Celebrate with Catering by Debbi Covington: Mummy Meatballs
Mummy Meatballs
Turn your meatballs into mummy heads for a fun Halloween party treat! Don’t want to make homemade meatballs? Use the frozen ones, they’ll work just as well. Just be sure to thaw completely before using.
For the meatballs: 1 pound ground beef
1 cup Italian breadcrumbs
1/3 cup grated Parmesan cheese
1 egg, lightly beaten
1 teaspoon Italian seasoning
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes, optional
1 tablespoon vegetable oil For the dough: 1 (8-ounce) package refrigerated crescent dough
1 egg, beaten
Eyeball candies
Marinara or pizza sauce, for dipping
Combine ground beef, breadcrumbs, cheese, egg, Italian seasoning, salt, pepper and red pepper flakes in a large bowl. Shape into golf ball-sized balls. In a large skillet, over medium-high heat, add meatballs and cook for 5 to 7 minutes, turning to brown, until cooked through. Remove from pan and cool completely. Preheat oven to 375 degrees. Open crescent dough and spread it flat on a cutting board. If there are seams, press them together. Using a pizza cutter, cut strips about ¼-inch wide. Wrap strips of dough around the meatballs and place on baking sheet. Brush meatballs with beaten egg. Decorate with candy eyeballs. Bake for 10 to 15 minutes until the crescent dough is golden brown. Serve with marinara sauce for dipping. (Alternatively, you could use sliced black olives with pieces of pimento for the eyes. Use a drop of the marinara sauce as “glue” after baking.)