Description
Mummy Meatballs are a fun and spooky twist on classic meatballs, perfect for Halloween parties or themed dinners. Ground beef meatballs are wrapped in crescent roll dough strips to resemble mummies and baked until golden. The final touch of mustard eyes adds character and a playful vibe to this easy-to-make appetizer or snack.
Ingredients
Scale
Meatballs
- 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 and Decoration
- 1 8-oz. tube Pillsbury crescent roll sheet
- Yellow mustard, for decorating eyes
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 400°F (204°C). Line a large, rimmed baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Make meatball mixture: In a large bowl, combine the ground beef, minced onion, panko breadcrumbs, minced garlic, chopped fresh parsley, and the large egg. Season generously with kosher salt and freshly ground black pepper. Mix everything thoroughly using a wooden spoon until well combined.
- Shape meatballs: Form the mixture into 1-inch diameter meatballs. Place each meatball onto the prepared baking sheet, evenly spaced to allow for wrapping and baking. Set aside.
- Prepare crescent dough strips: Slice the crescent roll sheet in half widthwise, then cut each half into long, thin strips. These strips will be used to wrap around the meatballs to create the mummy effect.
- Wrap meatballs: Carefully wrap each meatball with the crescent dough strips, leaving small gaps unwrapped where the eyes will be placed later. Ensure the dough is secure but not overly thick.
- Bake meatballs: Place the baking sheet in the preheated oven and bake for about 15 minutes, or until the meatballs are fully cooked through and the crescent dough is golden brown. If the dough begins to brown too quickly, cover the sheet loosely with foil to prevent burning.
- Add mustard eyes and serve: Remove the baking sheet from the oven and use yellow mustard to dot two eyes on each mummy meatball at the spaces left during wrapping. Serve warm as a festive appetizer or snack.
Notes
- Use fresh parsley for a vibrant flavor, but dried parsley can be substituted if needed.
- To ensure even cooking, try to make meatballs of consistent size.
- If you prefer a milder garlic flavor, reduce the amount to 1 clove.
- You can substitute the crescent roll sheet with puff pastry for a flakier texture.
- These meatballs can be served with dipping sauces such as marinara or ranch for added flavor.
Nutrition
- Serving Size: 1 mummy meatball
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 230 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 11 g
- Cholesterol: 65 mg
