Ready for a Halloween recipe so easy it’s SCARY?
These mummified meatballs are perfect for even the most timid of Halloween parties – they come life faster than Frankenstein’s monster!
Mummy Meatballs are a TREAT!
If you are feeling fancy, you can certainly make the ingredients listed below from scratch!
But regardless of how you make them, they are sure to charm even the most ghoulish of eaters.
- meatballs – I used frozen, bagged, premade meatballs for this recipe (just be sure to THAW the meatballs before using!)
- Change it up
- with SPICY meatballs
- or your favorite turkey, chicken or pork meatballs instead of beef!
- Change it up
- sheet dough – usually found next to the canned crescent dough, just double check you’ve grabbed SHEET dough for the best results
- sriracha OR ketchup – for dotting the eyes!
- your FAVORITE dippings sauces – from BBQ sauce to sweet Thai chile, put out an assortment of sauces for dipping!
For the finishing touches, little dots of ketchup can look like beady, bloody eyes peeking out between the pastry wrappings.
NOW FOR TRICKS ONLY!
If you want to make these tasty meatballs into a TRICK use extra spicy hot sauce – I used a toothpick loaded with the Last Dab (affiliate link) – for just a few of the meatball eyes and then sit back and watch who gets the unlucky bite!
Whether or not you play any tricks on your Halloween guests, these meatballs are certain to stir even the spookiest of souls.
More spooky season treats are coming your way!
Halloween MUMMY Meatballs
- 24 precooked meatballs thawed if frozen
- 2 cans sheet dough
- ¼ cup ketchup, sriracha or hot sauce for eyes
- your favorite dipping sauces (BBQ, Thai Chile, Ranch, etc)
- IMPORTANT: If using precooked meatballs from FROZEN, the meatballs must be 100% THAWED before assembling.
- IMPORTANT: If using FRESH OR FROZEN meatballs, the meatballs should be 100% precooked and at room temperature before assembling for best results
- Preheat the oven to the temperature recommended on the sheet dough packaging. Use a pizza cutter wheel or sharp knife to cut long strips into the sheet dough, about a quarter inch thick.
- Wrap 2-4 strips of sheet dough around each meatball, leaving a small area visible to add the eyes. Bake for the time recommended on the pastry package – usually about 10-15 minutes.
- When the dough is cooked through and golden brown, remove the meatballs from the oven and allow to cool for about 10 minutes. Use a toothpick to dot two eyes onto each meatball face. Serve with dipping sauces and enjoy!
- If you want to make a 'trick' meatball, use ketchup for all of the eyes except for a few – add an insanely spicy hot sauce instead! Happy Halloween!