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Mummy Meatballs in Puff Pastry

This dish features seasoned beef meatballs baked until cooked through, wrapped in strips of puff pastry to resemble bandages, creating a spooky Halloween treat. The final appearance is a golden-brown, crispy exterior with swaddled meatballs peeking out, offering a crunchy and savory bite.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef 80% lean preferred
  • 1 cup breadcrumbs unsalted
  • 1 egg egg beaten
  • 2 cloves garlic minced
  • 1 tablespoon fresh parsley chopped
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1 sheet puff pastry thawed
  • 1 egg egg wash beat for brushing

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • Knife
  • Cutting board
  • Rolling pin

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
  2. In a large mixing bowl, combine the ground beef, breadcrumbs, beaten egg, minced garlic, chopped parsley, salt, and black pepper. Mix everything together thoroughly until well incorporated but do not overmix to keep the meatballs tender.
  3. Form the mixture into small meatballs, about 1 to 1.5 inches in diameter. Place them evenly spaced on the prepared baking sheet.
  4. Bake the meatballs for about 15-20 minutes, or until they are cooked through and have an internal temperature of 160°F. Remove from the oven and let them cool slightly so they’re easier to handle.
  5. While the meatballs cool, lay the puff pastry sheet flat on a clean surface. Use a rolling pin to gently roll it out just a bit to smooth the surface if needed.
  6. Cut the puff pastry into strips approximately 1/4 inch wide. These will serve as the mummy bandages wrapping around the meatballs.
  7. Once the meatballs are cool enough to handle, place each one on a cutting board. Wrap strips of puff pastry around each meatball in a crisscross pattern, leaving some space to show the meatball’s center. Overlap the strips as you go, creating a mummy effect.
  8. Place the wrapped meatballs seam-side down on the baking sheet lined with parchment. Brush the pastry lightly with the egg wash to give it a shiny, golden finish.
  9. Bake the wrapped meatballs in the preheated oven for about 15 minutes or until the puff pastry is puffed and golden-brown, and the meat is hot inside.
  10. Remove from the oven and allow to cool for a few minutes. Serve warm, with some extra egg wash or dipping sauce if desired. Enjoy your spooky, crispy mummy meatballs!

Notes

For extra creepy effect, add small dots of black olive or pepper for eyes before baking.