Spooky Savory Eyeballs in Red Sauce
Looking for a Halloween dish that’s as fun as it is delicious? These tender fish meatballs bake right in a garlicky tomato sauce. Perfect for parties, kid-friendly dinners, or a ghoulish night in.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 6
- Yield: 12 eyeballs
Ingredients
For the eyeballs:
- 1 1/3 pounds Alaska pollock fillet, cut into chunks
- 1 small onion, finely chopped
- 1 bread roll (day-old), soaked in water and squeezed dry
- 1 large egg
- 3 tablespoons breadcrumbs
- 1 teaspoon chopped fresh dill
- Juice of 1/2 lemon
- Salt and pepper, to taste
- Vegetable oil, for frying
For the tomato sauce:
- 1 small onion, finely chopped
- 1 clove garlic, finely chopped
- 1 cup tomato passata (purée)
- 1 can (14 ounces) chopped tomatoes
- 3/4 cup water
- 2 teaspoons vegetable stock paste or powder
- 3 tablespoons olive oil
- Salt and pepper, to taste
For decoration:
- 6 mini mozzarella balls, halved
- 6 black olives, sliced into rings
- Ketchup
Preparation
-
Step 1 Make the Pollock Mixture
In a large bowl, combine Alaska pollock chunks, chopped onion, soaked bread roll, egg, breadcrumbs, dill, lemon juice, salt, and pepper. Mix or knead until an even mixture forms.
-
Step 2 Shape the Eyeballs
With damp hands, shape the mixture into 12 balls (about 2 per serving).
-
Step 3 Prepare the Sauce
Preheat oven to 400°F. In a large casserole dish, combine onion, garlic, passata, chopped tomatoes, water, vegetable stock, olive oil, salt, and pepper. Stir to mix.
-
Step 4 Bake the Eyeballs
Nestle the fish balls into the tomato sauce. Bake, uncovered, for 30 minutes, until the fish is cooked through. Let cool slightly.
-
Step 5 Decorate as Eyeballs
Top each fish ball with a halved mozzarella ball. Place an olive ring on top, then fill the center with ketchup to create a spooky “eyeball” look. Serve warm.
