Mummy Meatballs – Cute & Spooky Halloween Appetizer
Why You’ll Love These Mummy Meatballs
When I was a kid, Halloween meant one thing: candy. But now? It’s about feeding a pack of excited kids (and hungry adults) something spooky and satisfying before they dive into the sugar. That’s where these Mummy Meatballs come in—adorably creepy, super easy, and they actually taste great.
These aren’t just cute Halloween food ideas—they’re Halloween appetizers that hit all the right notes. Warm, savory, crispy on the outside, juicy in the middle… and they look like little edible mummies! Trust me, your party guests will fight over these.
Table of Contents
Overview
- Theme: Halloween / Party Appetizer
- Vibe: Spooky, fun, zero stress
- Best For: Families, party hosts, and Halloween lovers
- Why It Works: It’s quick, kid-friendly, and totally customizable
Ingredients
To make these spooky meatballs, here’s all you need:
- 1 package of frozen meatballs (14–16 pieces)
- 1 can crescent roll dough
- Black olives (for the “eyes”)
- Marinara sauce (for dipping)
Optional Upgrades:
- Mozzarella string cheese (for stuffed mummies)
- Jalapeños (for a kick)
- Garlic butter (brush on before baking for flavor)
How to Make Mummy Meatballs
Step-by-Step Instructions
- Preheat the oven to 375°F (190°C).
Don’t skip this—your dough needs heat from the jump to puff up right. - Slice the dough.
Open that crescent dough can (don’t flinch at the pop), unroll the rectangles, and cut each into long, thin strips—aim for about 10 strips per rectangle. Thin is key here—thick dough won’t give you that mummy-wrap effect. - Wrap the meatballs.
Take each frozen meatball and wrap 2–3 strips around it, leaving little gaps for the “eyes.” Don’t go too tight—the dough needs space to puff. And don’t overcrowd your pan—this isn’t a sauna; you want crispy, not soggy. - Bake for 15–20 minutes.
You’re looking for golden-brown wraps and sizzling edges. If you’re not sure, lift one—if the bottom’s pale, give it another 2–3 minutes. - Add the eyes.
Slice black olives into tiny rounds and nestle them into the dough gaps. Do this after baking—if you bake them in, they dry out and shrivel (we want spooky, not sad). - Serve with warm marinara sauce.
Spoon it into a creepy cauldron or drizzle it on like blood—get into it.

Tips & Serving Suggestions
Pro Tips from the Kitchen
- Use parchment paper for easy cleanup.
- Frozen meatballs work better than fresh—they hold shape while wrapping.
- Make it cheesy by stuffing each meatball with mozzarella—think spooky mozzarella guts.
- Add flair with garlic butter brushed on before baking.
Customizations
- Swap in turkey or chicken meatballs
- Use BBQ sauce for a smoky twist
- Add a pepperoni “tongue” peeking from the dough
Serving Ideas
- Arrange on a Halloween platter with toothpick flags
- Serve as Halloween finger foods on skewers
- Pair with a veggie tray for balance (and maybe conscience)
Plating Like a Pro
Lay these creepy Halloween treats on a black tray with dry ice (carefully!) or fake spider webs underneath. Use a squeeze bottle to drizzle marinara in a spiderweb pattern. A little effort goes a long way in the “wow” factor.

Keep the Spooky Feast Going: Related Recipes
If you loved these Mummy Meatballs, you’re going to want more dishes that are just as fun, crowd-pleasing, and weeknight-friendly. Here are some other favorites from the blog:
- Try crescent dough roll-ups for breakfast or snacks if you’re obsessed with dough-wrapped bites (who isn’t?).
- Need more mains for a party table? Check out these cheesy ground beef dinners perfect for party spreads.
- Round out your spread with easy side dishes like classic pasta salad—cool, crunchy, and a hit with all ages.
- For something hearty and golden, try crispy chicken recipes to complement Halloween appetizers.
Build your whole party menu without leaving the site—because you deserve a Halloween win.
Avoid These Common Mistakes
Mistake | Solution |
Dough too thick | Slice thinner strips |
Olives fall off | Add them after baking |
Soggy bottoms | Use parchment and don’t crowd the pan |
Meatballs overcooked | Don’t bake too long—15–20 minutes is plenty |
FAQ – Mummy Meatballs
What are mummy meatballs?
They’re meatballs wrapped in crescent roll dough to look like mummies—perfect for Halloween party food.
Can I use homemade meatballs?
Absolutely. Just cook them first—don’t wrap raw meat.
Are these spicy?
Not unless you add heat (try a little crushed red pepper or jalapeño if you like it fiery).
Can I prep these ahead of time?
Yes—wrap and refrigerate them, then bake fresh for best texture.
Are they freezer friendly?
Yep! Freeze after baking, then reheat at 350
Final Bite: Try These at Your Next Halloween Bash
These edible mummies are everything Halloween food should be—cute, creepy, and totally craveable. Whether you’re hosting a party, need a snack before trick-or-treating, or just want to impress your kids with spooky snacks, these Mummy Meatballs have got you.
Don’t just pin this—make it, and then check out even more fun ideas on my Pinterest page here. Your next Halloween hit might just be waiting there.
PrintMummy Meatballs – Cute & Spooky Halloween Appetizer
Adorably spooky and delicious, these Mummy Meatballs are the perfect Halloween appetizer—easy, kid-friendly, and irresistible to party guests.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 14–16 mummy meatballs 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
- 1 package of frozen meatballs (14–16 pieces)
- 1 can crescent roll dough
- Black olives (for the “eyes”)
- Marinara sauce (for dipping)
- Optional: Mozzarella string cheese (for stuffed mummies)
- Optional: Jalapeños (for a kick)
- Optional: Garlic butter (brush on before baking for flavor)
Instructions
- Preheat the oven to 375°F (190°C).
- Open the crescent dough can, unroll the rectangles, and cut each into long, thin strips—about 10 strips per rectangle.
- Wrap each frozen meatball with 2–3 dough strips, leaving gaps for the “eyes.”
- Place on a parchment-lined pan without overcrowding and bake for 15–20 minutes, until golden brown.
- Slice black olives into tiny rounds and insert them into the dough gaps after baking.
- Serve warm with marinara sauce for dipping or drizzling.
Notes
For best results, use frozen meatballs. Add mozzarella inside for cheesy stuffed mummies or brush with garlic butter before baking for extra flavor.
Nutrition
- Serving Size: 2 meatballs
- Calories: 160
- Sugar: 2g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 25mg
Keywords: Halloween, meatballs, spooky snacks, party appetizer