Spaghetti and Eyeballs

Spaghetti and Eyeballs

Eyeballs
1 ½ pounds - Ground beef
1 cup - Seasoned bread crumbs
1 tablespoon - Ketchup
1 - Egg
¼ teaspoon - Pepper
½ teaspoon - Oregano
7 ounces - Olives (pimento-stuffed)
Spaghetti and Sauce
14 ounces - Spaghetti sauce
3 quarts - Water
1 teaspoon - Salt
8 ounces - Spaghetti
2 tablespoons - Butter or margarine

Preheat the oven to 350 degrees. Mix the ground beef, bread crumbs, ketchup, egg, pepper and oregano in a large bowl. Then form the meat mixture into about 18 to 24 eyeball-sized balls. Press an olive into each ball, pimento side out. Place the eyeballs in a baking dish, cover them with spaghetti sauce and bake for 45 minutes.

About 15 minutes before the eyeballs are done, fill a large pot with 3 quarts of water. Add salt. Set on medium heat and follow package directions to cook the spaghetti. Drain and transfer it to a serving bowl and toss with the butter or margarine.

When your eyeballs are done, remove them from the oven and spoon onto the spaghetti, irises up. Spoon sauce from the pan around them.