Zombie Brain & Eyeball Halloween Pie was created just a few days before Halloween while I was making dinner for my brother and me. When the dish came out of the oven, we joked that it looked like a brain, and my brother pointed out that the meatballs only needed corneas to resemble eyes. I quickly brought some peas, and we put them on the meatballs to create eyes. With this move, we transformed the dish into something truly spooky.
We decided to name it Zombie Brain & Eyeball Pie because it looked like something you would prepare for Halloween. And yes, we cooked Zombie Brain & Eyeball Pie for Halloween. I hope you enjoy this Halloween recipe! For more delicious Halloween-inspired recipes, check out my other Halloween recipes here.
Table of contents
Ingredients that you need for Halloween pie
- Spaghetti
- Ground beef
- Egg
- Breadcrumbs
- Salt
- Pepper
- Parsley flakes
- Ground rosemary
- Tomato puree
- Pasta water
- Dry oregano
- Dry basil
Garnish
- Sour cream
- Green pea
Equipment that you need to make Zombie pie
- Cooking pot
- 2 mixing bowls
- Cooking spoon
- Whisk
- Tart pan (11 in / 27cm)
- Baking sheet
- Colander
- Spaghetti spoon
- Measuring cups
- Cake server
- Oven mitts
- Wire rack
How to store Halloween pie?
Refrigerator
Store Halloween pie in an air-tight container for up to 3 days.
Freezer
Store Halloween pie in an air-tight container for up to 3 months.
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Ingredients
- 7 oz dry spaghetti 200g
Meatballs
- ½ lb. ground beef 250g
- 1 egg
- 1 ½ tablespoons breadcrumbs
- salt to taste
- pepper to taste
- 1 teaspoon parsley flakes
- 1 teaspoon ground rosemary
Sauce
- 1 ¼ cups tomato puree 300ml
- 1 cup pasta water 250ml
- 1 teaspoon dry oregano
- 1 teaspoon dry basil
Garnish
- sour cream
- green peas
Instructions
- Cook spaghetti in a large pot of salted water until al dente. Reserve 1 cup of pasta water. Drain well but do not rinse.
- In a large bowl, combine the ground beef, egg, breadcrumbs, parsley flakes, ground rosemary, salt, and pepper. Mix until well combined.
- Make sauce. In a separate bowl, whisk together the tomato puree, dried oregano, dried basil, salt, pepper (optional), and 1 cup of reserved pasta water until smooth.
- Preheat your oven to 355℉ (180℃).
- Place the tart pan on a baking sheet to catch any spills.
- Spread the cooked spaghetti evenly in an 11-inch (27cm) tart pan.
- Form small meatballs (about the size of a marble or grape) from the ground beef mixture and place them on top of the spaghetti.
- Pour the tomato sauce evenly over the meatballs and spaghetti.
- Place the tart pan on the baking sheet to avoid any spilling in the oven.
- Bake for about 20 minutes, or until the meatballs are golden brown and fully cooked in the center.
- Let the dish cool slightly. Then, place a small dollop of sour cream on each meatball, followed by a green pea on top to create an "eye" effect.
Need more recipe ideas?
Check out these recipes:
- The Most Aromatic Chicken Breast From the Air Fryer
- Turkey Smashburger
- Low Fat Kale Meatballs Soup
- Ground Meat & Sweet Potato Skillet
- Marry Me Meatballs
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