These Mummy Meatballs are the perfect snack, appetizer, or even main dish for Halloween or any time of the year you want to have some fun with younger children putting together dinner!
These Keto Mummy Meatballs are sponsored by our friends at Bob's Red Mill, thank you for supporting the brands that make Cast Iron Keto possible!
We're usually not ones for making tons of elaborate or "crafty" recipes for holidays but here at CIK we LOVE Halloween! For these Keto Mummy Meatballs, we used our Keto Meatball recipe as well as our dough recipe from our Keto Hot Pockets to make this fun and spooky creation. Of course, we also got a little help from Bob's Red Mill using their Super Fine Almond Flour!
Looking for a delicious and fun recipe to enjoy with your family? Look no further! These Keto Mummy Meatballs are not only keto-friendly, but they're also sure to be a hit with kids and adults alike. Made with almond flour, ground beef, and a mix of tasty seasonings, these meatballs are wrapped in a crescent dough and decorated with olive eyes for a touch of whimsy. In this post, we'll guide you through the process of making these delightful treats step by step.
Jump to:
- Chef's note
- Ingredients in Keto Mummy Meatballs
- Ingredient substitutions
- Cooking tools required
- Tools substitute options
- How to make Keto Mummy Meatballs: step-by-step guide
- How to make the eyes
- What to serve the meatballs with
- How to make it healthier
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Leftover reheating methods and best practices
- Recipe wrap-up and conclusion
- Frequently asked questions
- 📖 Recipe
Chef's note
As you embark on your culinary adventure, remember that these meatballs are not only enjoyable and delicious treats but also exceptionally easy to prepare. This quality makes them the ideal recipe for family cooking activities.
When working with the ingredients, reflect on their rich history and the culinary traditions they represent. From the aromatic blend of fresh herbs to the versatility of almond flour, each ingredient contributes unique characteristics to these delectable mummy meatballs.
As you assemble the Mummy Meatballs, let your creativity shine. Don't hesitate to experiment with the wrapping technique to achieve the perfect mummy appearance. Encourage your fellow cooks, both young and old, to have fun with the process as well. After all, cooking is as much about the journey as it is about the destination.
So, savor the experience of creating these Keto Mummy Meatballs. Delight in the flavors, textures, and satisfaction of crafting a meal that is both healthy and entertaining. Most importantly, cherish the memories you create along the way.
Ingredients in Keto Mummy Meatballs
Meatballs:
Dough:
To assemble:
Ingredient substitutions
Additional Ingredients
Feel free to add your favorite spices or herbs to the meatball mixture for a personalized touch. You can also experiment with different types of cheese for the dough or add some grated Parmesan for extra flavor.
Cooking tools required
Tools substitute options
How to make Keto Mummy Meatballs: step-by-step guide
Cooking method
Baking: This recipe involves baking the mummy meatballs in the oven for even cooking and a golden-brown finish.
Preparation steps
- Preheat your oven to 375°F (190°C).
- Line a rimmed baking sheet with parchment paper.
- Gather and measure all ingredients.
- Mince the garlic, onion, and fresh herbs.
- Slice the black olives and prepare the white filling for the eyeballs.
Instructions
Begin by effortlessly making the meatballs: mix the ingredients, form meatballs, and pre-bake briefly. Then, prepare the fathead dough by combining melted cheese with other ingredients, roll it out, and cut it into strips for the mummy wrapping.
- Combine the ground beef, eggs, heavy cream, almond flour, minced garlic, onion, fresh herbs, sea salt, and black pepper in a large mixing bowl. Mix well using a wooden spoon or your hands.
- Form the meat mixture into 24 evenly-sized meatballs and place them on the prepared baking sheet.
- In another bowl, combine the shredded mozzarella, almond flour, egg white, and xanthan gum. Mix until a dough forms.
- Divide the dough into 24 equal pieces and use a pizza cutter or knife to cut each piece into a crescent shape.
- Wrap each meatball in a piece of crescent dough, leaving a small opening for the "eyes."
- Insert a slice of black olive and a piece of the white filling into each opening to create the "eyeballs."
- Bake the Meatball in the preheated oven for 20-25 minutes or until the dough is golden brown and the meatballs are cooked through.
- Remove from the oven and serve with a sugar-free marinara sauce for dipping (optional).
Then it's time to create the eyes!
