- 1 lb. frozen meatballs
- 8 ounces sliced provolone cheese
- 2.25 ounces canned sliced black olives
- 16 ounces dried spaghetti
- 16 ounces marinara
- Bake the meatballs according to package directions.
- Meanwhile, cut the sliced provolone into 1-inch circles. A small cookie cutter works best for this.
- Remove the meatballs from the oven, and place one circle of provolone atop each meatball to create the whites of the eyeballs.
- Place one slice of black olive atop each provolone circle to create the irises/pupils of the eyes.
- Return the meatballs to the oven for 2-3 minutes or until the provolone has just slightly melted, then remove them from the oven again and set aside.
- While the meatballs are cooking, boil the spaghetti in a pot on the stove according to the package instructions.
- Heat the marinara sauce in the pot and stir in the spaghetti once warmed through.
- Use tongs to scoop out a serving of spaghetti onto each plate and nestle the meatballs over the top.
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