Description
Spooky and fun Halloween Mummy Meatballs are a perfect party appetizer or kid-friendly snack. Juicy and flavorful meatballs are wrapped in gooey mozzarella cheese strips to resemble mummy bandages, complete with olive slice eyes. Served with marinara sauce for dipping, these tasty bites combine festive creativity with classic Italian flavors.
Ingredients
Scale
Meatballs
- 1 lb ground meat (beef, turkey, or chicken)
- 1/2 cup breadcrumbs (substitute gluten-free if needed)
- 1 large egg
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Decoration
- 8 oz mozzarella cheese, cut into thin strips
- Black olives, sliced (for eyes)
Serving
- Marinara sauce for dipping or serving
Instructions
- Mix Meatball Ingredients: In a large bowl, combine ground meat, breadcrumbs, egg, garlic powder, onion powder, salt, and pepper. Mix gently until just blended to keep the meatballs tender and flavorful.
- Form Meatballs: Roll the mixture into uniform, bite-sized balls about one inch in diameter to ensure even cooking.
- Cook Meatballs: Heat olive oil in a large skillet over medium heat. Add meatballs in batches, turning occasionally, cooking for 8-10 minutes until browned on all sides and cooked through. Remove and let cool slightly.
- Wrap with Mozzarella Bandages: Cut mozzarella into thin strips and gently wrap each meatball resembling mummy bandages, leaving space for eyes. Place two small black olive slices on each meatball to create spooky eyes.
- Bake to Melt Cheese: Place wrapped meatballs on a parchment-lined baking sheet. Bake at 375°F (190°C) for 5-7 minutes until mozzarella is melted and lightly golden.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- Use gluten-free breadcrumbs if you need a gluten-free version.
- Make sure not to overmix the meatball mixture to keep them tender.
- Serve warm with marinara sauce for dipping.
- Leftover meatballs can be refrigerated for up to 3 days.
