January 25, 2008, Newsletter Issue #353: Spaghetti and Eyeballs
Tip of the Week
2 pounds lean ground beef
1-1/2 cups seasoned bread crumbs
2 Tbsp ketchup
2 eggs
1 Tbsp fresh basil or 1 tsp dried
1 (7 ounce) jar pimiento-stuffed olives
1 (26 ounce) jar prepared spaghetti sauce
1 pound spaghetti
1 Tbsp olive oil
Preheat the oven to 350 degrees F.
Mix the ground beef, bread crumbs, ketchup, eggs and basil in a large bowl. Using the meat mixture, form about 30 small meatballs.
To make the eyeballs, press an olive into each meatball, pimiento side out. Place the eyeballs in a baking dish, cover with the pasta sauce and bake for 45 minutes.
Meanwhile, cook the spaghetti in boiling salted water. Drain and rinse the spaghetti, and toss with 1 tablespoon of olive oil to prevent strands from sticking together. Put it on a platter or in a large serving bowl.
Spoon the eyeballs onto the spaghetti, olive side up, and spoon the pasta sauce around them.
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