Spaghetti and Eyeballs

Featured in the Honolulu Star-Advertiser on October 28, 2015.

spaghetti and eyeballs


Spaghetti and Eyeballs

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/4 teaspoon red chili flakes
  • 2 cans (8 ounces each) no-salt added tomato sauce
  • 1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
  • 1 teaspoon salt, plus salt to taste for sauce, divided
  • 1 pound lean ground turkey
  • 1/4 cup pesto (homemade or bottled)
  • 1/4 cup Italian-style breadcrumbs
  • 1/4 teaspoon black pepper
  • 8 pitted black olives, cut in half


Preheat oven to 350°F degrees.

In a sauce pan, heat oil over medium heat. Add garlic and chili flakes and saute until fragrant. Add tomato sauce, 2 tablespoons Parmesan, and salt to taste. Reduce heat to low and let simmer for 5 minutes.

Add remaining ingredients, except olives, to a large bowl. Using your hands, mix well.

Divide mixture into 16 portions. Roll each portion into a ball and gently press an olive half into the top center of each meatball.

Pour marinara sauce into baking dish and top with meatballs olive side up. Cover with foil and bake until meatballs are cooked through, about 20 minutes. Serve over spaghetti or your favorite pasta. Makes about 16 meatballs.

Approximate Nutrient Analysis per eyeball and sauce (not including pasta or extra salt to taste):
100 calories, 6 g fat, 1.5 g saturated fat, 25 mg cholesterol, 350 mg sodium, 4 g carbohydrate, 1 g fiber, 2 g sugar, 7 g protein


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