If you’ve ever wanted dinner to stare back at you… this is your recipe. 😂 These Monster Eyeball Meatballs are spooky, silly, and seriously delicious — perfect for Halloween or a fun weeknight surprise. My niece calls them “meatball monsters,” and they’re now a must-have every October!
We love how the air fryer makes them juicy on the inside and just a little crispy on the edges — kind of like they crawled out of the oven, but faster and without all the babysitting. Plus, no splattering oil or messy pans.
Each meatball has a gooey mozzarella “eyeball” tucked in and a sliced olive pupil on top. The combo of melted cheese, savory meat, and little pops of briny olive is just… chef’s kiss. And the presentation? A total crowd-pleaser.
You’ll have these creepy-cute meatballs on the table in about 25 minutes. They’re easy enough for beginners, but fun enough for seasoned cooks to get a little creative. Let’s make some monsters!
🥕 Ingredients Overview
Here’s what you’ll need to make a batch of spooky eyeball meatballs:
- Ground beef – We like 85/15 for a balance of flavor and moisture. You could also use turkey or chicken!
- Breadcrumbs – Helps hold everything together. Go gluten-free if needed.
- Milk – Just a splash to soften the breadcrumbs and keep things juicy.
- Egg – The glue that binds it all.
- Garlic & onion powder – Adds depth and classic meatball flavor.
- Salt & pepper – Always season!
- Mini mozzarella balls (aka bocconcini) – These are your eyeballs! You can also cube a larger mozzarella ball if that’s what you’ve got.
- Black olives – Sliced for the “pupils” on top.
- Olive oil spray – For crisping without drying out.
Pro Tip: Want a little extra flair? Add red food coloring to marinara sauce and spoon it around the meatballs like spooky “blood” on the plate.
🔥 Step-by-Step Instructions
1. Preheat your air fryer to 380°F (193°C). This ensures even cooking from the start.
2. Make the meatball mixture: In a large bowl, combine 1 lb ground beef, 1/3 cup breadcrumbs, 2 tablespoons milk, 1 egg, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix gently — don’t overwork it!
3. Shape and stuff: Scoop about 2 tablespoons of meat mixture and flatten it slightly in your palm. Place a mini mozzarella ball in the center and wrap the meat around it, sealing completely. You want the cheese hidden inside.
4. Add the eyeballs: Place a slice of black olive on top of each meatball and press gently so it sticks.
5. Air fry in batches: Spray the air fryer basket with oil. Place meatballs in a single layer, olive-side up. Air fry at 380°F for 10–12 minutes, until cooked through (internal temp should be 160°F). Pro Tip: Don’t overcrowd the basket — air circulation is key for even browning!
6. Cool slightly and serve: Let them sit for 2 minutes so the cheese sets a bit. Plate with a drizzle of “bloody” marinara or serve with toothpicks for party bites!
❌ Common Mistakes to Avoid
- Overmixing the meat — It makes the meatballs tough instead of tender.
- Skipping the preheat — Cold air fryer = uneven cooking.
- Not sealing the cheese fully — It may ooze out before the meat cooks through.
- Overcrowding the basket — This traps moisture and steams the meatballs.
🎨 Variations & Add-Ons
- Spicy Monster Meatballs: Add crushed red pepper flakes or a splash of hot sauce to the mix.
- Low-Carb Version: Skip the breadcrumbs and use almond flour or crushed pork rinds.
- Healthier Option: Use lean ground turkey and low-moisture part-skim mozzarella.
- Monster Family: Make smaller meatballs with mini olives for a “baby monster” effect!
- Halloween Party Trick: Serve on skewers with alternating veggies like bell pepper “fangs” or olive “eyeballs.”
📦 Make Ahead & Storage
- Make Ahead: Roll and stuff meatballs up to 24 hours in advance and refrigerate until ready to cook.
- Fridge: Store cooked leftovers in an airtight container for up to 3 days.
- Freezer: Freeze raw or cooked meatballs (without olives on top) for up to 2 months.
- Reheat: Air fry at 350°F for 4–5 minutes or microwave in 30-second bursts until warmed through.
🥗 Nutrition Highlights
One meatball has approximately 110–130 calories, with a good hit of protein from the beef and mozzarella.
Monster Eyeball Meatballs (Air Fryer)
Ingredients
Equipment
Method
- Preheat air fryer to 380°F (193°C).
- In a bowl, mix beef, breadcrumbs, milk, egg, garlic powder, onion powder, salt, and pepper.
- Shape meat around mozzarella balls and seal tightly.
- Press a slice of olive on top of each meatball.
- Spray air fryer basket and arrange meatballs in a single layer.
- Air fry at 380°F for 10–12 minutes, until cooked through (160°F).
- Cool for 2 minutes before serving.
Notes
- Use turkey for a lighter version.
- Gluten-free? Sub almond flour for breadcrumbs.
- Freeze uncooked meatballs for easy party prep.
(Automated nutrition info, accuracy not guaranteed.)
Hope these Monster Eyeball Meatballs bring as many giggles (and gasps!) to your table as they do to mine. They’re spooky, scrumptious, and a blast to make — whether you’re feeding a Halloween crowd or just jazzing up a Tuesday night.
Let me know how they turn out in the comments below, or tag me on social @SimplyAirCook — I’d love to see your monster creations!
And if you’re in the mood for more festive air fryer fun, try my Air Fryer Mummy Dogs next — they’re another frightfully easy hit!
