Description
Meatball Mummies are a fun and spooky twist on classic meatballs, wrapped in crescent roll dough to resemble mummies. Perfect for Halloween parties or a playful family meal, these savory meat logs are seasoned with Italian herbs, baked until golden, and decorated with candy eyes. Served with marinara sauce for dipping, they combine hearty flavors with a whimsical presentation.
Ingredients
Scale
Meatball Mixture
- 1 pound lean ground beef
- ¼ cup breadcrumbs
- ¼ cup parmesan cheese
- 1 egg
- ½ teaspoon Italian seasoning
- ½ teaspoon minced dried onion
- ½ teaspoon garlic powder
Dough & Decoration
- 8 ounces crescent roll dough
- Candy eyes
- Marinara sauce, for dipping
Instructions
- Preheat the Oven: Set your oven to 350 degrees Fahrenheit to prepare for baking the wrapped meatballs later.
- Mix Meat Ingredients: In a large mixing bowl, combine ground beef, breadcrumbs, parmesan cheese, egg, Italian seasoning, minced dried onion, and garlic powder until fully blended.
- Divide Mixture: Portion the meat mixture into 8 equal parts to ensure uniform cooking and wrapping.
- Shape Meat Logs: Roll each portion into a log shape, which will later be wrapped with dough to resemble mummies.
- Cook Meat Logs: Pre-cook the meat by either pan-frying in a medium skillet over medium heat for about 10 minutes, flipping occasionally, or baking in the oven for approximately 12 minutes. They do not need to be fully cooked as they will cook further when wrapped.
- Drain and Cool: Remove cooked meat logs from heat and place them on a paper towel-lined plate to drain and cool slightly.
- Prepare Dough Strips: While meat cools, slice crescent roll dough into long strips suitable for wrapping the meat logs.
- Wrap Meat Logs: Wrap the cooled meat logs with dough strips, leaving spaces for the candy eyes to be placed later.
- Arrange on Baking Sheet: Place the wrapped meatballs on a parchment-lined baking sheet, ensuring enough space between each for even baking.
- Bake: Bake in the preheated oven for 12-15 minutes or until the dough turns golden brown and puffy.
- Remove and Cool Slightly: Take the mummies out of the oven and allow them to cool just enough to handle safely.
- Add Eyes: Use a small amount of marinara sauce to adhere candy eyes onto each mummy’s face while still warm.
- Serve: Present the Meatball Mummies with marinara sauce on the side for dipping, ideal for a fun appetizer or snack.
Notes
- Ground beef can be substituted with ground turkey or chicken for a lighter option.
- If candy eyes are unavailable, small dots of cream cheese and black olives can mimic the effect.
- Breadcrumbs help bind the meatballs; for gluten-free options, use gluten-free breadcrumbs.
- These meatball mummies can be made ahead by preparing and wrapping them; refrigerate before baking.
- Serve immediately for best texture, as the crescent dough is freshest when warm.