How to make the eyes
You've got a few options. Start with sliced black olives, then fill the center with something white. We used cream cheese with a peppercorn stuck in the middle to create the pupil, but you could use more mozzarella cheese or even a piece of onion. Short on time? Use edible googly eyes!
What to serve the meatballs with
For an appetizer or snack, we recommend serving them with sugar-free marinara sauce. For a main dish, we like pilling the Mummy Meatballs on top of a cloud of roasted garlic mashed cauliflower, yum!
How to make it healthier
Time-saving tips
What can I prepare ahead of time?
Storage and reheating instructions
You can store the leftover Mummy Meatballs in an air-tight container in the refrigerator for up to 3 days. To maintain optimal freshness, place a piece of parchment paper between the layers of meatballs to prevent them from sticking together.
Leftover reheating methods and best practices
Oven: Preheat your oven to 350°F (175°C). Place the leftover meatball on a parchment-lined baking sheet and bake for 8-10 minutes or until heated through. This method helps to maintain the texture of the dough and the juiciness of the meatballs.
Microwave: Place the meatballs on a microwave-safe plate and cover them with a microwave-safe lid or paper towel. Heat on medium power for 1-2 minutes or until warmed through, checking and turning the meatball halfway through. Please note that reheating in the microwave may result in a slightly softer dough texture.
Recipe wrap-up and conclusion
These Mummy Meatballs are not only a delicious and keto-friendly snack but also a fun and engaging cooking project for the whole family. The simple ingredients and easy-to-follow steps make this recipe a great choice for a themed party(Halloween) or a creative weeknight meal at any time of the year.
With a few healthier ingredient substitutions and mindful leftover storage, you can enjoy these tasty meatballs guilt-free. So, gather your family, roll up your sleeves, and start creating your very own Keto Meatball recipe today!
Frequently asked questions
📖 Recipe
Keto Mummy Meatballs
Ingredients
Meatballs:
- 1 lb ground beef
- 2 large eggs
- ¼ cup heavy cream
- ¼ + 2 tablespoons Bob’s Red Mill Super-Fine Almond Flour
- 4 cloves garlic minced
- ½ cup onion minced
- 2 tablespoons minced fresh herbs we used rosemary, thyme, and sage
- ½ teaspoon sea salt
- ½ teaspoon fresh black pepper
Dough:
- ¾ cup shredded mozzarella part-skim / low moisture
- ⅓ cup Bob’s Red Mill Super-Fine Almond Flour
- 1 egg white
- ½ teaspoon xanthan gum
To assemble:
- 24 sliced black olive pieces
- 24 pieces of something white to fill eyeballs onion, mozzarella, cream cheese
- Sugar-free marinara for dipping (optional)
Instructions
Meatballs:
- Preheat the oven to 400° F.
- In a large bowl, combine all of the meatball ingredients until mixed thoroughly. Roll into 12 meatballs.
- Place the meatballs in a 10” or larger cast iron skillet, transfer to the oven and cook for 15 minutes.
- Remove the meatballs from the oven and let cool just slightly before wrapping the meatballs with the dough.
Dough:
- Preheat the oven to 400° F.
- In a medium mixing bowl melt the mozzarella in the microwave just until melted, about 30 seconds.
- Stir in the remaining dough ingredients into the mozzarella.
- Roll into a ball and knead 1 or 2 times. Place the dough between 2 sheets of parchment paper. Using a rolling pin roll the dough out to a ¼” thickness and Use a pizza cutter to cut thin strips, about a ¼ inch wide.
Assemble:
- Wrap each meatball with 2 pieces of dough to mimic a mummy shape.
- Place the meatballs back into the skillet and bake an additional 15-20 minutes or until the dough is lightly browned and the meatballs are cooked through.
- Remove from the oven and adorn with eyes before serving.
Richard Kohout says
Your directions for the meatballs could be clearer. You say put in cast iron skillet and cook for 15 minutes which sounds like on the stovetop. But then you say remove from oven? You never said at what temperature to start oven. Later for dough it's set at 400F. Should the meatballs be cooked in oven set for 400 F. also?
Long says
So glad i read the reviews about partially cooking before wrapping, ive never made meatballs by myself before and i used fresh ground beef, so yes beware of all the grease! But some parchment paper under them and then transfering to a fresh sheet after cooling and wrapping did seem to do the trick, they look super cute and i cant wait to see how fast they go at this party tonight ^^