Delicious Halloween Mummy Meatballs (Print version)
Juicy homemade meatballs wrapped in flaky crescent dough with olive eyes and warm marinara for a spooky Halloween appetizer.
# Ingredients:
For the meatballs
01 -
1 lb (450 g) ground beef
02 -
1/2 lb (225 g) ground pork
03 -
1/2 cup (50 g) plain breadcrumbs
04 -
1 large egg
05 -
1/4 cup (25 g) grated parmesan cheese
06 -
2 cloves garlic, minced
07 -
1 teaspoon Italian seasoning
08 -
3/4 teaspoon kosher salt
09 -
1/4 teaspoon black pepper
For wrapping and serving
10 -
1 can (8 oz / 225 g) refrigerated crescent dough sheet or crescent rolls
11 -
1 egg, beaten with 1 teaspoon water
12 -
12 black olives, sliced into small rounds
13 -
1 1/2 cups (360 ml) marinara sauce, warmed
14 -
Chopped parsley, optional for serving
# Instructions:
01 -
Preheat the oven to 375°F. Line a large baking sheet with parchment paper.
02 -
In a bowl, combine the beef, pork, breadcrumbs, egg, parmesan, garlic, Italian seasoning, salt, and pepper. Mix gently with your hands just until combined.
03 -
Roll the mixture into 24 small meatballs, about 1 inch each. Place on the baking sheet and bake for 12 minutes, until set and mostly cooked through.
04 -
Unroll the crescent dough on a lightly floured surface. Press seams closed if using rolls, then cut into thin 1/4-inch strips with a pizza cutter.
05 -
Let the meatballs cool for 5 minutes. Wrap each meatball with 1 or 2 dough strips, leaving a small open space for the face. Place them back on the parchment-lined pan.
06 -
Brush the dough lightly with egg wash. Bake for 12-14 minutes, until the crescent dough is puffed and lightly golden and the meatballs reach 160°F in the center.
07 -
Press small olive pieces into the face openings while the meatballs are warm. Serve with warmed marinara sauce for dipping.
# Good to know:
01 -
Best served warm after a 5-minute rest.
02 -
Fully cooked frozen meatballs can be used as a shortcut.
03 -
If using turkey or chicken meatballs, cook to 165°F.