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Halloween Potluck Mummy Meatballs Everyone Will Grab First

Mummy Meatballs

Seasoned ground beef meatballs wrapped in strips of golden dough to look like mummies, baked and served with warm marinara for dipping.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 24 mummy meatballs (6 servings)
Course: Appetizer
Cuisine: American
Calories: 310
Ingredients Method

Ingredients
  

  • 1 pound ground beef (85/15)
  • 1/2 cup panko breadcrumbs
  • 1 large egg
  • 2 cloves garlic minced
  • 1/4 cup finely chopped onion
  • 1 tablespoon soy sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 (8-ounce) cans refrigerated crescent roll dough
  • 2 tablespoons mustard for eyes
  • 1 cup marinara sauce warmed, for dipping

Method
 

  1. Preheat the oven: Preheat your oven to 400°F and line a sheet pan with parchment paper so the meatballs and dough don't stick.
  2. Mix the meat mixture: In a large bowl, combine ground beef, panko, egg, garlic, onion, soy sauce, rice vinegar, Italian seasoning, salt, and pepper. Mix gently with your hands just until combined; overmixing makes the meatballs tough.
  3. Shape the meatballs: Roll the mixture into 1.5-inch balls, about 24 total, and place them a few inches apart on the prepared sheet pan.
  4. Pre-bake the meatballs: Bake the meatballs for 10 minutes so they firm up and release excess fat before you wrap them. Remove from the oven and let them cool for a few minutes so the dough is easier to handle.
  5. Cut the dough strips: Unroll the crescent dough and press the seams together, then slice it into thin strips about 1/4 inch wide.
  6. Wrap each meatball: Crisscross two or three dough strips over each meatball, leaving a small gap near the top for the eyes. Press the ends gently underneath so they hold during baking.
  7. Add the eyes: Dot two tiny marks of mustard into the gap on each mummy, or press in two small pieces of olive for the eyes.
  8. Bake until golden: Return the tray to the oven and bake for 10 to 12 minutes, until the dough strips turn golden brown and the meatballs reach 160°F in the center.
  9. Warm the marinara: While the mummies finish baking, warm the marinara sauce in a small saucepan over low heat or in the microwave in 30-second bursts.
  10. Serve warm: Arrange the mummy meatballs on a platter with the warm marinara in the center for dipping and serve right away.