Halloween Mummy Meatballs

These Halloween mummy meatballs bring a playful twist to party snacks with juicy meatballs wrapped in golden puff pastry, perfect for sharing with family and friends during spooky celebrations.

I first made these for a Halloween gathering, and they were gone before I could snap a photo. Now they’re a yearly favorite that everyone asks for.

Ingredients

• Ground beef: one pound forms the juicy base, choose lean for less fat
• Breadcrumbs: a quarter cup helps bind the meatballs without making them dense
• Grated Parmesan cheese: a quarter cup adds a savory depth and slight nuttiness
• One large egg: binds the ingredients together for a perfect texture
• Garlic: one clove minced infuses fragrant flavor
• Italian seasoning: one teaspoon classic herb blend to brighten the meat mixture
• Salt and black pepper: salt half teaspoon and black pepper a quarter teaspoon essential for seasoning
• Puff pastry: one sheet thawed provides the light, crisp wrapping look for all butter variety if possible
• Black olives: twelve pitted olives sliced into rings create the spooky mummy eyes
• Tomato ketchup: two tablespoons optional helps secure the olive eyes in place
• Egg for egg wash: one large egg ensures the pastry browns beautifully and crisps up

Instructions

Prepare the Meatball Mixture:

In a large bowl, gently combine ground beef breadcrumbs Parmesan egg garlic Italian seasoning salt and pepper. Stir just until incorporated to keep the meatballs tender. Avoid overmixing as that can make them tough.

Shape and Bake the Meatballs:

Preheat oven to four hundred degrees Fahrenheit or two hundred degrees Celsius. Form the mixture into twelve even meatballs using a cookie scoop or your hands for consistency. Place on a parchment lined baking sheet. Bake for twelve to fifteen minutes until cooked through and slightly firm. Let them cool for five minutes before the next step.

Wrap the Meatballs in Puff Pastry:

Unfold the thawed puff pastry onto a floured surface. Cut into long thin strips about one quarter inch wide. When the meatballs are cool but still warm enough to handle, wrap the strips around each meatball leaving small gaps so the "eyes" will show.

Egg Wash and Second Bake:

Whisk one egg then gently brush it over the wrapped meatballs. This will help them achieve a beautiful golden color. Place them seam side down on a parchment lined baking sheet. Bake again at four hundred degrees Fahrenheit for fifteen to eighteen minutes until the pastry is puffy and deeply golden.

Add the Mummy Eyes:

After baking, let the meatballs cool for two to three minutes. Dab a little ketchup where you want the eyes, then place two olive rings on the exposed spaces for the classic spooky look. Serve warm and watch them disappear.

I love how the black olive eyes turn simple meatballs into little characters. At my last party each guest tried to give their mummy a name. It’s a fun dish that brings smiles as well as hungry appetites.

Storage Tips

Store leftover mummy meatballs in an airtight container in the refrigerator. They keep well for up to three days. Reheat in a hot oven instead of a microwave to keep the pastry crisp.

Ingredient Substitutions

Ground turkey or chicken can replace beef for a lighter version. Crescent roll dough works well if you don’t have puff pastry and adds a buttery softness. Mozzarella cheese can swap for Parmesan for a milder flavor and gooey texture.

Serving Suggestions

Serve over a bowl of warm marinara sauce for dipping or place on a spooky veggie tray with carrot and celery sticks. Pair with apple cider or a punchy mocktail to round out the party vibe.

Serve warm with marinara for dipping and enjoy. Perfect for Halloween parties and make ahead entertaining.

Common Questions About Recipes

→ Why did my puff pastry turn soggy?

Excess moisture from undercooked meatballs or overhandling can cause sogginess. Pre-bake meatballs fully, cool completely before wrapping, and keep pastry chilled for crisp results.

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

Use a dab of ketchup or cream cheese to help the olive slices stick securely as the wrapped meatballs cool slightly before baking.

→ Can these be made ahead of time?

Yes, meatballs can be baked and cooled in advance, then wrapped in pastry and refrigerated unbaked for up to 12 hours. Bake just before serving to maintain texture.

→ What if I only have frozen puff pastry sheets?

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

→ Can I substitute the beef with another protein?

Ground turkey can be used for a leaner alternative while still absorbing the seasoning well and keeping the meatballs moist when properly cooked.