Monster eyeball meatballs

Ingredients

• 450g ground beef (80/20)
• 1 clove garlic, minced
• 2 tbsp fresh parsley, finely chopped
• 30g Parmesan, finely grated
• 1 egg
• 40g breadcrumbs
• 1 tsp dried oregano
• ½ tsp fennel seeds, lightly crushed
• 240ml marinara sauce, store-bought or homemade
• 150g fresh mozzarella, sliced into small rounds
• 1 can (80g) black olives, sliced into rounds
• 1 tsp olive oil
• Salt and black pepper to taste

Steps

1. 1

   1. Combine the ground beef, garlic, parsley, Parmesan, egg, breadcrumbs, oregano, and fennel seeds in a bowl. Season well, then mix until just combined — do not overwork the meat.

2. 2

   2. Roll the mixture into golf-ball-sized rounds, pressing firmly so they hold their shape. You should get about 10–12 meatballs.

3. 3

   3. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the meatballs on all sides until browned, about 5 minutes total, then transfer the skillet to a 200°C (400°F) oven for 10 minutes until cooked through.

4. 4

   4. Remove the skillet from the oven and let the meatballs cool for 2 minutes. Press a round slice of mozzarella onto the top of each meatball as the iris, then centre a black olive slice over it as the pupil.

5. 5

   5. Warm the marinara sauce in a small saucepan until gently bubbling. Arrange the eyeball meatballs on a serving board and slowly drizzle marinara in thin spiralling streams over and around them to mimic bloodshot veins.

6. 6

   6. Serve immediately while the mozzarella is soft and the sauce is warm.