Mummy Meatballs Halloween Party

These fun mummy meatballs always light up our Halloween party table and put smiles on the kids faces Just the right mix of spooky and tasty they are the kind of appetizer that disappears faster than you expect The juicy beef meatballs wrapped in fettuccine look like little bandaged mummies and with a splash of marinara everyone wants a bite

I made these for a neighborhood Halloween party one year and they were gone before I could even get the tray on the table Every year since the kids ask when mummy meatballs are coming out again

Ingredients

• Ground beef: brings juicy flavor opt for grassfed if possible for best tenderness
• Breadcrumbs: help hold everything together choose fresh or panko for texture
• Parmesan cheese: adds savory depth a wedge freshly grated makes all the difference
• Large egg: binds your mixture go for free range for richness
• Garlic: gives warmth and aroma mince fresh cloves for punch
• Small onion: provides a subtle sweetness chop finely so it melts into the mix
• Milk: keeps meatballs soft and moist whole milk gives best results
• Parsley: lifts the flavors with freshness flat leaf is my go to
• Salt: picks up all the flavors use fine sea salt for more even seasoning
• Black pepper: gives gentle heat and balance grind fresh for best taste
• Dried oregano: brings a little earthiness look for bright green leaves with aroma
• Pasta (fettuccine or linguine): forms the bandages cook al dente for easy wrapping
• Marinara sauce: makes a tangy base find a brand with chunky tomatoes and garlic or make your own
• Candy eyes or sliced olives: bring the finished spooky face look buy candy eyes at baking stores or use thin olive slices for a savory touch
• Olive oil: prevents pasta sticking choose extra virgin for flavor

Instructions

Prepare Baking Sheet and Oven:

Preheat your oven to 200 degrees Celsius Set a rack in the middle position and line your baking sheet with parchment for easy cleanup

Cook and Prep Pasta:

Bring a large pot of salted water to a rolling boil Add the dried fettuccine or linguine Cook until just al dente about eight minutes test by biting a strand it should be tender but firm to the bite Drain well then toss with a light drizzle of olive oil The oil keeps the strands slippery and prevents clumping while you wrap

Mix the Meatball Ingredients:

In a large mixing bowl add the ground beef breadcrumbs Parmesan cheese egg minced garlic chopped onion milk parsley salt black pepper and dried oregano Use clean hands or a sturdy fork Gently combine until evenly mixed but not compacted The meatballs stay tender if you avoid overmixing

Shape and Bake Meatballs:

Scoop out the mixture and roll into sixteen equal balls Place them spaced apart on your parchment lined sheet Bake for fifteen minutes in the preheated oven This firms them up and gets a nice browned crust

Cool Slightly and Lower Oven Temperature:

Transfer the baked meatballs to a plate and let them cool for a couple minutes Reduce the oven temperature to 180 degrees Celsius This prevents the pasta wrapping from getting too crisp during the second bake

Wrap Each Meatball with Pasta:

Take a few fettuccine or linguine strands for each meatball Drape and crisscross the pasta over the meatballs leaving a gap for the eyes Press the ends gently so they stick Allow the layers to overlap at different angles for a real mummy look

Arrange in Baking Dish and Add Sauce:

Set the wrapped meatballs into a baking dish Pour the marinara sauce around each mummy be careful not to cover them as you want the bandages to be visible The sauce provides moisture and flavor as they bake

Bake Until Heated Through:

Place the filled dish uncovered in the oven Bake for ten minutes The meatballs should be piping hot and the pasta lightly toasted

Decorate with Eyes and Serve:

Remove from oven While still warm set two candy eyes or olive slices onto the uncovered space of each mummy Press lightly so they stick Serve straight from the dish for a dramatic effect

Save

My favorite part is adding the candy eyes Seeing my sons giggle while helping decorate is always the highlight One year my nephew tried making monster faces with olives and the results were so funny and memorable we now make a game out of it

Storage Tips

Store leftover mummy meatballs in an airtight container in the fridge for up to three days Warm in the oven at 160 degrees Celsius until just hot If you want to keep the pasta soft cover with foil before reheating

Ingredient Substitutions

Swap the ground beef for ground turkey or pork if desired Gluten free breadcrumbs and pasta work well for guests with sensitivities If you want dairy free use nutritional yeast or a vegan parmesan alternative

Serving Suggestions

Serve mummy meatballs on a platter of greens for contrast Add extra marinara sauce in small bowls for dipping For kids parties I set them around a dish of spaghetti worms for extra Halloween effect

Cultural and Historical Context

Meatballs are a classic comfort food in American kitchens and lending them a Halloween twist is such a fun tradition The idea of wrapping up food to make it look quirky has deep roots my grandmother used to make sausage rolls that looked like little creatures so this is also a nod to family playfulness

Seasonal Adaptations

Switch up the herbs by adding chopped thyme or basil in summer Use roasted pumpkin sauce in place of marinara for autumn flavor Add red pepper flakes for winter heat and extra warmth

Success Stories

When I brought these to a school party last fall the kids swarmed the tray no leftovers The pasta bandages held up great and parents requested the recipe One mom said she now makes them for birthday parties by swapping candy eyes for cheese dots

Freezer Meal Conversion

Shape and bake the meatballs let them cool and freeze in a single layer Once solid transfer to a zip top bag Freeze the cooked pasta separately Reheat meatballs in sauce then wrap and bake on the party day for fresh mummies

Save

Have fun with decorating and let everyone join in for a memory making dinner Your mummy meatballs are sure to be a hit at any party

Recipe FAQ

→ How do I get pasta to stick to meatballs?

After baking meatballs and cooling slightly, gently wrap cooked fettuccine, pressing it to stick while moist. Baking further helps set.

→ Can I prepare mummy meatballs in advance?

Yes, bake meatballs and cook pasta ahead. Assemble just before reheating and serving to keep pasta texture fresh.

→ What meat alternatives work for this dish?

Ground turkey or pork can substitute for beef. Adjust seasoning for each option to enhance flavor.

→ How can I make this gluten-free?

Use gluten-free breadcrumbs and pasta, ensuring all labels are checked for safety. Flavor remains delicious with these swaps.

→ Is there a dairy-free way to prepare?

Skip Parmesan or use a dairy-free cheese alternative. The meatballs remain tender and tasty regardless.

→ What can I use instead of candy eyes?

Small rounds of sliced black olives create a similar visual effect and add a savory bite to each serving.