Preheat the oven to 375 degrees. Line a baking tray with parchment paper.
Place all of your ingredients for the meatballs into a bowl and mix together. Using your hands, mold into slightly larger than golfball sized meatballs, about 6. Arrange on the baking tray. In each meatball, press your fingertip into the center to create a cavity for the “eyeball.” Set aside.
In a large saucepan over medium heat, add in the olive oil. Once the oil heats, add in the garlic. Let garlic cook for 30 seconds and add in the red pepper flakes and onions. Let cook for 2 minutes or until onions begin to soften. Add in the tomatoes, tomato paste and season with salt, pepper, basil and oregano.
Stir to combine the seasonings, lower heat to a simmer and cook for about 2 minutes to allow flavors to develop. Reserve 3 teaspoons of the sauce in a bowl and then turn off the heat on the stovetop, but leave the skillet there.
Place a half-teaspoon of the reserved sauce into the eyeball cavities of the meatballs. Top with a mozzarella piece and top with an olive slice. Cook for 18-20 minutes or until meatballs are cooked through and eyeball cheese is oozing.
Five minutes into cooking the meatballs, turn the heat back to a low simmer and then add in the sweet potato noodles, toss and cook for 10 minutes or until sweet potato noodles are cooked through.
Divide the noodles onto plates and top with 2 meatballs.
Inspired by http://www.kraftrecipes.com/recipes/spaghetti-oozing-eyeballs-114097.aspx