Ingredients
Scale
- 1 pound ground beef or turkey
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley (optional)
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 can (8 oz) refrigerated crescent roll dough
- 1/2 cup marinara sauce (for dipping)
- Edible eyes (or small pieces of olives for eyes)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Meatball Mixture: In a large bowl, combine ground beef (or turkey), breadcrumbs, Parmesan cheese, parsley, egg, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Form the Meatballs: Shape the mixture into small meatballs, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.
- Bake the Meatballs: Bake the meatballs in the preheated oven for about 20 minutes, or until fully cooked.
- Roll Out the Dough: While the meatballs are baking, unroll the crescent roll dough and cut it into thin strips (about 1/4 inch wide).
- Wrap the Meatballs: Once the meatballs are cooked, let them cool slightly. Then, wrap the strips of crescent dough around each meatball, leaving a small gap for the “eyes.” Be creative with the wrapping for a mummy-like appearance.
- Add the Eyes: Place edible eyes or small pieces of olive on the exposed parts of the meatballs to create the mummy’s eyes.
- Bake Again: Return the wrapped meatballs to the oven and bake for an additional 10-12 minutes, or until the dough is golden brown.
- Serve: Serve the Mummy Meatballs warm with marinara sauce for dipping.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 120 kcal
- Fat: 8g
- Carbohydrates: 5g
- Protein: 8g