Best Halloween Mummy Meatballs Easy Crowd-Pleasing Recipe
These Halloween Mummy Meatballs are a fun and festive appetizer made with juicy seasoned meatballs wrapped in flaky crescent roll strips, topped with olive eyes. Perfect for parties, they deliver maximum visual impact with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 31 minutes
- Yield: 20-24 mummies 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 1 pound ground beef (80/20 blend)
- 1/2 cup plain breadcrumbs
- 1 large egg, lightly beaten
- 1/4 cup milk
- 1/2 cup finely grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 can (8 ounces) refrigerated crescent roll dough
- 24–30 black olive slices
- 1 cup marinara sauce (for dipping, optional)
- 1/2 cup ranch dressing mixed with 1 tablespoon hot sauce (for dipping, optional)
Instructions
- Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- In a large mixing bowl, combine ground beef, breadcrumbs, beaten egg, milk, Parmesan cheese, garlic powder, onion powder, salt, black pepper, and Worcestershire sauce. Mix with your hands until just combined; do not overmix.
- Using a small cookie scoop or tablespoon, portion the mixture into 1.5-inch balls (about 20-24 meatballs). Place them on the prepared baking sheet, spacing about 1 inch apart.
- Open the can of crescent rolls. Unroll and separate along perforations into 8 triangles. Cut each triangle lengthwise into 3-4 thin strips (about 1/4 to 1/2 inch wide).
- Wrap a strip of dough around each meatball, leaving a small gap in the front for the eyes. Overlap strips slightly and tuck the end under the meatball to secure.
- Press two black olive slices into the exposed gap on each mummy for eyes.
- Bake for 14-16 minutes, until meatballs are cooked through (internal temperature of 160°F/71°C) and dough is golden brown and puffed.
- Let cool on the baking sheet for 2-3 minutes before transferring to a serving platter. Serve warm with dipping sauce.
Notes
For best results, use 80/20 ground beef for juiciness. If using leaner beef, add 1 tablespoon olive oil. To make ahead, assemble completely and refrigerate up to 24 hours before baking. For gluten-free, use gluten-free breadcrumbs and crescent roll dough. For dairy-free, use dairy-free Parmesan and plant-based milk.
Nutrition
- Serving Size: 1 mummy
- Calories: 130
- Sugar: 2
- Sodium: 280
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 7
- Protein: 9
Keywords: Halloween meatballs, mummy meatballs, easy appetizer, party food, crescent roll meatballs