Oozing Eyeball Meatballs and Sweet Potato Worms

gluten freemeat & poultry

A fun Halloween food idea for those festive, spooky parties! These oozing eyeball meatballs are made with chicken, chia and kale and served over spiralized sweet potato noodles or worms. 

Oozing Eyeball Meatballs and Sweet Potato Worms

If you’re throwing a Halloween party and need healthy appetizer ideas or you want to celebrate with a spooky dinner at home, you’re going to love these oozing eyeball meatballs.

Plus, if you’ve never used chia seeds in meatballs before, you’ll learn something new!

Fun fact: Halloween is my favorite holiday. I get giddy when I see the brownstones getting decorated in ghoulish decor, skeletons hanging from storefronts, fake spiderwebs on trees with plastic spiders, and all of the themed candy in the stores.

Oozing Eyeball Meatballs and Sweet Potato Worms

It’s just the best. My mother let me throw a Halloween party once and I have this very distinct memory of the food – it was spooky. There were eyeballs floating in punch (pretty sure they were ping pong balls) and worms in dirt. Whatever it was, I just loved it. I love the Monster Mash song.

My dream one day is to own a home and throw a Halloween costume party for the adults and kids. I love dressing up. That won’t be for many years, but it’s something I look forward to. Oh, and taking my child trick-or-treating (what a blast!)

 Oozing Eyeball Meatballs and Sweet Potato Worms

And if you’ve never used chia seeds in meatballs before, let me explain. Basically, chia seeds are amazing binders – they gel up and bind meat together without the need for egg! Plus, chia seeds are a superfood, so you’re infusing more nutrients into your spooky meatballs!

I used Bob’s Red Mill Chia Seeds in these meatballs, because I trust all of their products (but you know that already.) I love using chia seeds for homemade chia seed pudding too, but I probably use them most when making meatballs! Have you seen these Thai Chicken Chia Meatballs?

Oozing Eyeball Meatballs and Sweet Potato Worms

If you’re going to a Halloween party, throwing one yourself, or just want to surprise your family (or just yourself!) with some Halloween themed grub, make these oozing eyeball meatballs and spiralized sweet potato worms!

Anyone else super into Halloween?

Watch our video to learn how to spiralize a sweet potato using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

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Nutritional Information & Recipe

Oozing Eyeball Meatballs and Sweet Potato Worms

Ingredients

  • For the meatballs:
  • 1 pound ground chicken breast
  • 2 garlic cloves finely minced
  • 1 tablespoon Italian seasoning I like Simply Organic brand
  • 1/2 cup finely chopped kale
  • salt and pepper
  • 2 tablespoons chia seeds
  • 2 large sweet potatoes peeled, Blade D, noodles trimmed
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves minced
  • ¼ cup marinara sauce
  • 5-6 small mozzarella pearls sliced into 1/8” to ¼” slices
  • 6 jumbo pitted black olives sliced width-wise into two hollow circles

Instructions

  • Place the chicken, garlic, Italian seasoning, kale, and chia seeds in a medium bowl and season with salt and pepper. Mix all the ingredients until well combined. Cover and refrigerate the mixture for 30 minutes to allow the chia seeds to gel.
  • Pre-heat the oven to 400 degrees. Line a large baking sheet with parchment paper and set aside.
  • With damp hands, roll golf ball sized portions of the meatball mixture into balls. Arrange them on the prepared baking sheet, making sure they’re not touching. You should have approximately 12-14 balls. In each meatball, press your fingertip into the center to create a cavity for the “eyeball.” Place about a half teaspoon of sauce into the cavities of the meatballs. Top with a mozzarella piece and top with an olive slice. Cook for 15-20 minutes or until meatballs are cooked through and eyeball cheese is oozing.
  • While meatballs cook, spiralize the sweet potatoes with Blade D and trim the noodles. Heat the oil in a large skillet over medium-high heat and add the sweet potato noodles. Season with salt and pepper and cook until cooked and softened to your preference (I like al dente, so I cook for about 5 minutes.) Turn the heat off on the oven and pour over the remaining sauce. Toss the noodles gentle in the sauce and divide into bowls.
  • Once meatballs are done cooking, top each bowl with 3 meatballs. Serve.

Oozing Eyeballs and Sweet Potato Worms

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4 comments

Wow! this article is great. Keep on writing informative articles. Thanks
Bev says:
Hey Ali, thanks for this idea!! We’re having a Halloween party in two weeks (my favourite holiday too!) and just wondering if you think these would freeze well so I can make ahead of time. Should I too with the cheese, sauce and olives now or when reheating? Thanks!
Carly Glazer says:
Hi Bev! Could definitely make the meatballs ahead of time and add in the cheese and sauce when reheating!

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
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shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
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directions⁣
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while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
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