Ingredients

• 1/2  pound lean ground beef
• 1  cup fresh bread crumbs
• 1/3  cup finely chopped onion
• 1  egg
• 3  cloves garlic, minced
• 2  teaspoons Worcestershire sauce
• 1/4  cup onion, finely chopped
• 3  cloves garlic, minced
• 3/4  teaspoon dried oregano, crushed
• 1/2  teaspoon dried basil, crushed
• 3/4  teaspoon salt
• 1/2  teaspoon ground black pepper
• 2  tablespoons olive oil
• 1/4  cup finely chopped onion
• 3  cloves garlic, minced
• 3/4  teaspoon dried oregano, crushed
• 1/2  teaspoon dried basil, crushed
• 1  28-ounce can crushed tomatoes in puree
• 4  packages (2.1 oz, 15 pieces) baked mini phyllo shells
• 2  ounces thinly sliced part-skim mozzarella
• 30  pitted black olives, halved lengthwise

Directions

1. In medium bowl mix together ground beef, bread crumbs, 1/3 cup of the chopped onion, egg, 3 cloves garlic, Worcestershire sauce, 3/4 teaspoon oregano, 1/2 teaspoon basil, 3/4 teaspoon salt, and pepper. Divide mixture into 60 portions and roll into ball.

2. In large skillet heat oil over medium high heat. Brown meat balls on all sides, shaking skillet to loosen, preferably in 2 batches. Remove all meatballs to plate; reserve. Add remaining 1/4 cup onion, 3 cloves garlic, 3/4 teaspoon oregano, and 1/2 teaspoon basil to skillet; cook and stir for 3 to 4 minutes or until onion is tender. Add tomatoes and reserved meatballs; bring to a boil. Reduce heat to low; simmer until meatballs are cooked through, 20 to 25 minutes.

3. Preheat oven to 350 degree F. Place phyllo shells on baking sheet. Heat through, 5 to 6 minutes. Place a scant tablespoon of sauce in each phyllo cup. Top with a meatball.

4. For eyeball decoration, cut out 60, 3/4-inch circles from sliced mozzarella using aspic or small round cookie cutter. Place one circle of cheese on each meatball. Cut out small circles from olive half using a drinking straw. Place olive circles on top of cheese. Return to oven, 1 to 2 minutes or until cheese just begins to soften. Serve warm. Makes 60 eyes (30 servings).