Marinara with Eyeball Meatballs by Camila Alves McConaughey

Marinara with Eyeball Meatballs by Camila Alves McConaughey

Servings 4


  • 2 tablespoons of Olive Oil  
  • 2 large garlic cloves, chopped
  • ¼ cup onion, diced
  • 28 oz can crushed tomatoes 
  • ½ teaspoon dried oregano or 1 teaspoon fresh oregano
  • Sea salt
  • Black pepper
  • 4-6 Basil Leaves 
  • 8 fully cooked meatballs (homemade or store-bought)
  • 12oz GoodWheat Spaghetti 
  • 8 candy eyes

How to Make:

Step 1.

Heat a large skillet over medium, add the olive oil and add the chopped garlic with a pinch of salt. Cook until the garlic is fragrant, about 30 seconds.

Step 2.

Add the onions and cook down a little bit until they become clear.  

 Step 3.

Add the crushed tomatoes and oregano and cook over medium-high heat until the sauce boils, then reduce to medium-low heat. Depending on how you like your sauce, add a little water if you prefer a thinner consistency. Drop the fully cooked meatballs into the sauce, add the basil leaves and simmer for 20 minutes. 

 Step 4.

While the meat sauce is simmering, bring a large pot of water to a boil. Add a teaspoon of salt to the boiling water if desired. 

 Step 5.

Add 12oz of GoodWheat Spaghetti to the boiling water and cook for 14-17 minutes, GoodWheat is always al dente.  

 Step 6.

Drain the spaghetti well and return to the empty pot. Add enough marinara to coat the spaghetti.

 Step 7.

Pick the meatballs out of the sauce, cut a small indentation in each meatball, and place one candy eye into each meatball. 

 Step 8.

Plate the spaghetti and place meatballs on top of the spaghetti. 

 Step 9.

Pour any extra sauce into a serving bowl and place the “eyeball meatballs” on top of the sauce.

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