Description
These Mummy Meatballs are a fun and spooky twist on classic meatballs, wrapped in crescent roll dough to resemble mummies. Perfect for Halloween parties or themed dinners, they combine savory ground beef with aromatic herbs, wrapped in golden, flaky dough with mustard eyes for a playful finish.
Ingredients
Scale
Meatball Mixture
- 1 lb. ground beef
- 1/4 cup minced onion
- 1/4 cup panko breadcrumbs
- 2 cloves garlic, minced
- 2 Tbsp. chopped fresh parsley
- 1 large egg
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Dough & Decoration
- 1 8-oz. tube Pillsbury crescent roll sheet
- Yellow mustard, for decorating eyes
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Prepare Meatball Mixture: In a large bowl, combine ground beef, minced onion, panko breadcrumbs, minced garlic, chopped parsley, and the large egg. Season generously with kosher salt and freshly ground black pepper. Use a wooden spoon to mix everything until thoroughly combined.
- Shape Meatballs: Roll the meat mixture into 1-inch balls. Place the formed meatballs evenly spaced on the prepared baking sheet and set aside for wrapping.
- Wrap with Crescent Dough: Slice the crescent roll sheet in half widthwise, then cut into long, thin strips. Carefully wrap these strips around each meatball to mimic mummy wrappings, leaving a small space for the eyes.
- Bake: Place the baking sheet in the oven and bake the mummies for about 15 minutes, or until the meatballs are fully cooked through and the crescent dough is golden brown. If the dough is browning too quickly, tent the baking sheet with foil to prevent burning.
- Decorate Eyes: Remove from oven and use yellow mustard to dot two eyes on each mummy meatball in the space left unwrapped. Serve warm and enjoy your spooky treat!
Notes
- To ensure meatballs cook evenly, try to keep them uniform in size.
- Use fresh parsley for the best flavor, but dried parsley can be substituted in a pinch (use about 1 tsp dried).
- Panko breadcrumbs add lightness, but regular breadcrumbs work as well.
- If you prefer a spicier flavor, add a pinch of smoked paprika or cayenne to the meat mixture.
- Make sure to tent with foil if the crescent roll dough is browning too fast before meatballs are cooked through.
- These meatballs can be served with your favorite dipping sauce, such as marinara or ranch.
Nutrition
- Serving Size: 1 meatball
- Calories: 180
- Sugar: 1g
- Sodium: 310mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.5g
- Protein: 11g
- Cholesterol: 65mg
