Ingredients
Equipment
Method
Step 1: Preparing the Ingredients
- Cook spaghetti according to package instructions until al dente. Drain and set aside.
- In a large bowl, combine ground beef, panko breadcrumbs, 0.5 cup Parmesan cheese, egg, minced garlic, salt, and black pepper. Mix until well combined.
- Form the meat mixture into small, evenly sized meatballs, about 1-inch in diameter.
Step 2: Cooking the Main Components
- Preheat your oven to 400°F (200°C). Place the meatballs on a lined baking sheet and bake for 15-20 minutes, or until cooked through and lightly browned.
- While the meatballs are cooking, heat olive oil in a large skillet over medium heat. Add the cooked meatballs to the skillet and cook until browned on all sides, about 5-7 minutes. Remove the meatballs from the skillet and set aside.
- In the same skillet, melt butter over medium heat. Add flour and whisk to create a roux. Cook for 1-2 minutes, whisking constantly.
- Gradually add milk to the roux, whisking continuously to prevent lumps from forming. Cook for 5-7 minutes, or until the sauce has thickened slightly.
- Stir in heavy cream and shredded mozzarella cheese. Cook for an additional 2-3 minutes, or until the cheese has melted and the sauce is smooth and creamy. Stir in the remaining 0.5 cup Parmesan cheese.
Step 3: Assembling the Dish
- Add the cooked spaghetti to the skillet with the cheese sauce. Toss to coat the pasta evenly in the sauce.
- Gently stir in the cooked meatballs, being careful not to break them apart.
Step 4: Final Cooking Touches
- Transfer the Eyeball Pasta to a large serving dish. Garnish with fresh basil, if desired. Serve immediately, with additional Parmesan cheese on the side.
Notes
Tips for Success: - Meatball Size: Making the meatballs small ensures they resemble eyeballs and are easy to eat. - Cooking Time: Keep an eye on the meatballs while they're baking to prevent them from overcooking and becoming dry. - Sauce Thickness: If the cheese sauce becomes too thick, thin it out with a little more milk.