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Mummy Meatballs

Mummy meatballs are baked or cooked meatballs made from seasoned ground beef, shaped into small balls, and wrapped with strips of dough or pastry to resemble mummies. When finished, they have a tender interior with a golden-brown exterior and a whimsical, bandaged appearance. The dish is often served as a fun, spooky appetizer or party snack around Halloween.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Halloween
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef lean or regular
  • 1/2 cup bread crumbs panko preferred
  • 1 large egg beaten
  • 2 cloves garlic minced
  • 1 tablespoon fresh parsley chopped (optional)
  • to taste salt and pepper
  • 1 roll puff pastry or refrigerated dough cut into strips
  • 1 egg egg wash beaten, for brushing
  • optional black sesame seeds or olives for 'eyes'

Equipment

  • Baking sheet
  • Mixing bowl

Method
 

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the ground beef with bread crumbs, minced garlic, chopped parsley, beaten egg, and a pinch of salt and pepper. Mix everything together until just combined, being careful not to overmix to keep the meatballs tender.
  3. Using your hands, roll the mixture into small, uniform meatballs, about one inch in diameter. Place them spaced apart on the prepared baking sheet.
  4. Bake the meatballs in the preheated oven for about 15-20 minutes, or until they are cooked through and lightly browned on the outside. You should see a nice crust forming as they bake.
  5. While the meatballs are baking, roll out the puff pastry or dough and cut into thin strips, about 1/4 inch wide. These will resemble mummy wrapping strips.
  6. Once the meatballs are out of the oven and slightly cooled, carefully wrap each one with strips of dough, overlapping as you go to mimic bandages. Leave a small space at one end to create the 'head' appearance.
  7. Place the wrapped meatballs back onto the baking sheet. Brush the dough with beaten egg wash to give it a shiny, golden finish.
  8. Bake the wrapped meatballs for an additional 10-12 minutes, or until the dough strips are crisp and golden brown. Watch for a bubbly aroma and crispy edges.
  9. If desired, add small dots of black sesame seeds or tiny slices of olives as 'eyes' near the head of each mummy for a spooky effect.
  10. Remove the mummy meatballs from the oven and allow them to cool slightly before serving. They should be crispy on the outside with juicy, flavorful meat on the inside.

Notes

You can customize the 'eyes' by using small pieces of black olives or edible markers for added spooky flair.