Halloween Mummy Meatballs
These savory Halloween Mummy Meatballs are wrapped in buttery dough and decorated with edible eyes, making them perfect for parties!
Ingredients
Main Ingredients
- 24 cooked meatballs (homemade or thawed frozen) You can use beef, turkey, vegetarian, or gluten-free meatballs.
- 2 cans refrigerated crescent or pizza dough Can use puff pastry or biscuit dough as alternatives.
- 1 jar marinara sauce For dipping.
- 1 sliced black olives or edible candy eyes For decoration.
- 1 tbsp olive oil For brushing.
- to taste grated parmesan, fresh herbs, hot sauce Optional.
Instructions
Preparation
- If using frozen meatballs, thaw completely and bring to room temperature. If homemade, cool completely before wrapping.
- Unroll the dough and cut into strips about ¼-inch wide for bandages.
Assembly
- Wrap each meatball with dough strips, leaving gaps for the eyes. Messy wrapping makes the meatballs spookier.
Cooking
- Place wrapped meatballs seam-side down on a parchment-lined baking sheet, brush with olive oil, and bake at 350°F for 12-15 minutes until golden brown.
- Carefully press olive slices or candy eyes on the meatballs while they are still warm.
Serving
- Serve warm with marinara sauce and your favorite dipping sauces.
Notes
Make ahead by assembling the meatballs (without baking) up to 4 hours ahead. Store in an airtight container in the fridge for up to 3 days. Reheat in a 300°F oven for 7-10 minutes for best texture.