Bug Balls and Worms (Pasta with Meatballs) Bug Balls and Worms (Pasta with Meatballs)

Author: Canadian Living

No graveyard feast would be complete without some scary critters walking over every plate of tasty red pasta. We made our bugs using carrot stems and pimiento-stuffed olives. So go ahead, get creative and have fun making your own frightening creatures.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: November 2005


Bug Balls:
Tomato Sauce:


Tomato sauce: In large saucepan, heat oil over medium heat; fry grated onion, garlic and bay leaves, stirring occasionally, until onion is softened, about 2 minutes.

Add tomatoes, salt and pepper; reduce heat and simmer, stirring occasionally, until spoon drawn across bottom of pan leaves space that fills in slowly, about 30 minutes. Discard bay leaves. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 2 days. Reheat to continue.)

Bug Balls: Meanwhile, in bowl, beat eggs; mix in garlic, bread crumbs, Parmesan cheese, thyme, salt, pepper and 2 tbsp (25 mL) water. Mix in beef. Shape by level tablespoonfuls (15 mL) into balls. Place 1/2 inch (1 cm) apart on 2 foil-lined rimmed baking sheets; flatten slightly. (Make-ahead: Cover with plastic wrap; refrigerate for up to 24 hours.)

Bake in top and bottom thirds of 450°F (230°C) oven, rotating and switching pans halfway through, until no longer pink inside, about 10 minutes. Reserving 3 to 5 balls to decorate, add remaining balls to tomato sauce.

Meanwhile, in large saucepan of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes; drain well and serve with sauce. Garnish with reserved balls.

Nutritional facts <b>Per serving:</b> about

  • Sodium 813 mg
  • Protein 35 g
  • Calories 541.0
  • Total fat 19 g
  • Cholesterol 113 mg
  • Saturated fat 7 g
  • Total carbohydrate 57 g


  • Iron 39.0
  • Folate 46.0
  • Calcium 12.0
  • Vitamin A 9.0
  • Vitamin C 17.0
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Bug Balls and Worms (Pasta with Meatballs)