Mummy meatballs started as a silly idea but turned into a comforting, nostalgic dish that feels like a warm hug. They’re a bit chaotic—lumpy, uneven, but full of flavor and personality. The secret lies in the imperfect, bandage-like appearance, which makes them irresistibly charming.
This recipe is about embracing the rough edges—literally. It’s a reminder that perfect isn’t always necessary. Sometimes, it’s the imperfect, slightly wild bites that make the best memories.
Why I keep making these quirky meatballs
They bring a smile every time—messy, imperfect, and totally satisfying. The smell of baking meat, garlic, and spices is pure comfort. Plus, they’re a hit at gatherings, sparking laughs and curiosity. It’s a reminder that sometimes, the best dishes are the ones that don’t take themselves too seriously.
The essentials and their quirks
- Ground beef: Juicy and forgiving, but try a mix of beef and pork for extra flavor.
- Onions and garlic: Builds aromatic depth—skip if you’re sensitive but add a sprinkle of onion powder instead.
- Cinnamon: A surprising warmth that ties the flavors—use sparingly, about 1/4 teaspoon.
- Worcestershire sauce: Adds umami punch, essential for that savory backbone.
- Tomatoes: Fresh or canned, they create a bright, slightly smoky sauce—use what you have.
- Fresh parsley: Gives a fresh, herbal lift—chop finely or skip if out of season.
- Feta or cheese: Optional but adds a salty, creamy finish—consider crumbling on top.
Tools of the trade for perfect mummy meatballs
- Mixing bowl: Combine ingredients evenly without mess.
- Baking sheet: Bake the meatballs evenly and get that crispy edge.
- Parchment paper: Prevent sticking and make cleanup easier.
- Meat thermometer: Check internal temperature for safe, juicy meatballs.
- Spoon or scoop: Portion and shape the mixture into irregular mummies.
Step-by-step guide to crafting your mummy meatballs
Step 1: Preheat your oven to 180°C (350°F).
Step 2: Mix ground beef with chopped onions, garlic, a pinch of cinnamon, and a splash of Worcestershire sauce.
Step 3: Form into small, irregular balls—think about how a mummy’s bandages look—rough but charming.
Step 4: Place on a baking sheet lined with parchment paper. Bake for 20-25 minutes until golden and slightly crispy.
Step 5: While they bake, prepare a quick tomato sauce with crushed tomatoes, garlic, and a pinch of sugar.
Step 6: Once out of the oven, let the meatballs rest for 5 minutes to settle the juices.
Step 7: Serve with the sauce draped over, garnished with chopped parsley or a sprinkle of feta.
Cooking checkpoints to keep your mummy meatballs perfect
- Ensure the meat mixture is not overmixed to keep the meatballs tender.
- Bake until the tops are golden—if they look pale, give them a few more minutes.
- Check the internal temperature—aim for 70°C (160°F) for fully cooked beef.
- If the meatballs crack or split, gently press them back together with a spoon.
Common pitfalls and how to dodge them
- Oven not hot enough, resulting in pale, undercooked meatballs.? FORGOT to preheat oven—heat it up first to ensure even cooking.
- Dry, crumbly meatballs.? DUMPED too much bread crumbs—use just enough to bind, not dry out.
- Burnt edges or hard tops.? OVER-TORCHED meatballs—keep an eye on the oven, start checking at 20 minutes.
- Juice loss and dry bites.? MISSED resting time—let them sit for 5 minutes after baking.
Mummy Meatballs
Equipment
- Meat thermometer
- Spoon or scoop
Ingredients
- 500 g ground beef or a mix of beef and pork
- 1 small onion finely chopped
- 3 cloves garlic minced
- 0.25 teaspoon cinnamon adds warmth
- 2 tablespoons Worcestershire sauce for umami depth
- 400 g crushed tomatoes fresh or canned
- 1 bunch parsley chopped, optional
- to taste salt and pepper for seasoning
- feta or cheese optional crumbled feta or cheese for garnish
Instructions
- Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, combine the ground beef with the finely chopped onion and minced garlic. Add the cinnamon and Worcestershire sauce, then season with salt and pepper.
- Using your hands or a spoon, gently mix everything until just combined—avoid overmixing to keep the meat tender.
- Take small portions of the mixture and shape them into irregular, rough balls—think about how a mummy's bandages look—lumpy and imperfect.
- Place the shaped meatballs on the prepared baking sheet, spacing them out evenly.
- Bake the meatballs in the preheated oven for 20-25 minutes, until they are golden brown and have a slight crisp on the edges. Check their internal temperature with a meat thermometer, aiming for 70°C (160°F).
- While the meatballs bake, prepare a simple tomato sauce by simmering crushed tomatoes with a minced garlic clove and a pinch of sugar until fragrant and slightly thickened.
- Once the meatballs are done, let them rest for about 5 minutes to settle the juices and avoid crumbling when serving.
- Serve the warm meatballs draped with the tomato sauce, garnished with chopped parsley and crumbled feta or cheese if desired.
