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Halloween Mummy Meatballs

These mummy meatballs are made by shaping seasoned ground meat into small balls, then wrapping them with crispy pastry strips to resemble bandages. Baked until golden and topped with cheese to create bandage-like textures, they have a juicy interior and a crunchy exterior. Their playful appearance makes them a fun and festive appetizer or main course for Halloween gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ pounds ground meat (beef or turkey) favor lean for less grease
  • ½ cup breadcrumbs for binding
  • 1 egg to help hold the meatballs together
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 pack puff pastry sheets thawed if frozen
  • ½ cup shredded cheese mozzarella or cheddar

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Rolling pin
  • Sharp knife
  • Small spatula

Method
 

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the ground meat, breadcrumbs, egg, minced garlic, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
  3. Shape the mixture into small meatballs about 1 to 1.5 inches in diameter and place them on the prepared baking sheet, spacing them evenly.
  4. Bake the meatballs in the preheated oven for about 15-20 minutes, until they are cooked through and slightly browned.
  5. While the meatballs bake, roll out the puff pastry sheets on a lightly floured surface. Using a sharp knife, cut thin strips about ¼ inch wide—these will serve as the mummy bandages.
  6. Once the meatballs are cooked and slightly cooled, wrap each one with the pastry strips, overlapping as you go to resemble bandages. Tuck the ends underneath to secure.
  7. Place the wrapped meatballs back onto the baking sheet. Bake for an additional 10-12 minutes until the pastry is crisp and golden brown.
  8. Remove from the oven and gently top each mummy with a small piece of shredded cheese to resemble bandage sections or eyes, if desired.
  9. Return to the oven briefly for 2-3 minutes, just until the cheese starts to melt and bubble.
  10. Serve the mummy meatballs warm, arranged on a platter for a festive presentation.

Notes

For extra spooky effect, add small edible eyes using black olives or peppercorns. Keep an eye on the pastry to prevent over-browning, and use a sharp knife for clean strips. These can be made ahead and reheated briefly before serving.