Best Meatball Mummies Recipes

Meatball Mummies image

Provided by Stuart O'Keeffe

Time 3h10m

Yield 4 to 6 servings

Number Of Ingredients 14

Nonstick cooking spray, for the baking sheets
1 pound 85 percent lean ground beef
4 ounces spicy Italian sausage, casings removed
1/2 cup dried breadcrumbs
1/2 cup finely grated Parmesan, plus extra for garnish
2 tablespoons whole milk
1 teaspoon dried oregano
1/2 teaspoon dried chile flakes
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 medium egg, beaten
One 17.3-ounce box frozen puff pastry sheets, thawed
Ketchup and mustard, for the eyes

Steps:

Spray 2 baking sheets with nonstick spray and set aside.
Combine the beef, sausage, breadcrumbs, Parmesan, milk, oregano, chile flakes, salt and pepper in a large bowl and mix well with your hands. Add the oil and egg and continue mixing with your hands until all the ingredients are combined. Use a small ice cream scoop to pop chunks out into your hand, then roll into meatballs. (This will ensure that the meatballs are all the same size.)
Place the meatballs on the prepared baking sheets and freeze for at least 2 hours and up to overnight.
Preheat the oven to 400 degrees F and line 2 baking sheets with nonstick parchment paper.
Lay out one of the sheets of puff pastry on a work surface, then use a knife to cut 18 thin strips, each strip measuring 1/2 inch wide by 9 inches long. Cut each strip in half crosswise. Repeat with the other sheet of puff pastry.
Wrap 2 strips of dough around each meatball like bandages, stretching the dough as necessary. Separate the "bandages" near one side of each to show the meatball "face." Place the meatballs on the lined baking sheets.
Bake until the pastry is golden brown and the meatballs are cooked through, 20 to 25 minutes. Let cool slightly. Put ketchup and mustard in squeeze bottles and use them to make little eyes. Serve.

MEATBALL MUMMIES.. A PILLSBURY CRESCENT RECIPE image

Provided by Nancy J. Patrykus

Time 30m

Number Of Ingredients 4

1 can(s) 8oz.tube pillsbury crescent dinner rolls
24 frozen cooked meatballs,thawed
- catsup or mustard, if desired to draw on face when done.
- marinara sauce, as desired

Steps:

1. Heat oven to 375 F.. line work surface with parchment paper. On parchment-lined surface, unroll dough, press perforations to seal. Cut into 4 rectangles With knife or pizza cutter, cut each rectangle lengthwise into 10 pieces.
2. Holding 3 meatballs close together, wrap 5 pieces of dough around them to look like "bandages," stretching dough slightly to cover meatballs. About 1/2 inch from 1 end of each meatball mummy, separate "bandages" so the meatball shows through the "face".
3. On an ungreased large cookie sheet, place wrard meatballs. Bake 13-17 minutes or until dough is light brown and meatballs are hot. With catsup or mustard, draw features on the "face."
4. Here is (JAP) cook.. KATHY W. recipe for a delicious "5 Minute Spicy Marinara Sauce." Also If you have any left over fall tomatoes , and would like to can 9 quarts of marinara sauce. Check out this great recipe from (JAP) VANESSA THOMPSON "HOMEMADE MARINARA SAUCE" Remember...Homemade is ALWAYS BETTER! *** Fotos and mummie recipes are from A Pillsbury Add