Spooky Eyeball Meatball Subs

These Halloween meatball subs are a crowd-pleaser, and they’re the perfect spooky Halloween dinner idea for your next party! Your little witches and ghouls will gobble up these classic meatball sub sandwiches with eyeball meatballs – a deliciously scary twist!

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: American

Keyword: eyeball meatball subs recipe, eyeball meatballs, Halloween eyeball meatball recipe, Halloween eyeball meatball subs

Servings: subs

Calories: 543kcal

Ingredients

1 pound ground beef
1 pound ground pork
2 eggs
½ cup bread crumbs
1 tablespoon olive oil
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried parsley flakes
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon ground black pepper
16 ounces marinara sauce
sliced provolone or mozzarella cheese
sliced black olives
8 sub buns sliced
fresh basil optional

Instructions

Preheat your oven to 400⁰F and oil a cast iron skillet.
In a large mixing bowl, combine the ground meats, eggs, bread crumbs, olive oil, garlic powder, onion powder, parsley flakes, Italian seasoning, salt, and pepper until all of the ingredients are fully incorporated.
Roll the meat mixture into 24 meatballs roughly 1.5-2 inches in diameter and place them into your cast iron skillet.
Bake for 20-25 minutes or until fully cooked through.
Drain any excess fat and toss the cooked meatballs in the marinara.
Use a 1-1.5 inch round cutter to cut 24 circles of cheese and place one on top of each meatball to create the whites of eyes.
Place a slice of black olive onto each slice of cheese to create pupils.
Return the meatballs to the oven for 2-3 minutes to lightly melt the cheese.
Use a pair of tongs or a spoon to gently place 3 meatball eyes into hot dog buns or sub buns. Serve hot.

Notes

For the cheese - If you can’t find sliced mozzarella, provolone works just as well. If you don't have circle cookie cutters, you can cut circles with a paring knife and a spice jar lid as a stencil.
For leftovers - The meatballs are best served fresh, but leftovers can be stored in the fridge for 1–2 days and reheated in a 375°F oven.

Nutrition