Mummy Meatballs
Create a Halloween party feast with our spooky Mummy Meatballs recipe. A fun recipe to make with kids.
Recipe - SuperValu Online
Mummy Meatballs
Prep Time30 Minutes
Servings4
Cook Time30 Minutes
Ingredients
2 tbsp Cheddar Cheese grated
1 - Egg lightly beaten
1 - Egg yolk only
1 clove Garlic chopped
0.5 tsp Ground Cinnamon
1 tbsp Milk
2 tbsp Olive Oil
0.5 - Onion chopped
Pepper
2 tbsp Plain Flour
640 g Puff Pastry thawed if frozen
Salt
50 g SuperValu Fresh Breadcrumbs
2 tbsp SuperValu Fresh Parsley chopped
Tomato Ketchup or mustard, to decorate
500 g lean minced beef
Directions
- Put the minced beef, breadcrumbs, egg, onion, garlic, parsley, grated cheese, cinnamon and some salt and pepper in a large bowl and mix together until fully combined. Dust your hands with the flour so that the meatballs don’t stick to them. Shape into walnut-sized balls (about 25g each) and put on a plate or tray. Chill in the fridge for 20 minutes to settle.
- Preheat the oven to 180°C/gas mark 4. Line a baking tray with non-stick baking paper.
- Unroll the puff pastry on a cutting board and use a pizza cutter or sharp knife to cut into 5mm strips. Place the strips in the fridge until needed.
- Heat the oil in a large non-stick sauté pan set over a medium heat. Add the meatballs and cook for 5 minutes, colouring all sides. Remove from the heat and allow to cool for a minute or two.
- Wrap the puff pastry strips around each meatball until they’re covered from top to bottom, leaving a small space for the face. Tuck the ends of the pastry strips underneath each meatball to ensure they don’t unravel during baking. Place on the lined tray.
- Mix the egg yolk and milk together in a small bowl to make an egg wash. Using a pastry brush, lightly brush a little egg wash over each mummy meatball. Bake in the oven for 18 to 20 minutes, until the pastry is golden brown and the meatballs are cooked through.
- Before serving, add two dots of ketchup or mustard to each meatball to make the mummy’s eyes. Serve warm or cold.
- Tip: The meatballs can be fully precooked and reheated later for ease and convenience.
30 minutes
Prep Time
30 minutes
Cook Time
4
Servings
Recipe
- Put the minced beef, breadcrumbs, egg, onion, garlic, parsley, grated cheese, cinnamon and some salt and pepper in a large bowl and mix together until fully combined. Dust your hands with the flour so that the meatballs don’t stick to them. Shape into walnut-sized balls (about 25g each) and put on a plate or tray. Chill in the fridge for 20 minutes to settle.
- Preheat the oven to 180°C/gas mark 4. Line a baking tray with non-stick baking paper.
- Unroll the puff pastry on a cutting board and use a pizza cutter or sharp knife to cut into 5mm strips. Place the strips in the fridge until needed.
- Heat the oil in a large non-stick sauté pan set over a medium heat. Add the meatballs and cook for 5 minutes, colouring all sides. Remove from the heat and allow to cool for a minute or two.
- Wrap the puff pastry strips around each meatball until they’re covered from top to bottom, leaving a small space for the face. Tuck the ends of the pastry strips underneath each meatball to ensure they don’t unravel during baking. Place on the lined tray.
- Mix the egg yolk and milk together in a small bowl to make an egg wash. Using a pastry brush, lightly brush a little egg wash over each mummy meatball. Bake in the oven for 18 to 20 minutes, until the pastry is golden brown and the meatballs are cooked through.
- Before serving, add two dots of ketchup or mustard to each meatball to make the mummy’s eyes. Serve warm or cold.
- Tip: The meatballs can be fully precooked and reheated later for ease and convenience.
