Eyeball spaghetti
Per serving:
532kcals, 11g fat (1.4g saturated), 67.3g carbs (7.4g sugars), 40.4g protein, 4.1g fibre, 0.664g sodium
|
Prep: Cook: |
25 minutes 20 minutes |
|
| Difficulty: | Easy | |
| Serves: | Serves: 4 |
| Ingredients |
|---|
| 320g spaghetti |
| 1 jar tomato sauce |
| 1 pack of meatballs (or 500g beef mince, rolled into small meatballs) |
| Mini mozzarella balls, halved |
| Small jar of pitted black olives |
| 3 tbsp tomato ketchup |
directions
- Preheat the oven to 200°C/180°C fan/gas mark 6. Arrange the meatballs on a baking tray. Bake in the oven for 12-15 minutes, remove from the oven and pop half a mini Mozzarella ball on each. Stick an olive half on top of each piece of cheese.
- Return to the oven for a few minutes until the cheese has just started to melt and the meatballs are fully cooked
- Mix the ketchup with a dash of water and use the mixture to pipe ‘veins’ on the cheese and to fill the middle of the olives to make pupils.
- Meanwhile, cook the spaghetti according to package instructions. Warm the tomato sauce in a small pot. Stir the spaghetti and the sauce together and divide amongst four dishes. Top with the spooky eyeballs and serve immediately.
