Halloween Mummy Meatballs (Printer-Friendly Version)
Juicy meatballs wrapped in flaky puff pastry with olive eyes, ideal for festive and fun gatherings.
# What You'll Need:
→ Meatballs
01 -
1 lb ground beef
02 -
¼ cup breadcrumbs
03 -
¼ cup grated Parmesan cheese
04 -
1 large egg
05 -
1 clove garlic, minced
06 -
1 tsp Italian seasoning
07 -
½ tsp salt
08 -
¼ tsp black pepper
→ Mummy Wraps
09 -
1 sheet puff pastry, thawed
10 -
12 pitted black olives, sliced into rings
11 -
2 tbsp tomato ketchup (optional)
12 -
1 large egg
# Steps to Follow:
01 -
Combine ground beef, breadcrumbs, grated Parmesan, egg, minced garlic, Italian seasoning, salt, and black pepper in a large bowl. Mix until just combined to avoid dense meatballs.
02 -
Preheat oven to 400°F. Shape mixture into 12 uniform meatballs and place on a parchment-lined baking sheet. Bake for 12-15 minutes until cooked through and slightly firm. Let cool for 5 minutes.
03 -
Unfold thawed puff pastry on a lightly floured surface. Slice into long, thin strips approximately ¼ inch wide.
04 -
Wrap cooled meatballs with puff pastry strips, leaving gaps for 'eyes.'
05 -
Whisk one egg and brush over wrapped meatballs. Place seam-side down on a parchment-lined baking sheet and bake at 400°F for 15-18 minutes until pastry is golden and puffed.
06 -
Let baked mummies cool 2-3 minutes. Attach two olive rings on each with a dab of ketchup for secure placement, creating spooky eyes. Serve warm.
# Additional Tips:
01 -
Work quickly with puff pastry to keep it cold and manageable. Prebaking meatballs prevents sogginess and ensures crisp pastry.
02 -
Uniform meatball size promotes even cooking and juiciness.
03 -
Substitute ground turkey for leaner meat, crescent roll dough for a softer wrap, or mozzarella for parmesan to alter flavor and texture.