Preheat your oven to 375°F (190°C). In a large mixing bowl, combine ground beef, breadcrumbs, milk, egg, minced garlic, dried basil, and a pinch of salt and pepper. Mix well until the ingredients are evenly incorporated, taking care not to overmix to keep the meatballs tender.
Divide the mixture into 8 to 10 equal portions. Flatten each portion into a small disk, then place a small spoonful of mozzarella cheese in the center. Carefully mold the meat around the cheese, sealing it completely and shaping into a smooth, round ball that resembles an eyeball.
Line a baking sheet with parchment paper and place the shaped meatballs on it. Bake in the preheated oven for about 20 minutes, or until the meatballs are browned and cooked through. Keep an eye on them to avoid overbaking, which can make them dry.
While the meatballs are baking, heat the tomato sauce in a large skillet over medium heat. Once bubbling, add minced garlic and dried basil, stirring until fragrant—about 1-2 minutes. Let this simmer gently to develop flavor.
Remove the baked meatballs from the oven and carefully transfer them into the simmering tomato sauce. Gently nestle whole, drained olives onto the top of each meatball to mimic bloodshot eyeballs, pressing slightly so they stay in place.
Let the meatballs simmer in the sauce for an additional 10 minutes so the flavors meld and the olives embed into the meatballs. The sauce should become slightly thickened and clinging to the meatballs.
Arrange the finished eyeball meatballs on a serving platter, ensuring each one has an olive 'pupil' for a creepy, realistic look. The saucy, bubbling presentation makes a spooky centerpiece for your Halloween table.
Serve immediately with additional sauce if desired, enjoying the gooey center and creepy visual effect that makes this dish a fun and spooky treat.
