Mummy Meatballs
Mummy meatballs are a fun, imperfectly charming dish featuring tender ground meat shaped into rough, bandage-like balls. Baked until golden and crispy on the edges, they are served with a bright tomato sauce, creating a comforting, nostalgic flavor experience with a playful twist. Their lumpy, uneven appearance makes them as delightful to look at as they are to eat.
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Calories: 350kcal
Servings: 4
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.
Notes
Keep the meat mixture just combined for tender, imperfect meatballs. Feel free to experiment with the size and shape—lumpy and wild is part of the charm! Rest the meatballs after baking to keep them juicy and prevent splitting.
Nutrition
Calories: 350kcal | Carbohydrates: 20g | Protein: 25g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 80mg | Sodium: 600mg | Potassium: 400mg | Sugar: 8g | Vitamin C: 10mg | Calcium: 150mg | Iron: 3mg