Melty Cheese-Stuffed Mummy Meatballs: 1 Spooky Hit!

You know what makes Halloween extra special? Food that’s as fun to look at as it is to eat! My Cheese-Stuffed Mummy Meatballs have been a hit at every party I’ve thrown—kids go wild for them, and adults sneak seconds when they think no one’s looking. The best part? That ooey-gooey cheese surprise hidden inside each one. I stumbled on this recipe years ago when my then-five-year-old begged for “spooky food,” and now it’s our October tradition.

These little mummies are seriously simple to make, but they look like you spent hours crafting them. Wrapping the crescent dough strips around the meatballs gives them that perfect “bandaged” look, and a tiny dot of mustard for eyes brings them to life. Pro tip: Use your fingers to squish the cheese deep into the meatball—that way, when you take a bite, the melty goodness stays put instead of oozing out too soon. Trust me, the squeals of delight when that cheese pulls are worth every minute of prep!

Ingredients for Cheese-Stuffed Mummy Meatballs

Gathering the right ingredients is half the battle with these adorable mummies—and I promise, everything here is easy to find. Here’s what you’ll need to make about 20 crowd-pleasing meatballs:

• 1 lb lean ground beef (85/15 works best—just enough fat for flavor without making them greasy)
• 1/2 cup plain breadcrumbs (the fine, sandy kind—not panko, unless you like extra crunch!)
• 1 large egg (lightly beaten—this is our glue to hold everything together)
• 1 tsp salt (I use kosher, but table salt works too—just maybe use a pinch less)
• 1/2 tsp black pepper (freshly cracked if you’re feeling fancy)
• 1/2 tsp garlic powder (the secret flavor booster—don’t skip it!)
• 1/2 tsp onion powder (adds that savory depth)
• 1 cup shredded mozzarella cheese (or tear a block into tiny cubes—either way, melty magic awaits)
• 1 package refrigerated crescent roll dough (the kind that comes in those frustrating-to-open tubes—just breathe, it’ll be fine)
• 2 tbsp mustard (yellow works for classic “mummy eyes,” but get creative with whole-grain or even ketchup!)

See? Nothing weird or hard-to-find. Now let’s turn these into the cutest little mummies you’ve ever tasted!

How to Make Cheese-Stuffed Mummy Meatballs

Okay, let’s get to the fun part—transforming these ingredients into creepy-cute mummies! I’ll walk you through each step, from mixing the meat to those final mustard-dot eyes. Don’t worry if your first few look a little… special. Mine came out looking more like zombies than mummies the first time!

Shaping and Stuffing the Meatballs

First, preheat your oven to 375°F—this gives it time to get nice and hot while we prep. Now, grab a big bowl and throw in your ground beef, breadcrumbs, egg, and all those spices. Here’s my trick: use your hands to mix it! Yeah, it’s messy, but it’s the best way to get everything evenly combined without overworking the meat.

Roll the mixture into about 20 walnut-sized balls (pro tip: slightly damp hands keep the meat from sticking). Now for the magic—press your thumb into each one to make a little well, drop in a pinch of mozzarella, and gently seal it up. Don’t pack them too tight, or the cheese will bust out during baking like a mummy escaping its tomb!

Wrapping with Dough

Unroll that crescent dough—deep breaths if it tears, we’re cutting it up anyway! Use a pizza cutter or sharp knife to slice it into thin strips, about 1/4-inch wide. The irregular edges actually make better “bandages.” Now wrap each meatball like you’re giving it a little hug, leaving a small gap for the eyes. Crisscross some strips for extra mummy appeal, and tuck the ends underneath so they don’t unroll in the oven.

Baking and Decorating

Pop those wrapped meatballs on a parchment-lined baking sheet (trust me, cleanup is way easier). Bake for 15-20 minutes until the dough is golden and the meatballs are cooked through. Let them cool just enough so you don’t burn your fingers, then grab that mustard! A toothpick dipped in mustard makes perfect little eyeballs—two dots per mummy. If you’re feeling extra, add tiny black olive slices for pupils!

