Halloween is my favorite excuse to get a little goofy in the kitchen. These mummy meatballs started as a simple idea—turning classic comfort food into a spooky, edible decoration. The process is chaotic but fun, and the smell of baking pastry mixed with seasoned beef is pure nostalgia. They make a mess, sure, but a delightful one.
Why This Recipe Keeps Calling Me Back
It’s messy, unpredictable, and always a hit. I love how the kids squeal when they see the mummies, and the leftovers taste even better the next day. Plus, it’s a quick way to turn a basic meatball into a holiday spectacle. There’s a charm in the chaos that always makes me smile.
Breaking Down the Spooky Ingredients
- Ground beef: Juicy and rich, it forms the base. Swap in ground turkey for a leaner version.
- Onions and garlic: Add moisture and flavor—sauté first for the best aroma and taste.
- Puff pastry or mozzarella slices: Creates the mummy wrapping—use puff pastry for crispiness, cheese for gooey fun.
- Mustard or ketchup: For the eyes—sharp, tangy, and visual. Use sriracha for a spicy twist.
- Seasonings: Salt, pepper, Worcestershire—simple but essential for flavor depth.
Tools of the Trade for Mummy Meatballs
- Mixing bowl: For blending the meat mixture.
- Baking sheet lined with parchment: To bake the meatballs evenly without sticking.
- Sharp knife or pizza cutter: To cut strips of pastry or cheese.
- Meat thermometer: To check the doneness of the meatballs.
- Small spoon or piping bag: To add eyes or attach toppings.
Step-by-Step for Perfectly Spooky Mummy Meatballs
Step 1: Preheat your oven to 200°C (390°F).
Step 2: Mix ground beef with finely chopped onions, garlic, salt, pepper, and a splash of Worcestershire sauce.
Step 3: Shape the mixture into small meatballs, about the size of a golf ball.
Step 4: Lay out the meatballs on a baking sheet lined with parchment. Bake for 20 minutes, until browned and cooked through.
Step 5: While they bake, prepare strips of puff pastry or mozzarella cheese for wrapping.
Step 6: Once the meatballs are out of the oven, let them cool slightly. Wrap each with pastry strips or cheese slices, leaving a small space for the ‘eyes.’
Step 7: Place the wrapped meatballs back in the oven for another 10 minutes, or until the pastry is golden.
Step 8: Add small dots of mustard or ketchup for the ‘eyes,’ and serve hot.
Cooking Checkpoints and Tips
- Meatballs should register 71°C (160°F) on a meat thermometer for safety.
- Pastry or cheese wrapping should be golden and crispy—don’t rush this step.
- Eyes should be firmly attached and visible—use a tiny dab of mustard for sticking if needed.
Common Mistakes and How to Fix Them
- Leaving the meatballs in too long.? OVER-BAKING the pastry, causing it to be tough. Fix: Keep a close eye and remove when golden.
- Wrapping pastry too tightly around the meatball.? MEAT not cooked through, risking food safety. Fix: Use a thermometer to check internal temp.
- Using cold meat mixture, causing uneven baking.? EYES falling off or smudging. Fix: Use a dab of mustard or a tiny bit of egg wash as glue.
Halloween Mummy Meatballs
Equipment
- Baking sheet lined with parchment
- Sharp Knife or Pizza Cutter
- Meat thermometer
- Small spoon or piping bag
Ingredients
- 1 pound ground beef preferably 80% lean
- 1/2 cup finely chopped onions for moisture and flavor
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce adds savory depth
- 1 sheet puff pastry or mozzarella slices for wrapping
- as needed mustard or ketchup for eyes
- optional egg wash to help pastry stick
Instructions
- Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the ground beef, chopped onions, minced garlic, salt, pepper, and Worcestershire sauce. Mix everything together until evenly incorporated—this creates a flavorful base.
- Shape the seasoned mixture into small, golf ball-sized meatballs, pressing gently to ensure they hold their shape. Place them evenly spaced on the prepared baking sheet.
- Bake the meatballs in the preheated oven for about 20 minutes, or until they are browned and cooked through. You can check with a meat thermometer—aim for an internal temperature of 71°C (160°F).
- While the meatballs bake, prepare thin strips of puff pastry or mozzarella slices with a sharp knife or pizza cutter—these will become the mummy wrapping.
- Once the meatballs are out of the oven, let them cool just slightly so they’re easier to handle. Then, wrap each meatball with strips of pastry or cheese, leaving small gaps at the top for the 'eyes'.
- Place the wrapped meatballs back in the oven for an additional 10 minutes, or until the pastry is golden and crispy, or the cheese is bubbly and gooey.
- Finish by adding small dots of mustard or ketchup on top of each wrapped meatball to create the eyes. Use a small spoon or piping bag for precision.
- Serve the mummy meatballs hot, arranged on a platter, with the eyes facing outward for a festive presentation.
