Get ready to absolutely slay your Halloween party game with these adorable (and slightly creepy) Mummy Meatballs! Picture this: perfectly seasoned, juicy meatballs wrapped in strips of melty mozzarella “bandages” with little peppercorn or olive “eyes” peeking out. They’re equal parts spooky and delicious, which is basically the Halloween sweet spot. Kids will lose their minds over how cute they are, and adults will be sneaking extras when they think no one’s looking. Plus, they’re way easier to make than they look — it’s basically just meatballs with a costume on!

Why You’ll Love This Recipe

Instagram-worthy without needing a photography degree.

Kids think they’re getting away with something because they look like toys.

Uses regular meatball ingredients — nothing weird or hard to find.

Perfect for Halloween parties, potlucks, or just Tuesday dinner with a theme.

Make-ahead friendly because who has time on party day?

Even picky eaters can’t resist the novelty factor.

The Good Stuff You’ll Need

For the Meatballs:

1 lb ground beef (80/20 blend)

1/2 lb ground pork (or use all beef if that’s what you’ve got)

1/2 cup panko breadcrumbs

1/4 cup milk

1 large egg

1/4 cup grated parmesan cheese

2 cloves garlic, minced

1 small onion, finely diced

1 tsp Italian seasoning

1/2 tsp salt

1/4 tsp black pepper

2 tbsp olive oil for cooking

For the Mummy Wrapping:

8 oz fresh mozzarella, cut into thin strips (or string cheese pulled apart)

1/2 cup shredded mozzarella (backup cheese, because cheese emergencies happen)

For the Eyes:

Black peppercorns (the classic choice)

OR black olives, sliced

OR capers (if you’re feeling fancy)

For Serving:

Marinara sauce for dipping

Fresh basil leaves for garnish

Spooky serving platter (optional but recommended)

Let’s Get Spooky

Step 1: Meatball Prep Magic

Preheat oven to 400°F.

Line a baking sheet with parchment paper (cleanup is future you’s problem).

In a small bowl, mix panko with milk. Let it sit for 5 minutes to get all soggy and perfect.

Step 2: Mix It Up

In a large bowl, combine both meats, the soaked panko mixture, egg, parmesan, garlic, onion, Italian seasoning, salt, and pepper.

Mix with your hands (yeah, it’s messy, but it’s the best way). Don’t overmix or you’ll get tough meatballs.

Step 3: Roll Call

Roll into 24-28 meatballs, about 1.5 inches each. Try to keep them uniform so they cook evenly.

Heat olive oil in a large oven-safe skillet over medium-high heat.

Brown meatballs on all sides, about 6-8 minutes total. They don’t need to be cooked through yet.

Step 4: Finish in the Oven

Transfer skillet to oven (or move meatballs to your lined baking sheet).

Bake for 12-15 minutes until cooked through (internal temp should hit 165°F).

Let them cool for about 5 minutes so you can handle them without burning your fingers.

Step 5: Mummy Makeover Time

Working with one meatball at a time, wrap thin strips of mozzarella around each one, leaving gaps so it looks like bandages.

Don’t worry about being perfect — mummies are supposed to look a little raggedy!

Place wrapped meatballs back on the baking sheet.

Step 6: Melt and Eye-ify

Pop back in the oven for 3-5 minutes just until cheese melts and gets slightly golden.

While they’re still warm, press 2 peppercorns or olive pieces into each meatball for eyes.

The cheese will hold them in place as it cools.

Step 7: Spook and Serve

Arrange on your spookiest serving platter.

Serve with warm marinara sauce for dipping.

Watch people’s faces light up when they see these little guys!

Serving Suggestions

Set up a “mummy station” with different dipping sauces — marinara, ranch, or garlic aioli.

Serve alongside other Halloween-themed appetizers for the full effect.

Pair with orange and black napkins because theming matters.

Switch It Up

Turkey Mummies: Use ground turkey for a lighter version.

Veggie Mummies: Try plant-based meat alternatives for vegetarian friends.

Spicy Mummies: Add red pepper flakes to the meat mixture.

Cheese Variety: Use provolone or white cheddar strips instead of mozzarella.

Mini Mummies: Make them smaller for bite-sized party apps.

Saucy Mummies: Toss in marinara before wrapping for extra flavor.

Make-Ahead Tips

Make and brown the meatballs up to 2 days ahead. Store covered in the fridge.

You can even wrap them in cheese and add eyes the morning of your party.

Just reheat gently in a 350°F oven for 8-10 minutes before serving.

Cooked meatballs freeze beautifully for up to 3 months (before the mummy treatment).

Questions People Actually Ask

Q: Can I use frozen meatballs? A: Totally! Just thaw them, warm them up, and start with the wrapping step.

Q: What if my cheese won’t stick? A: Make sure the meatballs are still slightly warm when you wrap them, and use a tiny dab of marinara as “glue.”

Q: Can I make these ahead for a party? A: Absolutely! They actually look better after sitting for a bit as the cheese sets.

Q: My mozzarella keeps breaking. Help! A: Let it come to room temperature first, or use string cheese that you pull apart — it’s more forgiving.

Q: Can I make these in an air fryer? A: Yes! Cook meatballs at 375°F for 12-15 minutes, then add cheese and cook 2-3 more minutes.

Q: What if I can’t find fresh mozzarella? A: String cheese works great! Just pull it into strips. Even shredded mozzarella can work in a pinch.

Halloween Mummy Meatballs

Author: Tyla
Total Time: 45 minutes
Yield: 6–8 (makes about 24–28 meatballs) 1x

Print Recipe

Description