Tips for Perfect Cheese-Stuffed Mummy Meatballs

After making these adorable meatballs dozens of times (and yes, learning from some hilarious failures), I’ve picked up a few tricks that guarantee mummy-worthy results every time:

• Choose lean ground beef: That 85/15 ratio is magic—enough fat to keep them juicy but not so much that your dough gets soggy. I once tried 70/30 beef, and let’s just say my “mummies” looked more like they’d been caught in a flood!
• Chill before baking: Pop those wrapped meatballs in the fridge for 15 minutes before they hit the oven. This helps the dough hold its shape better—no unraveling mummies halfway through baking!
• Secure those dough ends: When wrapping, make sure to tuck the ends firmly underneath each meatball. If any strips rebel and pop up during baking, just press them down gently with a fork—your secret’s safe with me.
• Serve with warm marinara: Not just for dipping—that bright red sauce makes an awesome “bloody” backdrop on your serving platter. Bonus points if you draw little sauce footprints leading to the plate!

These little touches make all the difference between “nice try” and “OMG how did you make these?!” Trust me, your Halloween spread will be the talk of the party.

Ingredient Substitutions

Listen, I get it—sometimes you’re staring into your fridge realizing you’re out of mozzarella, or maybe you’ve got a friend coming over who doesn’t eat beef. No panic! I’ve tested all sorts of swaps for these cheese-stuffed mummy meatballs, and here are my favorite foolproof substitutions:

• Cheddar instead of mozzarella: Want a sharper cheese pull? Swap in mild cheddar cubes. The flavor pops more, though fair warning—the orange color might peek through your “bandages” like a mummy sunburn!
• Panko for regular breadcrumbs: If you only have panko, pulse it in a blender for a few seconds to make it finer. The texture will be slightly crunchier (which I actually love), but still holds together just fine.
• Ground turkey or chicken for beef: My neighbor’s kids only eat poultry, so I’ve made these with 93% lean ground turkey loads of times. Just add an extra tablespoon of olive oil to the mix—it keeps them from drying out.
• Puff pastry in a pinch: No crescent dough? Thawed puff pastry works too, though it bakes up flakier (not necessarily a bad thing!). Cut the strips thinner since it expands more.

The beauty of this recipe is how forgiving it is. As long as you’ve got some kind of meat, cheese, and dough, you’re golden. Heck, I once used string cheese sticks cut into chunks when I ran out of shredded cheese—improvisation is the mother of invention, right?

Serving Suggestions

Okay, let’s talk presentation—because these cheese-stuffed mummy meatballs deserve a spooktacular stage! I’ve served these at everything from kids’ Halloween parties to “grown-up” cocktail hours, and here’s what always gets devoured first:

Dipping sauce trio is my go-to move. Arrange three small bowls around your mummies—marinara becomes “blood,” ranch dressing turns into “ectoplasm,” and a spicy sriracha mayo makes perfect “toxic waste.” Bonus points if you label them with little tombstone signs!

For a full Halloween spread, pair them with:

• “Bone” breadsticks (just wrap refrigerated breadstick dough around pretzel rods before baking)
• Olive “eyeball” salad (toss mozzarella pearls with sliced black olives and Italian dressing)
• Jack-o’-lantern fruit cups (carve faces into clementines and fill with berries)

At my last Halloween party, I lined a baking sheet with crushed Oreo “dirt,” made little graves from tortilla chips, and had the mummy meatballs “rising” from their graves. The kids lost their minds! For adults, serve them on a black slate board with dry ice “fog” drifting underneath—instant eerie elegance.

Pro tip: Keep a few extra mustard eyes handy for touch-ups right before serving. Nothing ruins the illusion faster than a one-eyed mummy!

Storage and Reheating

Here’s the good news – these cheese-stuffed mummy meatballs taste almost as good leftover as they do fresh! (Though let’s be honest, they rarely last that long in my house.) I’ve learned a few tricks to keep them tasting great for days after your Halloween bash:

Storing: Let the meatballs cool completely before tucking them away – you don’t want condensation making your “mummy wraps” soggy. I pop them in an airtight container with a paper towel underneath to absorb any extra moisture. They’ll stay fresh in the fridge for about 3 days this way.

Reheating: Resist the microwave if you can! That melty cheese center deserves better. Instead, warm them on a baking sheet in a 350°F oven for 5-7 minutes – just until heated through. The dough stays crisp this way, and the cheese gets gooey again like magic. If you’re in a hurry, 20 seconds in the microwave works in a pinch, but the dough might get a bit rubbery.

