24 Irresistible BBQ Sauce Mummy Meatballs Kids Adore

Halloween parties just got tastier with these adorable (and slightly spooky) BBQ Sauce Mummy Meatballs! I first made these for my niece’s costume party last year, and let me tell you – they disappeared faster than ghosts at sunrise. There’s something magical about turning ordinary meatballs into cute little mummies wrapped in dough “bandages.” The best part? They’re ridiculously easy to throw together, even when you’re scrambling to finish your own costume. Just wait until you see kids’ faces light up when they spot these creepy-cute appetizers on your snack table!

Why You’ll Love These BBQ Sauce Mummy Meatballs

Oh, where do I even start? These little mummy meatballs are basically Halloween party magic in bite-sized form. Here’s why they’re always the first to vanish from my snack table:

• Super simple – Even my 8-year-old nephew can help assemble them (though he eats more eyeballs than he attaches!)
• Total crowd-pleaser – Kids go wild for the cute factor, adults sneak seconds for the smoky BBQ flavor
• Perfect make-ahead – Bake the meatballs early, then just wrap and bake right before guests arrive
• Customizable spookiness – Go crazy with the eyeball placement for extra personality

Trust me, once you make these once, they’ll become your signature Halloween dish – just like they became mine!

Ingredients for BBQ Sauce Mummy Meatballs

Here’s what you’ll need to bring these adorable little mummies to life! I like to separate everything into two groups – the meatball ingredients and the “mummy wrap” ingredients – so you can see exactly what goes where. Pro tip: measure everything out before you start mixing. It makes the whole process so much smoother when you’re not digging through cabinets with meaty hands!

For the Meatballs:

• 1 lb ground beef – I use 80/20 for juiciness, but leaner works too
• 1/2 cup breadcrumbs – Plain or Italian both work great
• 1 large egg – Our binding agent!
• 1 tsp garlic powder – Don’t skip this flavor booster
• 1 tsp onion powder – The secret savory note
• 1/2 tsp salt – Adjust to your taste
• 1/4 tsp black pepper – Freshly ground if you’ve got it
• 1 cup BBQ sauce – Your favorite brand or homemade

For the Mummy Wrap & Decoration:

• 1 tube refrigerated breadstick dough – The “bandages”! Look for the seamless kind
• 2 tbsp melted butter – For that golden, buttery crust
• Mini edible eyeballs – Find these in the cake decorating aisle

See? Nothing too crazy! Most of these ingredients are probably already in your pantry. The breadstick dough is the real game-changer here – it makes the mummy wrapping process so simple even my kitchen-challenged brother can do it!

How to Make BBQ Sauce Mummy Meatballs

Okay, let’s get these spooky little guys assembled! I promise it’s way easier than it looks – the first time I made these, I was shocked at how quickly they came together. Just follow these simple steps, and you’ll have a tray full of adorable mummies before you know it!

Step 1: Prepare the Meatball Mixture

First things first – preheat that oven to 375°F (190°C). While it’s heating up, let’s make our meatball mixture. I like to use my hands for this part (washed, of course!) because you can really feel when everything’s perfectly combined.

In a big bowl, mix together the ground beef, breadcrumbs, egg, garlic powder, onion powder, salt, and pepper. Don’t overmix – just combine until everything’s evenly distributed. Then roll the mixture into about 24 little meatballs (I use a tablespoon-sized cookie scoop for perfect uniformity).

Pro tip: Wet your hands slightly with cold water before shaping – it keeps the meat from sticking to your fingers!

Step 2: Bake and Coat with BBQ Sauce

Line a baking sheet with parchment paper (trust me, cleanup is so much easier this way) and arrange your meatballs about an inch apart. Pop them in the oven for about 15 minutes – they’re done when they reach 165°F inside.

Pull them out and immediately brush each one with BBQ sauce. The heat helps the sauce cling beautifully! Don’t drown them – just a nice even coating. This gives them that signature smoky-sweet flavor and helps the “bandages” stick later.

Step 3: Wrap with Dough and Finish Baking

Now for the fun part – making them look like mummies! Unroll your breadstick dough and cut it into thin strips (about 1/4-inch wide). Carefully wrap each meatball with 2-3 strips, leaving a little space for the “face.”

Brush the dough lightly with melted butter – this gives them that gorgeous golden color. Then bake for another 10-12 minutes until the dough is puffed and golden brown. Your kitchen will smell amazing!

Step 4: Add the Eyeballs

The final touch! While the meatballs are still warm (but cool enough to handle), gently press two mini edible eyeballs into each one to create the face. I like to angle them slightly for extra personality – some can look surprised, others sleepy!

And voila! You’ve just created the cutest Halloween appetizer ever. Serve them warm and watch them disappear faster than a ghost in the daylight!

Tips for Perfect BBQ Sauce Mummy Meatballs

After making these more times than I can count (my neighbors now expect them every October!), I’ve picked up some foolproof tricks:

• Cookie scoop is key – Makes uniform meatballs that bake evenly every time
• Cold hands help – Pop the dough in the fridge for 10 minutes if it gets too sticky to work with
• Don’t wrap too tight – Leave some gaps between “bandages” so they puff up nicely
• Serve warm – They’re good at room temp, but that melty BBQ sauce is next-level when fresh from the oven

The biggest secret? Have fun with them – lopsided mummies just look extra spooky!

