Halloween Mummy Meatballs (Ready-to-Print Version)
Golden puff pastry wraps juicy meatballs adorned with olive eyes for a playful seasonal snack.
# What You’ll Need:
→ Meatball Mixture
01 -
1 lb ground beef
02 -
¼ cup breadcrumbs
03 -
¼ cup grated Parmesan cheese
04 -
1 large egg
05 -
1 clove garlic, minced
06 -
1 tsp Italian seasoning
07 -
½ tsp salt
08 -
¼ tsp black pepper
→ Mummy Wraps
09 -
1 sheet puff pastry, thawed
10 -
12 pitted black olives, sliced into rings
11 -
2 tbsp tomato ketchup (optional)
12 -
1 large egg
# Step-by-Step Guide:
01 -
In a large bowl, gently mix ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and black pepper until just combined to maintain tender meatballs.
02 -
Preheat oven to 400°F. Shape mixture into 12 uniform meatballs and place on a parchment-lined baking sheet. Bake for 12-15 minutes until cooked through and slightly firm. Let cool for 5 minutes.
03 -
Unfold thawed puff pastry on a lightly floured surface and cut into thin strips approximately ¼ inch wide.
04 -
Wrap each cooled meatball with puff pastry strips, leaving small gaps for the eyes to peek through.
05 -
Whisk the remaining egg and brush over wrapped meatballs. Arrange seam-side down on a parchment-lined baking sheet and bake at 400°F for 15-18 minutes until pastry is golden and puffed.
06 -
Allow baked mummies to cool for 2-3 minutes. Use a small dab of ketchup to attach two olive rings onto the exposed area for eyes. Serve warm.
# Handy Tips:
01 -
Keep puff pastry cold to prevent stickiness; refrigerate briefly if it warms up while handling.
02 -
Uniform meatball sizing ensures even baking and optimal juiciness.
03 -
Double baking the meatballs before wrapping avoids soggy pastry and achieves crisp, golden puff.