Mummy Meatballs Recipe

If you’re searching for a fun, festive, and utterly delicious dish to wow your family or friends, this Mummy Meatballs Recipe is a total winner. Whether you’re planning a Halloween party or just want to add some playful spirit to dinner, these little morsels wrapped like spooky mummies will have everyone asking for seconds. I absolutely love how they strike the perfect balance between creepy and comforting — plus, they’re super easy to make!

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Ingredients You’ll Need

These ingredients come together beautifully to make juicy, flavorful meatballs with that irresistible golden crescent roll “bandage” wrapping. When shopping, pick fresh herbs and good quality ground beef for the best results.

• Ground beef: I like to use 80/20 for juiciness and flavor — leaner beef can make the meatballs dry.
• Minced onion: Adding some fresh onion gives a subtle sweetness and moisture.
• Panko breadcrumbs: These keep the meatballs tender without making them dense.
• Garlic cloves: Freshly minced garlic is a must – it adds an aromatic punch that canned garlic can’t match.
• Chopped fresh parsley: I always toss in parsley for a pop of color and freshness.
• Large egg: Acts as a binder to keep everything together.
• Kosher salt: To season well and enhance all the flavors.
• Freshly ground black pepper: For a bit of bite.
• Pillsbury crescent roll sheet (8 oz tube): This dough wraps around the meatballs to create the mummy “wraps.”
• Yellow mustard: For decorating the mummy’s eyes — it’s quick and bright!

Variations

I love how easy it is to tweak this Mummy Meatballs Recipe to fit different tastes and dietary needs. Feel free to get creative — these mummies are super forgiving!

• Turkey or chicken meatballs: I’ve swapped ground turkey for a lighter version, and it still works beautifully wrapped in the dough.
• Spicy mummies: Adding a pinch of cayenne or chili flakes to the meatball mix kicks things up if you like some heat.
• Cheese-stuffed: Try stuffing each meatball with a little mozzarella for a gooey surprise inside that always impresses.
• Gluten-free option: Use gluten-free breadcrumbs and dough alternatives to adapt this recipe, so everyone can enjoy.

How to Make Mummy Meatballs Recipe

Step 1: Prep Your Oven and Baking Sheet

Start by preheating your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper — trust me, this makes clean-up a breeze and prevents sticking, especially with the crescent dough wrapped around the meatballs.

Step 2: Mix Up the Meatball Magic

In a big bowl, toss together your ground beef, minced onion, panko breadcrumbs, garlic, freshly chopped parsley, and egg. Don’t be shy with the kosher salt and fresh black pepper — seasoning is everything! Use a wooden spoon or your hands to mix until everything is well combined, but be gentle—overworking can make the meatballs tough.

Step 3: Shape and Space Your Meatballs

Roll the mixture into little 1-inch meatballs. I like to keep them uniform so they cook evenly. Place each one on your prepared baking sheet with a little space around them so the crescent roll strips can easily wrap around each ball.

Step 4: Wrap Your Mummies

Now for the fun part! Slice your crescent roll sheet in half widthwise, then cut into thin, long strips — these will be your mummy bandages. Wrap these strips around your meatballs, crisscrossing them to look like actual mummies. Leave some gaps here and there — you’ll make the eyes next!

Step 5: Bake to Golden Perfection

Pop your tray into the oven and bake for about 15 minutes, or until the meatballs are cooked through and the crescent dough turns a gorgeous golden brown. If the dough starts to get too dark before the meatballs are done, cover loosely with foil to prevent burning.

Step 6: Add the Creepy Eyes

Once out of the oven, squeeze two tiny dots of yellow mustard on each mummy meatball to create the eyes. It’s such a quick step but really brings these little guys to life.

How to Serve Mummy Meatballs Recipe

Garnishes

I love to keep it simple with just the mustard eyes — it’s classic and easy. But sometimes, I sprinkle a little fresh parsley over the plate for color and add a tiny drizzle of ketchup or your favorite dipping sauce on the side for extra flavor.

Side Dishes

These mummies pair wonderfully with a crisp green salad for balance or some roasted veggies. My family also enjoys serving them with a bowl of creamy mashed potatoes or even pasta tossed lightly in olive oil and Parmesan for a heartier meal.

Creative Ways to Present

For Halloween parties, I like to arrange the mummy meatballs on a platter surrounded by “cobweb” made of thin mozzarella strips or celery sticks (“bones”) sticking out for an extra spooky vibe. It’s always a big hit with the kids — even the picky eaters!

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which is rare!), place them in an airtight container and refrigerate for up to 3 days. To keep the mummy wraps from getting soggy, separate layers with parchment paper if stacking.

Freezing

I’ve frozen unbaked meatballs wrapped in crescent dough on a baking sheet, then transferred them to a freezer bag once firm. When ready, bake straight from frozen, adding a few extra minutes to the cooking time — such a lifesaver for busy days!

Reheating

To reheat leftover mummy meatballs, I pop them in a preheated 350°F oven for 10 minutes or until warmed through to keep the crescent dough crisp, rather than microwaving and risking sogginess.

FAQs

Final Thoughts

This Mummy Meatballs Recipe is one of those delightful dishes that brings a smile as soon as you pull it from the oven. It’s playful enough to get the kids excited but hearty and tasty enough to satisfy adults too. I always get compliments and extra helpings when I make these, and I bet you will too! So next time you want something easy, festive, and absolutely delicious, give it a try—you’ll be so glad you did.

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