# Components:
→ Meatball Mixture
01 - 1.1 lb ground beef
02 - 1/2 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 1 small onion, finely chopped
07 - 1/4 cup milk
08 - 2 tablespoons chopped parsley
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1/2 teaspoon dried oregano
→ Wrapping and Assembly
12 - 7 ounces dried fettuccine or linguine
13 - 2 cups marinara sauce
14 - 32 small edible candy eyes or sliced black olives
15 - Olive oil, for drizzling
# Directions:
01 - Set oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Bring a saucepan of salted water to a boil. Cook fettuccine or linguine until just al dente. Drain well, toss with olive oil, and set aside.
03 - Combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, onion, milk, parsley, salt, pepper, and oregano in a large mixing bowl. Mix gently until just incorporated.
04 - Form mixture into 16 even balls. Arrange on prepared baking sheet. Bake for 15 minutes, until browned and cooked through. Allow meatballs to cool slightly.
05 - Reduce oven to 350°F (180°C).
06 - Crisscross each meatball with several strands of the cooked pasta, leaving a small area exposed for eyes.
07 - Place the wrapped meatballs in a baking dish. Spoon marinara sauce around the meatballs, avoiding coverage.
08 - Bake uncovered for 10 minutes until warmed completely.
09 - Remove from oven and apply candy eyes or sliced olives. Serve while hot.
