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Cozy Halloween Mummy Meatballs: Easy Marinara Recipe

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These cozy Halloween mummy meatballs are a fun, spooky twist on classic Italian meatballs, wrapped in flaky puff pastry and served with warm marinara. Perfect for a chilly October evening, they’re a crowd-pleaser that’s both adorable and delicious.

Ingredients

Scale
  • 1 pound ground beef (80/20 blend)
  • 1/2 pound ground pork
  • 1/2 cup plain breadcrumbs (Panko preferred)
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon fennel seed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons milk
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, beaten (for egg wash)
  • 24 candy eyes
  • 2 cups marinara sauce
  • 1 tablespoon olive oil
  • 1 clove garlic, smashed (optional)
  • Fresh basil leaves, for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, beaten egg, minced garlic, oregano, fennel seed, salt, pepper, and milk. Mix gently with your hands until just combined.
  3. Roll the mixture into 12 equal-sized balls, about 1.5 inches in diameter. Place on the prepared baking sheet, spacing about an inch apart.
  4. Bake the meatballs for 10 minutes. Remove from oven and let cool for 5 minutes on the sheet.
  5. While meatballs cool, lightly flour a work surface and unfold the thawed puff pastry sheet. Cut into 12 long strips, each about 1/2 inch wide.
  6. Take one meatball and one strip of puff pastry. Starting at the top, wrap the strip around the meatball, leaving a small gap for the eyes. Tuck the end underneath. Repeat with remaining meatballs.
  7. In a small bowl, beat the remaining egg with a splash of water. Brush the egg wash over the puff pastry strips.
  8. Return the baking sheet to the oven and bake for 12-15 minutes, until pastry is puffed and golden and meatballs are cooked through (internal temperature 160°F/71°C).
  9. Remove from oven. While warm, press two candy eyes into the exposed meatball area.
  10. While mummies bake, warm marinara sauce in a small saucepan over low heat. Add smashed garlic if desired.
  11. Pour warm sauce onto a serving platter. Arrange mummy meatballs on top. Garnish with fresh basil if desired. Serve immediately.

Notes

Don’t skip the par-bake step—it prevents soggy pastry. Keep puff pastry cold for best results. Serve immediately for flakiest texture. For gluten-free, use gluten-free breadcrumbs and certified gluten-free puff pastry. For dairy-free, use plant-based milk and skip Parmesan or use dairy-free alternative.

Nutrition

Keywords: Halloween, mummy meatballs, meatballs, puff pastry, marinara, spooky, easy, party food, comfort food

Find it online: https://elaraeats.com/cozy-halloween-mummy-meatballs-easy-marinara-recipe/