Freezing: Yes, you can freeze these little mummies! Just wrap them individually in plastic wrap after baking (skip the mustard eyes – add those fresh after reheating). They’ll keep for about a month frozen. To reheat, bake frozen at 350°F for 10-12 minutes. Perfect for when you need a last-minute Halloween snack!

Pro tip: If your mummies lose their eyes in storage (the mustard tends to fade), just re-dot them with fresh mustard before serving. No one will ever know they took a little nap in your fridge first!

Cheese-Stuffed Mummy Meatballs FAQs

I get asked the same questions every Halloween about these adorable meatballs, so let me save you some trouble! Here are the answers to everything people always want to know:

Can I freeze cheese-stuffed mummy meatballs?
Absolutely! Here’s how I do it: bake them completely but skip the mustard eyes. Once cooled, freeze them in a single layer on a baking sheet before transferring to a freezer bag. They’ll keep for about a month. When you’re ready, pop them straight from the freezer onto a baking sheet at 350°F for 10-12 minutes—add the eyes after they’re heated!

Can I prepare these ahead of time?
Oh honey, I do this for every party! Shape the meatballs and stash them in the fridge (covered) up to a day before. Keep the crescent dough separate though—it gets weird if pre-cut. When you’re ready, just wrap and bake. Easy peasy!

Is there a vegan version?
You bet! Swap the ground beef for plant-based crumbles (I like Impossible or Beyond), use flax eggs instead of regular eggs, and stuff with vegan mozzarella. The crescent dough is actually often accidentally vegan—just check the label for dairy. My niece is vegan, and she gobbles these up!

Why is my cheese leaking out?
Happened to me too at first! Make sure you’re really sealing that cheese inside—press the meat firmly around it without over-packing. Chilling the stuffed meatballs for 15 minutes before wrapping helps too. And don’t make the cheese pieces too big—about the size of a blueberry is perfect.

Can I use something besides mustard for the eyes?
Get creative! Cream cheese works (pipe it on with a baggie), or use tiny dollops of ranch. For a spooky red-eye effect, mix ketchup with mayo. One year I even used black sesame seeds for pupils—the kids thought it was hilarious!

Nutritional Information

Okay, let’s be real—no one eats mummy meatballs for their health benefits! But since folks ask, here’s the scoop on what’s inside these cheesy little guys. Remember, these values are estimates—your exact nutrition will vary depending on the specific ingredients you use (like if you go wild with extra cheese… not that I’d judge!).

Per meatball (assuming you make about 20 from this recipe):

• Calories: 120
• Fat: 7g (3g saturated)
• Protein: 8g
• Carbohydrates: 6g
• Sugar: 1g
• Sodium: 250mg

Now, if you’re watching certain nutrients, here are my quick tips:

• For lower sodium, skip the extra salt in the meat mixture—the cheese and dough already bring plenty.
• Want less fat? Try ground turkey instead of beef and use reduced-fat cheese (though the melt won’t be quite as glorious).
• Need more protein? Add an extra egg white to the meat mixture—it binds everything without changing the flavor.

Honestly though? These are party food—enjoy them in their full cheesy, dough-wrapped glory! I figure all that Halloween walking trick-or-treating burns off at least a meatball or two, right?

Try This Recipe for Your Next Party and Tag Us on Social!

I can’t wait to see your creepy-cute creations! These cheese-stuffed mummy meatballs have brought so much joy to my Halloween celebrations – now it’s your turn to spread the spooky fun. Snap a photo of your mummy army before they disappear (because trust me, they will!) and tag me @SpookyHomeChef. I love seeing everyone’s unique twists – last year someone made zombie versions with shredded cheese “guts” and it was AMAZING.

Pro tip: The best action shots happen when someone takes that first bite and the cheese pulls like a mummy unraveling! Just be ready with your camera. Whether you’re serving these at a kids’ Halloween party or an adults-only horror movie night, they’re guaranteed to be the talk of the event. Now go forth and create some deliciously eerie memories!

P.S. If you run into any mummy-making mishaps, don’t panic! Even my “failures” usually taste incredible. As my grandma used to say when her recipes went sideways: “Just call it Frankenfood and pretend you meant to do that!”

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