These Halloween Mummy Meatballs deliver big party vibes with minimal effort. Juicy, well-seasoned meatballs get wrapped in golden pastry strips for a spooky-cute bite everyone loves. Perfect for school parties, potlucks, or a family movie night spread.
Why You’ll Love This Halloween Mummy Meatballs Recipe
- 30-minute party win with simple, store-bought shortcuts.
- Kid-friendly flavors with playful presentation that adults enjoy too.
- Make-ahead and freezer-friendly for low-stress hosting.
- Easily customizable with different meats, doughs, and dips.
- Crispy outside, tender inside thanks to a quick two-stage bake.
Halloween Mummy Meatballs Recipe Ingredients & Substitutions
- 1 lb ground beef or turkey: Use chicken or plant-based crumbles for a lighter option.
- 1/2 cup breadcrumbs: Panko for extra tenderness; use gluten-free crumbs if needed.
- 1 large egg: Binds the mixture; flax egg works for egg-free.
- 2 tbsp milk: Any dairy or unsweetened plant milk to moisten.
- 2 tbsp grated Parmesan: Optional; swap with nutritional yeast for dairy-free umami.
- 2 cloves garlic, minced: Or 1 tsp garlic powder.
- 1 tsp onion powder and 1 tsp Italian seasoning: Season to taste; add paprika for warmth.
- 1/2 tsp kosher salt and 1/4 tsp black pepper: Adjust to your preference.
- 1 sheet puff pastry (thawed) or 1 tube crescent dough: Both work great; use gluten-free puff pastry if needed.
- Edible candy eyes: Or tiny olive pieces, peppercorns removed before eating, or dots of mustard or sour cream added after baking.
- Dip for serving: Warm marinara, BBQ, honey mustard, or pesto.
Step-by-Step Instructions to Make Halloween Mummy Meatballs Recipe
Preheat and Prep
Heat oven to 400°F. Line a sheet pan with parchment. If using puff pastry, keep it chilled so it is easy to slice into neat strips.
Mix the Meatball Base
In a bowl, combine ground meat, breadcrumbs, egg, milk, Parmesan, garlic, onion powder, Italian seasoning, salt, and pepper. Mix gently with a fork or your hands just until combined. Do not overwork.
Shape and Par-Bake
Roll into 1 to 1.25 inch balls, about 20 to 24 pieces. Place on the sheet pan and bake 8 to 10 minutes, until lightly set and some fat has rendered. Internal temp will rise further later.
Cut the Dough into Bandages
On a lightly floured board, unfold the pastry or crescent dough and cut into thin 1/4 inch strips. Shorter strips are easier to wrap without tearing.
Wrap Like Mummies
Cool meatballs 3 minutes, then wrap with 2 to 3 strips each, crisscrossing to mimic bandages. Leave a small gap for the face where eyes will go.
Final Bake
Return wrapped meatballs to the pan. Bake 8 to 12 minutes more, until pastry is puffed and golden and meatballs reach 160°F internally. If using turkey or chicken, also cook to 165°F.
Add Eyes and Serve
Cool 2 minutes. Dot a bit of ketchup, mustard, or sour cream in the face gap to adhere candy eyes, or press in tiny olive bits. Serve warm with your favorite dip.
Tips for Success
- Chill the dough briefly if it gets soft; cold dough cuts and wraps cleanly.
- Do not cover the whole face area so there is room for the eyes to stick.
- A light par-bake keeps the meat juicy and prevents greasy pastry.
- Use wet or lightly oiled hands to roll smooth meatballs.
- Bake on parchment or a rack set over a sheet to avoid soggy bottoms.
- Check temp with an instant-read thermometer for perfect doneness.
Variations of Halloween Mummy Meatballs Recipe
- Cheese-Stuffed: Tuck a small cube of mozzarella inside each meatball.
- Spicy Mummies: Add red pepper flakes or minced jalapeño to the mix.
- BBQ Twist: Swap Italian seasoning for smoked paprika and serve with BBQ sauce.
- Gluten-Free: Use GF crumbs and GF puff pastry or wrap with thin zucchini ribbons.
- Air Fryer: 375°F for 6 to 8 minutes to par-cook, wrap, then 4 to 6 minutes until golden.
