Mummy Meatball Recipe

by Karly Wood October 27, 2015

by Karly Wood 549 views

There aren’t many times during the year you can serve festive-looking and tasty food at the same time. Sure, there are many seasonally appropriate foods, but their appearance doesn’t scream “holiday” unless you’re eating a shaped cookie. That’s why I love these easy Mummy Meatballs! They are perfect for Halloween and are so easy to make!

Ingredients

Package of Pre-Cooked Frozen Meatballs (I used the small meatballs and just bought 1 pound. If you want larger, you may want to get the big bag)
1 Tube of Crescent Rolls
1 Jar of Marinara Sauce

Instructions

Begin by cooking your meatballs per package instructions on a baking sheet. This only takes about 15-20 minutes. (Please don’t judge my disgusting looking cookie sheet, I know it’s bad! New ones are currently on my Christmas wish list.)

While you are waiting, open your can of crescent rolls and make 4 rectangles. This is equivalent to 2 crescents. Do not detach!

Use your fingers to pinch and press the perforated pieces of each rectangle, smoothing it out. You are basically turning two crescent rolls into 1 large piece.

Take a pizza cutter and cut each rectangle into 10 strips. As long as your dough is cold straight from the fridge, they should cut quite easily and won’t be too sticky. Try not to let the can of rolls sit too long before cutting to avoid a gooey mess.

Once your meatballs are done, remove them from the pan and place on a plate next to your strips. Turn up your oven to 375, if it was lower for the meatball baking. Wait until meatballs are cool enough to pick up (but not cold) and begin wrapping 1-2 pieces of dough around each one to form a “bandage.” Since I used small meatballs, I only needed 1 strip each.

Then place all of your meatballs back on your backing sheet and lightly spritz with some cooking spray.

Bake at 375 for about 10-13 minutes, or until the dough is golden brown. It won’t take long and they will come out looking yummy!

Serve with marinara sauce and some veggies for an easy and spooky dinner. You can even tell the kids the marinara is blood, if they don’t get grossed out easily. Personally, I feel like these are great year round, and would be a great appetizer for a party. I hope you enjoy!

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Karly Wood

Editor at Red Tricycle

I'm a born and bred Southern California native and currently the managing editor at Red Tri. I get to share my life with my husband of 13 years and our beautiful, 5-year old daughter. In my free time you'll catch me cheering for the Dodgers, cooking, baking, reading, crafting and probably watching a little HGTV!