Halloween Mummy Meatballs

Halloween always brings out the playful side of cooking in my house, and these Halloween mummy meatballs are the perfect combination of fun and comfort. Juicy homemade meatballs wrapped in strips of golden puff pastry with little black olive eyes give these bites a spooky yet delicious appeal. They vanish quickly at parties and are just right for sharing laughs and tasty treats with family and friends after a night of trickortreating.

I first made these during a Halloween party, and the kids couldn't get enough they even insisted on helping to wrap the meatballs. Now they have become a yearly tradition we all look forward to.

Ingredients

• Ground beef: one pound the base of the meatballs that provides rich flavor and juiciness
• Breadcrumbs: one quarter cup helps bind the meatballs and keep them tender
• Grated Parmesan cheese: one quarter cup adds savory depth and a slight nuttiness
• Large egg: one binds the mixture together for perfect texture
• Garlic clove: minced for aromatic flavor that elevates the meat mixture
• Italian seasoning: one teaspoon a blend of herbs that gives the meatballs classic Italian taste
• Salt: one half teaspoon balances and enhances all flavors
• Black pepper: one quarter teaspoon adds a subtle, warming bite
• Sheet of puff pastry: thawed for wrapping the meatballs providing a light, flaky, golden crust
• Black olives: twelve pitted and sliced into rings to create spooky mummy eyes
• Tomato ketchup: optional two tablespoons works as an edible glue for the eyes
• Large egg: one for making the egg wash that gives the pastry a shiny, golden finish

Instructions

Prepare the Meatball Mixture:

In a large bowl combine ground beef breadcrumbs grated Parmesan cheese egg minced garlic Italian seasoning salt and black pepper Mix gently just until everything is incorporated being careful not to overmix or the meatballs will get dense

Shape and Bake the Meatballs:

Preheat your oven to 400 degrees Fahrenheit or 200 degrees Celsius Roll the mixture into twelve evenly sized meatballs and place them on a parchment lined baking sheet Bake for twelve to fifteen minutes until they are cooked through but still slightly firm to the touch Allow to cool for five minutes before wrapping

Wrap the Meatballs in Puff Pastry:

Unfold the thawed puff pastry sheet onto a lightly floured surface Cut it into long thin strips about one quarter inch wide When the meatballs are cool enough to handle wrap pastry strips around each meatball leaving small gaps so the olive eyes can peek through

Egg Wash and Second Bake:

Whisk the remaining egg and gently brush it over the wrapped meatballs to give them a shiny golden color Arrange the wrapped meatballs seamside down on a parchment lined baking sheet Bake at 400 degrees Fahrenheit or 200 degrees Celsius for fifteen to eighteen minutes until the pastry is puffed and deeply golden

Add the Mummy Eyes:

Once out of the oven let the mummies cool for two to three minutes Using a small dab of ketchup as glue if you like place two olive rings on the exposed meatball areas to create spooky eyes Serve warm and enjoy the fun and flavors

I remember one year my youngest insisted on placing the eyes perfectly on every mummy, giggling while we worked together.

Storage Tips

Store leftover mummy meatballs in an airtight container in the refrigerator for up to three days Reheat in the oven at 350 degrees Fahrenheit to keep the pastry crisp rather than microwaving which can make pastry soggy For longer storage you can freeze the wrapped meatballs before baking and bake straight from frozen adding a few extra minutes to cooking time

Ingredient Substitutions

Ground turkey is a lighter alternative to beef and works well with the same seasoning Crescent roll dough can replace puff pastry for a softer buttery finish with equal ease Mozzarella cheese instead of Parmesan offers a creamier milder flavor and makes meatballs extra tender

Serving Suggestions

These mummies are fantastic served over a bed of warm marinara sauce to resemble 'bloody' drippings Create a spooky vegetable graveyard platter beside them using steamed broccoli for trees and carrot sticks for tombstones Offering dipping sauces like spicy ketchup or garlic aioli adds a nice touch for guests

These Halloween mummy meatballs are playful and perfect for parties. Serve them warm and watch them disappear.

Your Recipe Questions Answered

→ Why did my puff pastry turn soggy?

Excess moisture from undercooked meatballs or handling the pastry too much can cause sogginess. Pre-baking meatballs fully and using cold pastry helps keep it crisp.

→ How do I keep the 'eyes' from falling off?

Use a small dab of ketchup or cream cheese as adhesive where the olive rings will be placed to secure them firmly.

→ Can these be made in advance?

You can bake the meatballs, cool, wrap in pastry, and refrigerate (unbaked) for up to 12 hours. Bake just before serving to maintain texture.

→ What if I only have frozen puff pastry sheets?

Thaw frozen pastry overnight in the fridge or for 30-40 minutes at room temperature. Avoid microwaving to prevent uneven texture.

→ Are there good alternatives to ground beef for the filling?

Ground turkey works well as a lighter alternative that still absorbs seasonings and stays moist if not overcooked.