Mummy Meatballs
These spooky little meatball mummies are a fun, kid-friendly dish perfect for your next Halloween party! Easy to make and even easier to eat — just top seasoned meatballs with cheese and a few peppercorn eyes for a festive twist.
Mummy Meatballs
Serves: varies | Prep Time: 10 min | Cook Time: 20-27 min
Ingredients
- 1 lb lean (at least 80%) ground beef
- 1/2 cup Snyders Gluten Free Pretzels, ground up
- 1 Tablespoon regular Bb or Seasoned Flour
- 1/4 cup milk or dairy free substitute
- 1/2 teaspoon salt
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon pepper
- 1 small onion, minced (1/4 cup)
- 1 large egg
- 8 oz shredded mozzarella cheese or Daiya dairy free shreds
- 48 black peppercorns
Instructions
Heat oven to 400°F. Line a 13×9-inch baking pan with foil or parchment paper; if using foil, spray with cooking spray.
Mix Ingredients. In a large bowl, mix all ingredients until evenly combined. Shape mixture into 20 to 24 (1 1/2-inch) meatballs and place 1 inch apart in pan.
Bake, uncovered, 18 to 22 minutes or until meatballs are no longer pink in center.
Remove meatballs from oven and allow to cool for several minutes. Gently place shreds of cheese on top of the meatballs, leaving space for the meatball to show through the cheese, in order to get a ‘mummy’ effect. Return the meatballs to the oven for 2-5 minutes, or until cheese just begins to melt and adheres to the meatballs. Remove from the oven and place on plate or platter as desired. If desired, create mummy ‘eyes’ by putting two peppercorns in each meatball, evenly spaced. You will want to warn your kids to take out the spicy ‘eyes’ before they eat these… unless they really like spicy food!
Serve with marinara sauce or other sauce, if desired.
