Spooktacularly Creepy Halloween Mummy Meatballs

Halloween is my favorite time to embrace chaos and fun in the kitchen. This year, I wanted to create something that’s both spooky and nostalgic—enter the Mummy Meatballs, with an extra creepy twist. The smell of savory beef, mingled with the zing of herbs, fills my kitchen every time I make these—perfect for a holiday gathering filled with kids’ giggles and grown-up chuckles.

What makes these meatballs special isn’t just their haunted appearance but the story behind them. I remember helping my grandma roll meatballs as a kid, the flour dust on our hands, and the warm, comforting aroma wafting through the house. This recipe makes that sense of tradition and the thrill of Halloween collide, creating a dish that’s as fun to make as it is to eat.

Halloween Mummy Meatballs

These Mummy Meatballs are savory beef meatballs wrapped in strips of puff pastry or crescent dough, baked until golden. Their appearance resembles tiny mummies with twisting bandages, and they have a tender, juicy interior with a crispy exterior, perfect for festive gatherings.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 8

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 ½ pounds ground beef preferably 80/20 for juiciness
• 1/2 cup breadcrumbs
• 1 large egg
• 2 cloves garlic minced
• 2 tablespoons fresh parsley chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 sheet puff pastry or crescent dough dough sheets thawed if frozen
• 1 egg beaten egg for brushing
• optional black olives or peppercorns for eyes

Equipment

• Baking sheet
• Oven
• Mixing bowl
• Fork
• Baking parchment
• Knife

Method

 

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the ground beef, breadcrumbs, egg, minced garlic, chopped parsley, salt, and black pepper. Mix everything together using a fork until well incorporated and the mixture is slightly sticky.
3. Shape the meat mixture into small, roughly 1-inch diameter meatballs, placing them on the prepared baking sheet spaced evenly apart.
4. Wrap each meatball with strips of puff pastry or crescent dough, crisscrossing the strips to resemble mummy bandages. Leave small gaps for the ‘eyes’ if desired.
5. Brush each wrapped meatball lightly with the beaten egg to promote a golden crust during baking.
6. Bake in the preheated oven for 20 to 25 minutes, or until the pastry is puffed and golden brown, and the meat is cooked through.
7. Once baked, remove the mummy meatballs from the oven and let them cool slightly. For eyes, place small pieces of black olive or a peppercorn on the front of each mummy’s face.
   1 ½ pounds ground beef
8. Arrange the mummy meatballs on a serving platter for a fun, spooky presentation. Serve warm or at room temperature.

Notes

For extra creepiness, you can add tiny strips of red pepper or sauce for ‘blood’ effects. Make sure to watch the baking time carefully so the pastry doesn’t burn.

There’s something delightful about turning a simple meatball into a spooky mummy—perfect for celebrating the season. These little monsters are a hit with both kids and adults, sparking giggles and appreciation alike. Plus, they’re quick to whip up, so no one has to wait long for the fun to begin.

As the days get shorter and the air chills, a plate of these creepy creations can bring a burst of festive cheer. Their crispy wrapping and juicy center are a reminder that sometimes, a little chaos in the kitchen makes the best memories. Happy haunting, and enjoy the spooky bites that make Halloween culinary magic.