Description
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!
Ingredients
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)
Instructions
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.
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.
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.
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.
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.
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.
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!
Notes
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.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~85 kcal
- Carbohydrates: ~2g
- Protein: ~7g