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Mummy Meatballs

Mummy Meatballs are bite-sized ground meatballs seasoned and shaped into small discs, wrapped loosely in puff pastry strips to resemble mummies. Baked until golden and crispy, they showcase a flaky, cheesy exterior with tender meat inside, topped with edible eyes for a playful Halloween look.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12
Course: Main Course
Cuisine: Halloween
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef or ground turkey
  • 1 cup breadcrumbs plain or italian-seasoned
  • 1 large egg to bind the mixture
  • 1 tsp garlic powder for flavor
  • 1 tsp onion powder adds depth
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 sheet frozen puff pastry puff pastry thawed before use
  • 1 egg egg wash beaten, for brushing
  • small handful edible eyes or mini candies for decorating

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • Small rolling pin
  • Sharp knife or pizza cutter
  • Cooking brush

Method
 

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
  2. In a large mixing bowl, combine ground meat, breadcrumbs, egg, garlic powder, onion powder, salt, and black pepper. Mix everything together gently until well incorporated, being careful not to overmix to keep the meat tender.
  3. Divide the mixture into 12 equal portions and roll each into a small ball, then flatten slightly into mini meatball patties.
  4. Place the meatball patties on the prepared baking sheet, spacing them a little apart.
  5. Bake the meatballs in the preheated oven for about 15 minutes, or until they are cooked through and lightly browned.
  6. Meanwhile, lightly roll out the thawed puff pastry on a floured surface until it’s slightly thin. Cut it into thin strips about 1/4 inch wide, enough to wrap around the meatballs like bandages.
  7. Once the meatballs are baked and still warm, carefully wrap each with the puff pastry strips, leaving a small gap at the top for the "face". Tuck and bend the strips to create a chaotic mummy appearance.
  8. Brush the wrapped meatballs lightly with beaten egg wash to help the pastry turn golden and crispy during baking.
  9. Return the wrapped meatballs to the oven and bake for an additional 10-12 minutes, or until the puff pastry is puffed, golden, and crispy.
  10. Remove from the oven and immediately decorate the "faces" with small edible eyes or mini candies for a spooky touch. Let cool slightly before serving and enjoy the playful crunch and tender meat inside.

Notes

For extra festivity, serve with a side of spooky dipping sauces or arrange on a platter decorated like a haunted house. Feel free to get creative with the "face" decorations!