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Eyeball Meatballs

Eyeball meatballs are a playful twist on traditional meatballs, featuring a crispy exterior that encases a juicy, flavorful interior. Made with ground meat, onions, garlic, and herbs, they are seared to develop a golden crust and finished in the oven for even cooking. Their quirky appearance makes them perfect for Halloween parties or fun gatherings, with a satisfying texture that’s both crispy and tender.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ pounds ground meat (beef, pork, or turkey) juicy and slightly fatty for tenderness
  • 1/2 cup finely chopped onion adds moisture and flavor
  • 3 cloves garlic, minced for aromatic depth
  • 2 tablespoons soy sauce adds umami and saltiness
  • 1/2 cup breadcrumbs helps hold the meatballs together
  • 1 large egg binder for the mixture
  • 1 teaspoon parsley, chopped adds freshness
  • 1/2 teaspoon black pepper for seasoning
  • 1/4 teaspoon smoked paprika for a hint of smokiness
  • oil for frying high smoke point oil (canola or vegetable) for searing

Equipment

  • Mixing bowl
  • Skillet or frying pan
  • Oven
  • Meatball scoop or spoon
  • Thermometer

Method
 

  1. Preheat your oven to 180°C (350°F) and gather all your ingredients and tools. In a large mixing bowl, combine the ground meat, chopped onion, minced garlic, soy sauce, breadcrumbs, egg, parsley, black pepper, and smoked paprika. Mix everything thoroughly until well incorporated but avoid overmixing to keep the meat tender.
  2. Using a meatball scoop or spoon, shape the mixture into small, uniform balls roughly the size of a golf ball. Place them on a tray or plate, ready for searing.
  3. Heat a skillet over medium-high heat until the oil shimmers and starts to smoke slightly. Carefully add the meatballs to the pan, ensuring not to overcrowd, and sauté them for about 3-4 minutes per side until they develop a deep, golden brown crust and become crispy.
  4. Transfer the seared meatballs to a baking dish and place in the preheated oven. Bake for 15 minutes, or until the internal temperature reaches about 70°C (160°F) and they are cooked through.
  5. While the meatballs finish baking, prepare a simple tomato sauce or gravy to serve on the side. This adds moisture and flavor contrast.
  6. Once cooked, remove the meatballs from the oven and let them rest for about 5 minutes. They should be juicy inside with a crispy exterior, resembling quirky eyeballs ready to serve.

Notes

Ensure the meat mixture is not overworked to keep the meatballs tender. Use a thermometer to confirm they reach the safe internal temperature. For a fun presentation, you can add small edible eyes or garnish to enhance the eyeball effect.