Cute Halloween meatballs wrapped like mummies with marinara and olives.

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.

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

  1. Preheat the oven to 375°F (190°C).
    Don’t skip this—your dough needs heat from the jump to puff up right.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. Serve with warm marinara sauce.
    Spoon it into a creepy cauldron or drizzle it on like blood—get into it.
Crescent dough-wrapped meatballs with black olive eyes and marinara on tray.

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.

Halloween mummy meatballs wrapped in crescent dough with olive eyes on spooky tray.

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:

Build your whole party menu without leaving the site—because you deserve a Halloween win.

Avoid These Common Mistakes

MistakeSolution
Dough too thickSlice thinner strips
Olives fall offAdd them after baking
Soggy bottomsUse parchment and don’t crowd the pan
Meatballs overcookedDon’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.

Print

Mummy 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.

  • Author: Emilio
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 1416 mummy meatballs 1x
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Ingredients

Scale
  • 1 package of frozen meatballs (1416 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

  1. Preheat the oven to 375°F (190°C).
  2. Open the crescent dough can, unroll the rectangles, and cut each into long, thin strips—about 10 strips per rectangle.
  3. Wrap each frozen meatball with 2–3 dough strips, leaving gaps for the “eyes.”
  4. Place on a parchment-lined pan without overcrowding and bake for 15–20 minutes, until golden brown.
  5. Slice black olives into tiny rounds and insert them into the dough gaps after baking.
  6. 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

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