Bring a large pot of lightly salted water to the boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
Preheat the oven to 200 C / Gas 6.
Whisk Parmesan cheese, breadcrumbs, egg, garlic, parley, basil and oregano together in a large mixing bowl. Fold in beef mince and mix with your hands until blended. Form 16 equal-sized meatballs.
Heat olive oil in a large pan over medium-high heat; brown meatballs for 3 minutes on each side. Transfer cooked meatballs to a baking tray using tongs.
Bake browned meatballs in the oven for 8 minutes.
While meatballs bake, use a plastic straw to punch a hole through each olive half to create a black 'pupil'. Use the same straw to punch a hole through the centre of each string cheese slice. Insert the round olive piece inside the hole in the string cheese slice to create 'eyes'.
Remove meatballs from oven and let cool until safe to handle.
Assemble zombie eyes by twirling a few strands of cooked spaghetti around each of 16 plastic or wooden forks. Spear a meatball onto each fork and arrange forks on a serving platter. Spoon a dot of pasta sauce onto each meatball where you want to place the 'eyes.' Apply the olive-cheese 'eye' over the sauce. Spoon remaining spaghetti sauce over the twirled spaghetti on the forks.