Preparing the Eyeball Meatballs

1. Preheat the oven to 400°F (200°C).
2. In a bowl, combine ground beef or turkey with breadcrumbs, parmesan cheese, and the egg. Mix well.
3. Shape the mixture into meatballs and stuff each meatball with a cube of mozzarella.
4. Top each meatball with a slice of black olive to resemble an eyeball.
5. Place the meatballs on a baking sheet and bake for about 20 minutes until cooked through.

Cooking the Black Spaghetti

1. In a large pot, bring salted water to a boil.
2. Add the squid ink pasta and cook until al dente, according to package instructions.
3. Drain the pasta and toss quickly with olive oil to prevent sticking.

Making the Tomato Sauce

1. In a saucepan, heat olive oil over medium heat and sauté minced garlic until fragrant.
2. Add canned crushed tomatoes, balsamic vinegar, sugar, salt, and pepper to the pan.
3. Let the sauce simmer for about 15 minutes, adding chili flakes and fresh basil right before serving.

Plating and Serving

1. Twirl the black spaghetti onto each plate and spoon the tomato sauce generously on top.
2. Place the mozzarella eyeball meatballs in the center of each portion.
3. For presentation, drizzle a bit of sauce on top of the meatballs and add parsley or grated parmesan for garnish.