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Meatball Mummies

These meatball mummies are made by wrapping seasoned beef meatballs in crispy mozzarella strips, then baking until golden and bubbly. The dish features bite-sized, visually playful mummies with a savory, cheesy exterior and tender meat interior, perfect for festive occasions or playful snacking.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ pounds ground beef preferably 80/20 blend
  • 1 cup bread crumbs plain or seasoned
  • 1 large egg beaten
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano optional
  • to taste salt and black pepper season generously
  • 8 thin mozzarella cheese sticks cut into strips
  • 1 cup shredded mozzarella cheese for extra cheesy topping

Equipment

  • Mixing bowl
  • Baking sheet
  • Baking Parchment
  • Shredding Tool or Knife

Method
 

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large mixing bowl, combine the ground beef, bread crumbs, beaten egg, minced garlic, oregano, salt, and pepper. Mix everything together until well blended but don't overmix to keep the meat tender.
  2. Shape the seasoned meat mixture into 8 evenly sized small meatballs, about 1-2 inches in diameter. Place them on the prepared baking sheet, spacing them slightly apart.
  3. Bake the meatballs in the preheated oven for about 15 minutes, or until they are cooked through and slightly browned on the outside. You should hear a gentle sizzling and see a golden color forming.
  4. Once the meatballs are baked, remove them from the oven and let them cool slightly. Then, take a strip of mozzarella cheese and carefully wrap it around each meatball, completely covering the surface to resemble the wrapping of a mummy.
  5. Place the wrapped meatballs back on the baking sheet and sprinkle shredded mozzarella cheese over the top for extra gooeyness. Bake again for about 5 more minutes, until the cheese is melted and bubbling.
  6. Finish by giving each mummy a final touch with additional cheese strips if desired, and let them cool just long enough to handle before serving. The cheese should be crispy on the outside with a cheesy pull.

Notes

Keep an eye during the final baking to prevent the cheese from over-browning. Use thin mozzarella strips for easier wrapping and ensure the cheese seals tightly around the meatballs to avoid cheese leakage during baking.