Vegan Meatball Mummies are sure to be a hit appetizer at you next Halloween party. They are fun, cute, and super easy to make!
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I first made these mummy appetizers last Halloween and absolutely fell in love with them.
They look so cute and are the perfect finger food for a Halloween get-together.
You can also make some with vegan hot dogs, for a pigs in a blanket style Halloween appetizer!
But the meatball version really steals the show. Stacking three meatballs together gives the mummy a bit more bulk and the tofu “eyes” really level up the presentation.
Round out your halloween party with some more tasty vegan appetizers like mini bell pepper poppers, vegan pinwheels or cranberry crostini!
Ingredients
You will need these simple ingredients to make mummy meatballs:
Of Special Note
- Vegan Meatballs - There are so many store-bought options for plant-based meatballs nowadays, and I’ve tried almost all of them! My favorites are the Gardein and Trader Joe’s brands. You could also make homemade vegan meatballs if you have a bit of extra time!
- Crescent Roll Dough - Crescent Rolls are key to wrapping the meatballs and creating the mummy look. I love the Trader Joe’s brand! You can also use a sheet of pizza dough.
- Spaghetti - That’s right, uncooked spaghetti noodles act as our “skewer” in this recipe. You could, of course, use an actual skewer if you have some on hand.
- Tofu & Sesame Seeds - To make the eyes, tiny pieces of tofu with black sesame seeds do the trick! You can also leave off the eyes; the crescent roll still does a great job of looking mummy-like.
The recipe card below includes the full list of ingredients + instructions.
Meatball Mummy Variations
The “Meat” - Instead of vegan meatballs you could use vegan hot dogs, vegan chicken tenders, or nutritional yeast tofu nuggets. You could also make a couple of each!
The “Eyes” - Instead of tofu and black sesame seeds, you could cut circles from a slice of vegan cheese using a straw and a piece of black olive. You could also use googly eye sprinkles, but you probably wouldn’t actually want to eat them with the meatballs since they’re slightly sugary.
How to Make Vegan Meatball Mummies
Here’s a step-by-step guide to making the best meatball mummies:
- Step 1: Precook the vegan meatballs per package instructions.
- Step 2: Use the raw spaghetti noodles to skewer 3 meatballs.
- Step 3: Lay out the crescent roll dough and pinch together the seams.
- Step 4: Cut the crescent roll dough into long, thin strips.
- Step 5: Wrap the meatballs with 3 to 5 strips of dough.
- Step 6: Once the meatballs are mummified, remove the spaghetti and bake.
- Step 7: While the mummy meatballs bake, cut tofu into small circles and place a black sesame seed on top to create “eyes.”
- Step 8: Allow the meatball mummies to cool for a few minutes, then place the “eyes” between the crescent roll strips.
Top Tips
Precook the Meatballs - Fully cooking the meatballs before you wrap them ensures that the crescent roll dough won’t get soggy during the baking process. I like to dab the meatballs with a paper towel once they’re done cooking just to remove any excess juice.
Skewer the Meatballs - Skewering the meatballs together with a spaghetti noodle allows you to create one long mummy than you can easily wrap. If you plan on serving these at a party, you could even use wooden skewers, like with bang bang tofu, so that guests can easily pick up and enjoy the mummies.
Recipe FAQ
This cute halloween appetizer is best enjoyed immediately but if you happen to have leftovers store them in an airtight container in the refrigerator.
Remove the tofu “eyes” before reheating them in the oven fro about 5 minutes at 350°F or in the microwave for about 30 seconds.
More Vegan Appetizers
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Vegan Meatball Mummies
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Ingredients
- 12 vegan meatballs
- 1 package crescent roll dough or a sheet of pizza dough
- 4 pieces uncooked spaghetti noodles or a wooden skewer
For the Eyes
- 1 thin slice of tofu
- black sesame seeds
For Serving
- marinara sauce
Instructions
Making the Meatball Mummies
- Prepare a baking sheet with parchment paper or a silicone baking mat. Preheat the oven to 375°F.
- Cook the meatballs according to the package directions. Most plant based meatballs can be microwaved for quick preparation, about 2 to 3 minutes.
- Thread 3 cooked meatballs onto the uncooked spaghetti noodle to hold them together. You can also use skewers if you have them.
- Lay out crescent roll dough to have two rectangles lying next to one another to form one long rectangle. Pinch together the dough seam to create an even sheet.
- Use a sharp knife or a pizza cutter to create thin strips of dough from the sheet,. Cut dough into thin strips betweeen ⅛” and ¼” wide.
- Wrap the strips of dough around the skewered meatballs in a criss cross fashion until they are mostly covered. Use between 3 to 5 strips for each mummy. You may have some dough leftover. Leave a little space open for the eyes.
- Gently remove the spaghetti strand and place the meatball mummy on a parchment lined pan.
- Bake the meatball mummies for 9 to 11 minutes or until the crescent roll dough is golden.
Making the Tofu “Eyes”
- While the mummies bake, create the eyes. Slice a thin piece of tofu of a tofu block. Then cut it into tiny little squares.
- Cut of the corner of the square until you have a rough circle shape. You could also use a straw like a cookie cutter.
- Place a black sesame seed or a small piece of cut up black olive in the center.
- Repeat until you have 4 sets of eyes.
Final Touches
- Allow the mummies to cool for about 5 minutes then place the “eyes” on top of the exposed meatball portions, between the crescent roll strips.
- Serve the meatball mummies with marinara sauce and enjoy!
Notes
* The provided nutritional information is an estimate per serving. Accuracy will vary on specific ingredients and brands used.
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