Spooky Mummy Meatballs with Marinara Bandages
Tender Italian meatballs wrapped in melted mozzarella cheese bandages with black olive eyes, simmered in rich garlicky marinara sauce for Halloween.
In a nutshell: This authentic italian-american spooky mummy meatballs with marinara bandages comes together in just 45 mins using simple whole ingredients. The chef's secret is to Low-moisture mozzarella string cheese pulls into perfect, even shreds that hold their shap. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
These Spooky Mummy Meatballs with Marinara Bandages are the ultimate viral Halloween dinner and party appetizer! Juicy homemade Italian beef-and-sausage meatballs simmered in rustic marinara, wrapped in ribbons of melted mozzarella bandages, and finished with olive eyes. Ready in 45 minutes of fun festive cooking.
Key Equipment
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- Large skillet or cast iron pan
- Mixing bowl
- Baking sheet
- Parchment paper
- Toothpicks
Chef's Pro-Tips
- Use string cheese for clean bandages: Low-moisture mozzarella string cheese pulls into perfect, even shreds that hold their shape better than shredded bag cheese.
- Broil just until melted: Watch closely under the broiler for 60 to 90 seconds; melt the bandages without browning them so your mummies stay spooky white.
- Make-ahead party trick: Form and bake meatballs up to 2 days ahead. Simmer in marinara and apply cheese bandages right before guests arrive.
Ingredients
6
servings
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1 lb lean ground beef (85/15), or ground chuck
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½ lb sweet Italian ground sausage, casings removed
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½ cup Italian panko breadcrumbs, for light, tender texture
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⅓ cup grated Parmigiano-Reggiano, freshly grated
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1 large egg, lightly beaten
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3 cloves garlic, finely minced
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1 tsp dried Italian seasoning, oregano, basil, thyme
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24 oz (1 jar) marinara sauce, high-quality tomato basil sauce
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4 sticks low-moisture mozzarella string cheese, peeled into thin ribbons or sliced into strips
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12 whole black olives (pitted), sliced into 24 pairs of mummy eyes
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2 tbsp fresh basil leaves, chopped, for garnish
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Step-by-Step Instructions
Mix Meatball Mixture
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large mixing bowl, gently combine ground beef, Italian sausage, panko breadcrumbs, grated parmesan, beaten egg, minced garlic, Italian seasoning, salt, and black pepper until just mixed (do not overwork meat).
Shape & Bake Meatballs
Roll mixture into 24 golf ball-sized meatballs (about 1.5 inches each). Arrange evenly on prepared baking sheet. Bake for 15-18 minutes until browned on the exterior and cooked through to 160°F internal temp.
Simmer in Marinara
Pour marinara sauce into a large deep skillet or cast iron pan over medium heat. Bring to a gentle simmer. Transfer baked meatballs into the bubbling sauce, turning gently to coat. Simmer on low for 5 minutes.
Wrap Mozzarella Bandages
Pull mozzarella string cheese into long, thin flat ribbons. Drape 3 to 4 strips crisscrossed across the top and sides of each meatball, leaving a small opening for the eyes.
Melt & Decorate Eyes
Slide skillet under oven broiler on high for 60-90 seconds just until cheese softens and slumps into bandages (do not let brown). Remove, press two black olive slices onto each meatball opening for mummy eyes. Garnish with fresh basil and serve piping hot!
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
Razor-sharp Fibrox Pro blade that home chefs and pros both reach for.
View on AmazonTILUCK Stainless Measuring Cups & Spoons, 10-Pc
Stainless steel cups and spoons that measure precisely and last.
View on AmazonMercer Culinary Locking Tongs, 9" + 12"
Locking tongs in two handy sizes for the stovetop and the grill.
View on AmazonAmazon Basics Non-Stick Parchment Paper Roll
Non-stick paper for lining pans – easy release, easy cleanup.
View on AmazonWoodenhouse Teak Wooden Spoons, 10-Pc
Teak spoons gentle on cookware and built for daily stirring.
View on AmazonOXO Good Grips Silicone Whisk Set, 9" + 11"
Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
View on AmazonUmite Chef Stainless Mixing Bowls with Lids, 8-Pc
Nesting stainless bowls with airtight lids, from prep to storage.
View on AmazonHamilton Beach 6-Speed Electric Hand Mixer
Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yes! Thaw frozen cooked Italian meatballs, heat them through in simmering marinara sauce, and drape with mozzarella bandages before broiling.
Absolutely! Keep meatballs warm in marinara on LOW in your slow cooker. Place individual meatballs on a baking sheet to broil the cheese bandages right before serving.
Serve alongside warm garlic breadsticks, buttered pasta, or a creepy green Halloween side salad.
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