 16% |
Potassium 408mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.