Pork "Eye" Meatballs

Pork Eye Meatballs |

These juicy pork meatballs get a spooky makeover: each one is topped with a slice of white cheese as the “eye,” then finished with black olive slices for the iris and pupil. They’re savory, playful, and perfect for Halloween parties or a fun family dinner.

SERVINGS
~20 meatballs

INGREDIENTS

Equipment
  • Mixing bowl
  • Baking sheet
  • Parchment paper
  • Sharp knife
  • Small cookie cutter or round cutter (optional, for cheese circles)
For the Meatballs
  • 1 pound ground pork
  • 1⁄2 cup breadcrumbs (panko or Italian-style)
  • 1 egg, lightly beaten
  • 2 cloves garlic, finely minced
  • 2 tablespoons onion, finely grated or minced
  • 2 tablespoons dried parsley
  • 1⁄2 teaspoon dried oregano
  • 1⁄2 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1⁄2 teaspoon black pepper
For the "Eyes"
  • 5 slices mozzarella or provolone cheese (cut into ~1-inch rounds)
  • 10 black olives (pitted, cut into thin slices)

INSTRUCTIONS

  1. Make the Meatball Mixture: In a large bowl, combine pork, breadcrumbs, egg, garlic, onion, parsley, oregano, paprika, salt, and pepper. Mix gently until just combined — don’t overwork or they’ll be tough.
  2. Shape the Meatballs: Preheat the oven to 400°F. Line a baking sheet with parchment paper. Roll the mixture into 1-inch balls and arrange evenly spaced on the sheet (makes about 20).
  3. Bake: Bake meatballs for 15–18 minutes, until golden and cooked through (internal temperature 160°F).
  4. Add the “Eyes”: Remove meatballs from the oven. While still hot, top each with a small cheese circle. Let the heat from the meatballs melt the cheese slightly so it sticks.
  5. Finish the Iris & Pupil: Place one slice of black olive (iris) on top of the cheese. Press lightly so they adhere.
  6. Serve: Arrange meatballs on a platter — they’ll look like a tray of spooky little eyes staring back at your guests!

Find this recipe at:

https://colemannatural.com/kitchen/pork-eye-meatballs/