Serving Suggestions: What to Pair with Halloween Mummy Meatballs
- Dips: Warm marinara, pesto, spicy ketchup, honey mustard, or garlic aioli.
- Party Platter: Arrange with olives, roasted peppers, and mozzarella pearls.
- Veggie Sides: Crunchy celery sticks, carrot bats, and cucumber rounds.
- Festive Sips: Sparkling apple cider or a cranberry-ginger mocktail.
Storage & Reheating Instructions
- Refrigerate: Store in an airtight container up to 4 days.
- Reheat: Oven at 350°F for 8 to 10 minutes or air fryer at 350°F for 4 to 6 minutes.
- Freeze Baked: Cool, freeze on a tray, then bag up to 2 months. Reheat at 350°F for 12 to 15 minutes.
- Freeze Raw Meatballs: Freeze rolled meatballs up to 2 months. Thaw overnight, then proceed with recipe.
Memories Made Around the Table
The first time I served these, the kids named every mummy and insisted on dipping them one by one like a Halloween parade. Now it is our October tradition.
FAQs
Can I use store-bought meatballs? Yes. Use fully cooked cocktail meatballs, warm them, then wrap and bake until pastry is golden.
Which dough is best, puff pastry or crescent? Puff pastry gives a flakier bite and dramatic puff. Crescent dough is softer and very forgiving for wrapping thin strips.
How do I keep the eyes from melting? Add candy eyes after baking using a dab of condiment as glue. For bake-safe eyes, use tiny olive bits or peppercorn-shaped dots of mustard after baking.
Can I make these ahead? Yes. Par-bake and cool the meatballs, wrap with dough, then refrigerate up to 24 hours. Bake just before serving.
Final Thoughts
This Halloween Mummy Meatballs Recipe is a frightfully easy way to feed a crowd with smiles. Keep the seasoning simple, the wraps playful, and the dips plentiful. Happy haunting and happy cooking.
Halloween Mummy Meatballs Recipe (Spooky & Easy)
Equipment
- 1 Sheet pan
- 1 Parchment Paper
- 1 Mixing Bowl
- 1 Knife or pizza cutter
- 1 Instant-read thermometer for doneness
- 1 Rolling Pin (optional)
Ingredients
Meatballs
- 1 lb ground beef or turkey or ground chicken or plant-based crumbles
- 0.5 cup breadcrumbs panko for extra tenderness; use gluten-free if needed
- 1 egg large
- 2 tbsp milk any dairy or unsweetened plant milk
- 2 tbsp Parmesan cheese grated; optional
- 2 clove garlic minced
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
Wrapping & Finish
- 1 sheet puff pastry thawed; or use 1 tube crescent dough
- edible candy eyes 2 per meatball; or tiny olive bits, mustard, or sour cream
- dip for serving marinara, BBQ, honey mustard, or pesto
Instructions
Preheat and Prep
- Heat oven to 400°F. Line a sheet pan with parchment. If using puff pastry, keep it chilled so it is easy to slice into neat strips.
Mix the Meatball Base
- In a bowl, combine ground meat, breadcrumbs, egg, milk, Parmesan, garlic, onion powder, Italian seasoning, salt, and pepper. Mix gently with a fork or your hands just until combined. Do not overwork.
Shape and Par-Bake
- Roll into 1 to 1.25 inch balls, about 20 to 24 pieces. Place on the sheet pan and bake 8 to 10 minutes, until lightly set and some fat has rendered. Internal temp will rise further later.
Cut the Dough into Bandages
- On a lightly floured board, unfold the pastry or crescent dough and cut into thin 1/4 inch strips. Shorter strips are easier to wrap without tearing.
Wrap Like Mummies
- Cool meatballs 3 minutes, then wrap with 2 to 3 strips each, crisscrossing to mimic bandages. Leave a small gap for the face where eyes will go.
Final Bake
- Return wrapped meatballs to the pan. Bake 8 to 12 minutes more, until pastry is puffed and golden and meatballs reach 160°F internally. If using turkey or chicken, also cook to 165°F.
Add Eyes and Serve
- Cool 2 minutes. Dot a bit of ketchup, mustard, or sour cream in the face gap to adhere candy eyes, or press in tiny olive bits. Serve warm with your favorite dip.