Spaghetti and Eyeballs 1 1/2 pounds ground beef 1 cup seasoned bread crumbs 1 tablespoon ketchup 1 egg 1/4 teaspoon pepper 1/2 teaspoon oregano 1 (7 ounce) jar pimiento-stuffed olives 1 (14 ounce) jar spaghetti sauce 3 quarts water 1 teaspoon salt 1 (8 ounce) package spaghetti 2 tablespoons butter or margarine Preheat oven to 350 degrees F. Mix ground beef, bread crumbs, ketchup, egg, pepper, and oregano in a large bowl. Form into about 18 to 24 eyeball-size balls. Press an olive into each eyeball, pimento side out. Place the eyeballs in a baking dish, cover, and bake for 45 minutes. About 15 minutes before the eyeballs are done, fill a large pot with 3 quarts of water. Add salt. Follow package directions to cook the spaghetti. Drain noodles and transfer to a serving bowl. Toss with butter or margarine. When eyeballs are done, carefully spoon onto the spaghetti, irises up. Spoon the sauce from the pan around them. Serve with thinly sliced black olives (eyelashes).