Print

Easy One-Pot Mummy Meatball Halloween Pasta

mummy meatball halloween pasta - featured image
Print Recipe

A fun and delicious Halloween dinner featuring juicy meatballs wrapped in spaghetti like mummies, all cooked in one pot with a rich tomato sauce. Perfect for a spooky yet comforting weeknight meal.

Ingredients

Scale
  • 1 pound ground beef (80/20 blend)
  • ½ cup breadcrumbs (plain or Italian-style, preferably panko)
  • 1 large egg, lightly beaten
  • ¼ cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • 12 ounces spaghetti or fettuccine
  • 24 ounces marinara sauce
  • 2 cups beef broth
  • 1 tablespoon tomato paste
  • ½ teaspoon red pepper flakes (optional)
  • 8 ounces fresh mozzarella pearls
  • 24 black olive slices
  • Fresh parsley or basil, chopped (for garnish, optional)

Instructions

  1. In a large mixing bowl, combine ground beef, breadcrumbs, beaten egg, Parmesan cheese, minced garlic, oregano, salt, and pepper. Mix with your hands until just combined. Roll into 12 equal-sized meatballs, about 1.5 inches in diameter.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Add meatballs in a single layer and cook for 4-5 minutes, turning occasionally, until browned on all sides. Transfer to a plate.
  3. Reduce heat to medium. Add tomato paste to the pot and stir for 1 minute. Pour in marinara sauce and beef broth, scraping up browned bits. Add red pepper flakes if using. Bring to a gentle simmer.
  4. Break spaghetti in half and add to the simmering sauce, stirring to submerge. Return meatballs to the pot, nestling them into the pasta. Cover and cook for 10-12 minutes, stirring once halfway, until pasta is al dente and sauce has thickened.
  5. Using tongs, transfer cooked pasta to serving plates, creating a bed of spaghetti. Place 2-3 meatballs on each plate. Wrap a few strands of spaghetti around each meatball like mummy bandages, leaving a small gap for eyes. Press a mozzarella pearl into the gap on top of each meatball. Place two black olive slices on the mozzarella for eyes.
  6. Spoon remaining sauce over pasta. Garnish with fresh parsley or basil if desired. Serve immediately.

Notes

For best results, use room-temperature mozzarella pearls. If spaghetti strands are too long, cut into 4-inch pieces with kitchen shears before wrapping. Leftovers keep in the fridge for up to 3 days; reheat in a skillet with a splash of broth.

Nutrition

Keywords: Halloween pasta, mummy meatballs, one-pot pasta, easy dinner, kid-friendly, spooky recipe

Find it online: https://lunafeast.com/easy-one-pot-mummy-meatball-halloween-pasta/