Bring a large pot of salted water to a boil, then add spaghetti and cook until al dente. Drain and set aside.
In a mixing bowl, combine ground beef, breadcrumbs, a beaten egg, minced garlic, salt, and pepper. Mix gently until everything is just combined.
Form the mixture into small evenly sized balls, about 1 to 1.5 inches in diameter. Place them on a parchment-lined baking sheet.
Bake the meatballs in a preheated oven at 400°F (200°C) for about 15-20 minutes, or until they are cooked through and browned.
While the meatballs bake, warm the tomato sauce in a saucepan until simmering, creating a blood-red base to coat the pasta.
Once cooked, toss the spaghetti in the warm sauce until coated evenly, then plate it out onto serving dishes.
Remove the baked meatballs from the oven and let them cool slightly. Then, carefully place one meatball on top of each plate of pasta.
To create the eyeballs, cut mozzarella slices into circles slightly larger than the olives. Place an olive in the center of each cheese circle to form the pupil.
Gently press the mozzarella-olive eyeballs onto the top of each meatball, positioning them to resemble eyes.
Use a small spoon or toothpick to draw thin red bloodshot veins with bacon bits or cooked pancetta on and around the cheese eyeballs, adding a creepy effect.
Once assembled, briefly broil the whole dish on high for 1-2 minutes to melt the cheese slightly and enhance the eerie look, but watch carefully to prevent cracking.
Serve the spooky eyeball pasta immediately, with extra sauce on the side if desired. Enjoy the creepy, delicious presentation!
