30-Minute Mini Appetizer Mummy Meatballs – Spooky Delight

Halloween parties call for spooky snacks that are as fun to make as they are to eat, and these mini appetizer mummy meatballs never fail to steal the show. I first made them for my niece’s costume party last year, and let me tell you—they disappeared faster than a ghost in the night! What I love most is how these adorable little mummies turn basic ingredients into a playful, crowd-pleasing appetizer with barely any effort. The crescent dough “bandages” wrapped around savory meatballs create that perfect Halloween look, and the mustard eyes add just the right touch of silly spookiness. Trust me, your guests will be wrapped around your finger after one bite!

Why You’ll Love These Mini Appetizer Mummy Meatballs

These little mummies are absolute party magic! Here’s why they’re my go-to Halloween snack:

• Super quick – You can whip up a batch in just 30 minutes flat
• Kid-approved – My niece’s friends go crazy for the silly “boo” factor
• Easy to eat – Perfect one-bite size means no messy plates
• Crowd pleaser – The savory meat and buttery dough combo disappears fast

Trust me, these will be the first snack to vanish at your Halloween bash!

Mini Appetizer Mummy Meatballs Ingredients

Here’s everything you’ll need to bring these adorable little mummies to life – and trust me, every ingredient matters!

• 1 lb ground beef (85% lean) – The perfect balance of flavor without being too greasy
• 1/2 cup plain breadcrumbs – Just enough to bind without making the meatballs dense
• 1 large egg, beaten – Our magic binder that holds everything together
• 1 tsp each garlic & onion powder – The flavor boosters that make these irresistible
• 1 refrigerated crescent roll dough (8-oz package) – The “mummy bandages” that make this recipe so fun
• 2 tbsp mustard – For those perfectly spooky eyeballs!

Pro tip: Keep your crescent dough chilled until the last minute – it’s way easier to work with when cold!

How to Make Mini Appetizer Mummy Meatballs

Okay, let’s get these adorable little mummies ready for their Halloween debut! The process is seriously simple, but I’ll walk you through each step so they turn out perfect.

Step 1: Prep the Meatball Mixture

First things first – preheat that oven to 375°F (190°C). While it’s heating up, grab a big bowl and toss in your ground beef, breadcrumbs, egg, and all those yummy seasonings. Now here’s the trick – mix everything with your hands just until combined. Don’t overwork it! Over-mixing makes tough meatballs, and we want these babies tender. The mixture should hold together when you squeeze it, but still look a bit rough – that’s perfect.

Step 2: Shape and Wrap the Meatballs

Roll the mixture into 1-inch balls – I like to use a small cookie scoop for even sizes. Now the fun part! Unroll your crescent dough and cut it into thin strips (about 1/4-inch wide). Wrap each meatball with 2-3 strips, crisscrossing them like real mummy bandages. Leave a little gap near the top for the eyes – this is where the personality comes in!

Step 3: Bake and Add Eyes

Pop those wrapped meatballs on a parchment-lined baking sheet and bake for 12-15 minutes until golden brown. As soon as they come out of the oven, grab your mustard and dot on little eyes while they’re still warm. The heat helps the mustard set slightly so it doesn’t run. And voila! You’ve got yourself a plate of spooky-cute mummies ready to party!

Pro tip: If your dough strips tear while wrapping (it happens!), just patch them up – no one will notice once they’re baked!

Tips for Perfect Mini Appetizer Mummy Meatballs

After making these little mummies more times than I can count, I’ve picked up some tricks that make all the difference:

• Chill your meatballs – Pop them in the fridge for 15 minutes before wrapping. They hold their shape better when firm!
• Flour your fingers – A light dusting makes handling that sticky crescent dough way easier
• Space them out – Give each mummy about an inch of space on the baking sheet so they don’t stick together
• Bake until golden – The dough should look lightly tanned, not pale – that’s when you know they’re perfect

Trust me, these small steps make all the difference between good mummies and great ones!

Mini Appetizer Mummy Meatballs Variations

Who says mummies can’t have makeovers? Here are some fun twists I’ve tried that keep the spooky spirit alive:

• Turkey twist – Swap beef for ground turkey when you want something lighter (just add an extra egg yolk to keep them moist)
• Gluten-free ghosts – Use gluten-free breadcrumbs and dough for allergy-friendly scares
• Cheesy surprise – Hide a cube of mozzarella inside each meatball for a gooey center that’ll wow everyone

My nephew begs for the cheesy version every year – the “boo”-zy melted center is his favorite part!

Serving and Storing Mini Appetizer Mummy Meatballs

These little mummies are happiest when served warm right out of the oven – the buttery dough just melts in your mouth! I always put out small bowls of extra mustard and ketchup for dipping (and for guests who want to add more “bloodshot” eyes). If you’ve got leftovers (unlikely at my parties!), tuck them in an airtight container for up to 2 days. When you’re ready for round two, a quick 5-minute reheat in the oven brings back that fresh-baked magic. Pro tip: Skip the microwave – it makes the dough soggy!

Mini Appetizer Mummy Meatballs Nutrition Info

Okay, let’s be real – these cute little mummies aren’t health food, but they’re not total monsters either! (Nutrition facts can vary based on your exact ingredients, but here’s the general scoop per 2 meatballs):

• 120 calories – Perfect for guilt-free nibbling
• 6g protein – From that juicy beef center
• 7g fat – Mostly from the buttery crescent dough
• 8g carbs – Just enough for energy to keep partying

Pro tip: Serving them with veggie sticks helps balance out your spooky snack spread!

FAQs About Mini Appetizer Mummy Meatballs

Got questions about these adorable little mummies? I’ve answered all the spooky snack mysteries right here:

• “Can I make these ahead?” – Absolutely! Prep the meatballs and wrap them in dough up to a day before. Just keep them covered in the fridge until baking time.
• “Can I freeze mummy meatballs?” – Only after baking! Let them cool completely, then freeze in a single layer. They’ll keep for about a month – perfect for last-minute Halloween scares.
• “What if I don’t have crescent dough?” – Puff pastry works great too! Just roll it thinner so it bakes through properly.

Still puzzled? Drop me a comment – I’m always happy to help with your Halloween kitchen adventures!

Final Thoughts on Mini Appetizer Mummy Meatballs

These little mummies have become my must-make Halloween tradition – they’re just too fun not to share! I’d love to see your creepy creations, so tag me if you try them. Whether it’s a kids’ party or grown-up gathering, trust me, these will be the hit of the night. Happy haunting… I mean, baking!

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