Monster Eyeball Meatballs are a fun and spooky snack perfect for any keto party or gathering! These little meatballs are juicy and flavorful, topped with a slice of mozzarella and a piece of black olive to create the “eyeball” effect. They look playful and a little creepy, making them a great conversation starter at your next Halloween or themed party.
I love making these because they are so easy yet impressive. The best part is they are low-carb, so everyone who is watching their sugar intake can enjoy them without worry. I usually bake the meatballs until they’re perfectly cooked and then quickly melt the cheese on top before adding the olive. It’s a simple trick that makes them look so cute and creepy at the same time!
When I serve these monster eyeball meatballs, I like to put them on a fun platter with some dipping sauces nearby, like ranch or marinara. It’s always a hit with both kids and adults, and they disappear fast. Plus, they’re great for nibbling while chatting or watching a scary movie. This recipe always adds a bit of excitement to my parties, and I’m sure it will spice up yours too!
Key Ingredients & Substitutions
Ground Beef: I like using 80/20 beef because the fat keeps the meatballs juicy and flavorful. If you want leaner, try ground turkey or chicken, but they may be less moist.
Almond Flour: This keeps the meatballs keto-friendly and helps bind them. You can substitute crushed pork rinds if you want a different texture or don’t have almond flour handy.
Parmesan Cheese: Adds a nice salty flavor and helps with binding too. If you’re dairy-free, nutritional yeast can be an okay swap but the taste will be different.
Marinara Sauce: Make sure to pick a sugar-free version to keep your carbs low. Homemade sauce works great here and lets you control sweetness and seasoning.
Mozzarella & Black Olives: These create the spooky eyeball look. If you can’t find fresh mozzarella, use shredded mozzarella pressed into small rounds. Any small round black olive will do for the pupil.
Noodle Base: Shirataki noodles are perfect for keto but zucchini noodles are a fresh option. Both work well as a “spaghetti” base to serve the meatballs on.
How Do I Keep Meatballs Juicy and Perfectly Shaped?
Keeping meatballs juicy and firm is key. Here’s how I do it:
- Use beef with some fat (like 80/20) to stay tender and moist.
- Add almond flour and Parmesan for binding but avoid overmixing the meat; mix just until combined.
- Shape meatballs gently but firmly to avoid them falling apart while cooking.
- Brown the meatballs first in a hot pan with some oil to seal in juices.
- Simmer in marinara sauce after browning to finish cooking without drying out.
This method keeps the meatballs flavorful, tender, and great for stacking your monster eyeballs on top.
Equipment You’ll Need
- Large mixing bowl – perfect for combining all the meatball ingredients evenly without mess.
- 12-inch skillet or frying pan – great for browning the meatballs nicely before baking or simmering.
- Baking sheet or oven-safe dish – use this if you prefer baking the meatballs instead of frying.
- Sharp knife – helps you slice mozzarella and olives neat for the eyeball effect.
- Cutting board – a safe place for slicing toppings with ease.
- Spatula or tongs – easy to turn meatballs gently while cooking without breaking them.
- Colander – useful for draining shirataki noodles or rinsing zucchini noodles before cooking.
Flavor Variations & Add-Ins
- Try ground pork or turkey instead of beef for a lighter, slightly different flavor.
- Add chopped fresh basil or oregano to the meat mixture for an herb-fresh taste.
- Top eyeballs with a small piece of pepperoni or sun-dried tomato instead of olives for a spicy twist.
- Mix in finely chopped spinach or mushrooms into the meatballs for extra veggies and texture.
Monster Eyeball Meatballs – Keto Party Food
Ingredients You’ll Need:
For the Meatballs:
- 1 lb ground beef (preferably 80/20 for juiciness)
- 1/4 cup grated Parmesan cheese
- 1/4 cup almond flour (to keep it keto)
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup finely chopped onion
- 1 tbsp fresh parsley, chopped (plus extra for garnish)
- 1 tsp dried Italian seasoning
- Salt and pepper to taste
For the Sauce & Toppings:
- 1 cup marinara sauce (sugar-free/keto-friendly)
- 4 oz fresh mozzarella cheese
- 12 pitted black olives
For the Noodle Base:
- Shirataki noodles or spiralized zucchini noodles
- Olive oil or avocado oil for frying
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the meatball mixture and form the balls, 10-20 minutes to cook (frying or baking), plus a few minutes to assemble and melt cheese. Overall, expect around 35-40 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare the Meatball Mixture:
In a large bowl, mix together the ground beef, Parmesan cheese, almond flour, egg, minced garlic, chopped onion, parsley, Italian seasoning, salt, and pepper. Stir gently until everything is combined, but be careful not to overmix to keep the meatballs tender.
2. Form the Meatballs:
Shape the mixture into about 12 golf ball-sized meatballs using your hands. Try to make them evenly sized so they cook uniformly.
3. Cook the Meatballs:
Heat some olive or avocado oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides, about 8-10 minutes. Alternatively, you can place the meatballs on a baking sheet and bake in a 400°F (200°C) oven for 15-20 minutes.
4. Simmer with Sauce:
Pour the marinara sauce over the browned meatballs in the skillet or transfer both the meatballs and sauce to an oven-safe dish. Let the meatballs simmer in the sauce on low heat for about 5 minutes to absorb the flavors.
5. Create the Monster Eyeballs:
While the meatballs are still warm, slice the fresh mozzarella into thin rounds, about 1/4 inch thick, just large enough to fit on top of each meatball. Place one mozzarella slice on top of each meatball.
6. Prepare the Pupils:
Slice the black olives into thin rounds. Place one olive slice on top of each mozzarella round to make the “pupil” of the eyeball.
7. Melt the Cheese:
Place the meatballs back under a broiler or in a hot oven for 2-3 minutes, just long enough to soften and slightly melt the mozzarella without browning it.
8. Prepare the Noodles:
While cheese melts, prepare your shirataki noodles or zucchini noodles following the package instructions. Lightly sauté them in a bit of olive oil to warm through and add salt to taste.
9. Assemble and Serve:
Lay the warmed noodles on a serving platter to look like spaghetti. Arrange the cheesy eyeball meatballs on top, spoon extra marinara sauce over them, and garnish with a sprinkle of chopped fresh parsley. Serve immediately and enjoy!
Can I Use Frozen Meatballs for This Recipe?
Yes, you can! Just thaw them completely in the fridge overnight before cooking. When reheating, add the marinara sauce and create the mozzarella-eyeball topping fresh for the best texture and flavor.
What Can I Substitute for Almond Flour?
If you don’t have almond flour, crushed pork rinds work great as a keto-friendly binder and add some extra crunch. Just use the same amount as the almond flour called for in the recipe.
How Should I Store Leftovers?
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven with sauce to keep them moist, then add fresh mozzarella and olives if you want to re-create the eyeball effect.
Can I Make These Meatballs Ahead of Time?
Absolutely! Prepare and cook the meatballs a day in advance, then store them cooled in the fridge. When ready to serve, warm them in marinara sauce, add the mozzarella and olives, and broil briefly to melt the cheese.