Ingredient Substitutions and Variations

Listen, I’m all about sticking to the original recipe (it’s perfect!), but sometimes you gotta improvise based on what’s in your fridge or dietary needs. Here are my favorite tweaks that still keep the spirit of these spooky little guys alive:

• Meat swap – Ground turkey or chicken work beautifully if you’re not feeling beef
• Gluten-free – Use GF breadcrumbs and check your BBQ sauce labels
• Sauce hack – Spice up store-bought sauce with a dash of liquid smoke or chipotle powder
• Cheesy surprise – Tuck a small cube of mozzarella inside each meatball before baking
• Dough alternative – No breadsticks? Use crescent roll dough cut into thin strips

The beauty of this recipe? It’s forgiving – as long as you’ve got something meaty wrapped in something doughy with eyeballs, you’re golden!

Serving Suggestions for BBQ Sauce Mummy Meatballs

Now comes the best part – showing off your creepy creations! I love arranging these mummy meatballs crawling across a platter with little puddles of dipping sauces. Here are my go-to serving ideas that always wow guests:

• Dipping duo – Offer both extra BBQ sauce and cool ranch dressing for dipping (the contrast is heavenly!)
• Spooky spread – Pair them with “witches’ fingers” (mozzarella sticks with almond nails) and “eyeball deviled eggs”
• Graveyard board – Create a Halloween charcuterie scene with the meatballs as the centerpiece
• Kid-friendly buffet – Let little monsters build their own plates with other Halloween-themed snacks

Pro tip: Use black serving platters or orange parchment paper to really make those mummies pop! And don’t forget – these taste best when served warm, so I usually pop them in the oven for a quick 2-minute reheat right before serving.

Storage and Reheating

These little mummies stay surprisingly fresh! Store any leftovers (ha – as if!) in an airtight container in the fridge for up to 3 days. When you’re ready to revive them, I prefer reheating in a 350°F oven for about 5 minutes – it keeps the dough nice and crisp. The microwave works in a pinch too, but go easy – 15-20 seconds max unless you want soggy bandages!

Nutritional Information for BBQ Sauce Mummy Meatballs

Okay, let’s talk numbers – but don’t let this scare you away from enjoying these tasty little mummies! Here’s the nutritional breakdown per serving (about 2 meatballs), based on the exact ingredients I use:

• Calories: 150
• Protein: 9g
• Carbohydrates: 12g
• Sugar: 4g
• Fat: 8g
• Saturated Fat: 3g
• Sodium: 350mg
• Fiber: 1g
• Cholesterol: 45mg

Now, here’s my little nutritionist disclaimer – these numbers can totally change based on the specific brands you use (especially the BBQ sauce and breadstick dough). I’ve found that using leaner beef or sugar-free BBQ sauce can knock those numbers down a bit if you’re watching certain things.

The eyeballs? Practically negligible – unless you eat them by the handful like my nephew does! Just remember – Halloween comes once a year, so enjoy these fun treats without stressing too much about the numbers.

Frequently Asked Questions

Q1. Can I make BBQ sauce mummy meatballs ahead of time?
Absolutely! Here’s my favorite time-saving trick: Bake the plain meatballs up to 2 days in advance and store them in the fridge. When party time comes, just brush with BBQ sauce, wrap with dough, and bake fresh. The dough only takes minutes to assemble, and guests will think you slaved over them!

Q2. What if I can’t find edible eyeballs?
No eyeballs? No problem! Get creative with what you’ve got – small bits of olive, cream cheese dots with black sesame seeds, or even tiny circles cut from white cheese work great. One year I used mini marshmallows with food coloring dots – the kids thought it was hilarious when their mummies had googly eyes!

Q3. Can I freeze these mummy meatballs?
You sure can! Freeze the baked (but unwrapped) meatballs for up to 3 months. Thaw overnight in the fridge, then proceed with the BBQ sauce coating and dough wrapping before baking. The dough always tastes best fresh, so I don’t recommend freezing after the full assembly.

Q4. My dough strips keep breaking – help!
Oh, I’ve been there! If your breadstick dough is cracking, let it sit at room temperature for 5-10 minutes after unrolling. Cold dough is more brittle. Also, try rolling the strips between your palms gently before wrapping – this warms them up just enough to become pliable.

Q5. Are these BBQ sauce mummy meatballs kid-friendly to make?
Yes! These are one of my top picks for cooking with kids. Little hands love rolling meatballs and placing eyeballs (though expect some creative “wounded mummy” designs!). Just supervise the oven parts and sharp knife for cutting dough. Pro tip: Give each kid their own baking sheet to decorate – it becomes edible art!

Share Your Creations

Alright, I want to see those spooky masterpieces you’ve created! There’s nothing I love more than scrolling through photos of all the creative twists people put on these mummy meatballs. Did you make some with crossed eyes? Add a surprise cheese center? Give them little dough “hats”? Snap a pic and tag me on Instagram – I’ll feature my favorites in my stories!

And hey, if you ran into any funny kitchen disasters (we’ve all had mummies that look more like zombies!), share those too. Some of my best recipe improvements came from laughing at my own cooking fails. Use the hashtag #MummyMeatballMania so we can all admire each other’s handiwork!

Bonus: The best photo each October gets a shoutout on my blog – last year’s winner made an entire mummy meatball army crawling over a “graveyard” of crushed crackers. Pure genius!

Print