Halloween Mummy Meatballs
47 min
|
easy
Recipe by Eunice
Introduction
These Halloween mummy meatballs are flaky, golden puff pastry hugging juicy, garlicky Parmesan beef meatballs, with goofy olive eyes that make people laugh and then reach for seconds.
Perfect for Halloween parties, school potlucks, or a spooky movie night, they prep ahead, bake fast, and hit that crispy-outside, tender-inside sweet spot without any fussy decorating.
Ingredients (12 servings)
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Ingredients for the Meatballs:
- 1 lb ground beef ground beef 1 lb
- ¼ cup breadcrumbs plain breadcrumbs 0.83 oz
- ¼ cup grated Parmesan cheese grated Parmesan cheese 0.71 oz
- 1 large egg large egg 1 ct
- 1 clove garlic, minced garlic 0.09 head (for garlic clove)
- 1 tsp Italian seasoning Italian seasoning 0.05 oz
- ½ tsp salt salt
- ¼ tsp black pepper black peppercorns (for black pepper)
Ingredients for the Mummy Wraps:
- 1 sheet puff pastry, thawed frozen puff pastry dough 1 sheet
- 12 pitted black olives, sliced into rings (for the eyes) pitted black olives 1.6 oz
- 2 Tbsp tomato ketchup (optional, to stick the eyes) tomato ketchup 1.2 oz
- 1 large egg large egg 1 ct
How to Make Halloween Mummy Meatballs
-
Preheat and set up
Heat the oven to 400 F and line a rimmed sheet pan with parchment or set a rack over the pan to keep pastry crisp.
Keep the puff pastry cold in the fridge so it stays easy to slice and puffs like a dream.
-
Mix the meatball base
In a bowl combine the ground beef, breadcrumbs, Parmesan, egg, minced garlic, Italian seasoning, salt, and black pepper.
Use your fingertips to mix just until the breadcrumbs disappear so the meat stays tender instead of tough.
-
Portion and chill
Divide into 12 equal meatballs and roll tight so there are no cracks.
Chill on the pan for 10 minutes to help them hold their shape under the pastry.
-
First bake to set
Bake the meatballs for 10 minutes to set the surface and render a little fat.
Transfer to a plate and blot any excess moisture so the pastry does not get soggy.
-
Slice the mummy wraps
On a lightly floured board, unfold the puff pastry and cut it into thin strips about 1/4 inch wide using a sharp knife or pizza wheel.
Pop the strips back in the fridge if they soften, because cold pastry behaves and hot pastry throws tantrums.
-
Wrap the mummies
Wrap each meatball with a few pastry strips, crisscrossing and leaving a small gap where the eyes will peek out.
Do not cover the entire surface so steam can escape and the layers puff instead of turning gummy.
-
Egg wash and final bake
Beat the remaining egg with a splash of water to make an egg wash and brush it lightly over the pastry, avoiding the eye gap.
Bake for 12 minutes or until the pastry is deeply golden and the meatballs reach 160 F in the center.
-
Add the eyes
Dot a little ketchup into the eye gap and press in two black olive rings so they stick.
Let the mummies rest 5 minutes so the juices settle and the pastry stays crisp when you serve.
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Serve
Pile onto a platter and get them out fast, because these disappear quicker than a New York cab in the rain.
Offer extra ketchup or warm marinara on the side for dipping if you like.
Substitutions
- Ground beef -> ground turkey
- Use 93 percent lean turkey and add 2 teaspoons olive oil to the mix for moisture so the texture stays juicy and the seasoning shines without tasting dry.
- Breadcrumbs -> gluten-free panko
- Swap 1:1 to keep the same light structure and crunch-friendly crumb while staying gluten-free with no flavor compromise.
- Puff pastry -> refrigerated crescent dough
- Cut crescent dough into thin strips for wraps that bake up tender and golden with a slightly breadier bite that still reads mummy-chic.
Tips
- Keep the pastry cold and the oven hot
- Cold pastry gives sharp layers and a clean puff, while a solid 400 F blast locks in lift and color fast.
- Do not overmix the meat
- Stop mixing as soon as everything is combined or the proteins tighten and your mummies chew back.
- Bake on a rack for crisp bottoms
- A wire rack over a sheet pan lets fat drip away so the pastry does not sit in moisture and turn soft.
- Strategic egg wash
- Brush only the pastry and skip the eye gap so the ketchup adhesive grabs and the olive rings stay put.
- Leave vents for puff
- Tiny gaps between strips let steam escape, which keeps the wraps flaky instead of steamy and dense.
- Make-ahead game plan
- Par-bake and cool the meatballs, wrap in pastry, and refrigerate up to 24 hours, then egg wash and bake right before guests arrive.
- Optional flavor boost
- A pinch of smoked paprika or a teaspoon of very finely minced onion can deepen the savory profile without changing the look.
Nutrition Facts *
| Energy | 127 | kcal |
|---|---|---|
| Protein | 11 | g |
| Total Fat | 8 | g |
| Carbohydrates | 3 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why are my meatballs dry?
- You likely overmixed or overbaked, so mix gently and pull at 160 F, and consider adding a teaspoon of olive oil if using lean meat.
- Why is the pastry pale or soggy?
- Your oven may be under-temp or the meatballs were too wet, so preheat fully, blot the meatballs after the first bake, and bake on a rack for airflow.
- How do I keep the olive eyes from falling off?
- Let the mummies cool 3 to 5 minutes, dab a small dot of ketchup as glue, and press the olive rings into the exposed gap so they grip instead of sliding on hot fat.
- Can I air fry these?
- Yes, cook the meatballs 6 minutes at 380 F to set, wrap in pastry, then air fry 7 to 9 minutes at 360 F until golden and 160 F inside.
- Can I make them smaller or larger?
- You can go 1 tablespoon for minis and bake a few minutes less, or golf-ball size and add 2 to 3 minutes, always verifying 160 F internal temp.
- How do I reheat without killing the crunch?
- Reheat on a rack in a 350 F oven for 8 to 10 minutes so the pastry re-crisps and the centers warm gently.
Serving Suggestions
Serve these with warm marinara spiked with a little black pepper and garlic or go bold with a smoky chipotle ketchup for that sweet heat bite.
If you want a party trick, mix half the ketchup with a spoon of pesto for a ghoulish dip that tastes bright and basil-forward while keeping the spooky vibe.
More pairings:
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