Halloween Mummy Meatballs (Printer-Friendly)
Puff pastry wrapped beef meatballs with olive eyes and Italian seasoning for a fun, festive dish.
# List of Ingredients:
→ 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, to adhere eyes)
12 -
1 large egg
# Preparation Steps:
01 -
In a large bowl, mix ground beef, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper until just combined to avoid dense meatballs.
02 -
Preheat oven to 400°F. Form mixture into 12 equal meatballs, place on parchment-lined baking sheet, and bake 12-15 minutes until cooked through and firm. Let cool 5 minutes.
03 -
On a lightly floured surface, unfold thawed puff pastry and cut into long thin strips approximately ¼ inch wide.
04 -
Wrap cooled meatballs with pastry strips, leaving gaps for eyes. Place seam-side down on parchment-lined baking sheet.
05 -
Whisk egg and brush over wrapped meatballs. Bake at 400°F for 15-18 minutes until pastry is puffed and golden brown.
06 -
Allow mummies to cool 2-3 minutes. Use a small amount of ketchup to attach two olive rings on each meatball as eyes. Serve warm.
# Additional Suggestions:
01 -
Maintain puff pastry cold during handling to prevent stickiness.
02 -
Use uniform meatball sizes for even baking and consistent juiciness.
03 -
Pre-baking meatballs prevents soggy pastry and ensures crisp texture.
04 -
Alternative eye decorations include capers, mustard seeds, or cream cheese dots.