Frozen meatballs and a tube of crescent dough turn into the cutest thing on the Halloween table. Thin strips of dough are wound around each meatball like bandages, baked until golden, and finished with two candy eyes. They disappear fast, so make a double batch if you are feeding a crowd.
Why You’ll Love It
- Three main ingredients.
- Ready in 25 minutes.
- Fun for kids to wrap.
What You Need
- 24 frozen cooked meatballs (thawed)
- 1 tube (8 oz) refrigerated crescent dough sheet (or crescent rolls, seams pressed together)
- 1 egg (beaten)
- 48 candy eyeballs
- marinara sauce (for dipping)
How to Make Mummy Meatballs
- Heat the oven to 375°F and line a baking sheet with parchment.
- Unroll the dough and cut it into thin strips about 1/4 inch wide with a pizza cutter.
- Wrap 2 or 3 strips around each meatball, crossing them like bandages and leaving a small gap for the eyes.
- Set the meatballs on the sheet and brush the dough with beaten egg.
- Bake 13 to 16 minutes, until the dough is golden.
- Press two candy eyes into the gap with a dot of marinara or mustard to hold them. Serve warm with marinara.
Tips
- Thaw the meatballs fully so the centers heat through.
- Keep the strips thin; thick strips puff up and hide the mummy look.
- Little smokies work the same way for mini mummies.
Serving and Storing
Serve warm with marinara for dipping. Leftovers keep 3 days in the fridge; reheat in a 350°F oven for 8 minutes.
Frequently Asked Questions
Can I use homemade meatballs?
Yes, cook them first and cool slightly before wrapping.
Can I make them ahead?
Wrap them up to 4 hours ahead, keep covered in the fridge and bake before serving.
Where do I find candy eyes?
In the baking aisle. Two dots of mustard also work.
Mummy Meatballs
Meatballs wrapped in strips of crescent dough with little candy eyes. A fun Halloween appetizer that bakes in 15 minutes.
Ingredients
- 24 frozen cooked meatballs thawed
- 1 tube (8 oz) refrigerated crescent dough sheet or crescent rolls, seams pressed together
- 1 egg beaten
- 48 candy eyeballs
- marinara sauce for dipping
Instructions
- Heat the oven to 375°F and line a baking sheet with parchment.
- Unroll the dough and cut it into thin strips about 1/4 inch wide with a pizza cutter.
- Wrap 2 or 3 strips around each meatball, crossing them like bandages and leaving a small gap for the eyes.
- Set the meatballs on the sheet and brush the dough with beaten egg.
- Bake 13 to 16 minutes, until the dough is golden.
- Press two candy eyes into the gap with a dot of marinara or mustard to hold them. Serve warm with marinara.
