These Mummy Meatballs are the perfect snack, appetizer, or even main dish for Halloween!
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!
This is such a fun recipe to make with the kiddos but even the adults will love the pastry-wrapped meatballs. Let's get to the how-to!
Ingredients in Keto Mummy Meatballs
Meatballs:
- ground beef - you can also use ground chicken or turkey or even bison, sub a plant-based ground beef for a vegetarian version of this recipe.
- eggs
- heavy cream
- Bob’s Red Mill Super Fine Almond Flour - the almond flour gives the meatballs such a wonderful tender texture as they act like traditional breadcrumbs when used in this manner.
- garlic cloves - always fresh, never pre-minced
- onion - any color will work
- herbs - we used a blend of rosemary, thyme, and sage
- sea salt
- freshly cracked black pepper
Dough:
- shredded mozzarella part-skim / low moisture
- Bob’s Red Mill Super Fine Almond Flour - perfect for creating a smooth dough that's stretchy all without grains or gluten!
- egg whites - fresh, not cartonned
- xanthan gum - optional (helps with the stretchiness of the dough)
To assemble:
- sliced black olives
- something white for the eyeballs, see options below!
- sugar-free marinara sauce
How to make Keto Mummy Meatballs
You'll start by making the meatballs which is a breeze. All you need to do is mix together the ingredients, roll into meatballs, and pre-bake just a bit before wrapping them in the dough and baking until done.
For the dough, it's basically a fathead dough so you'll be mixing melted cheese with the other ingredients then rolling it out and cutting into strips to form the mummy wrapping.
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 store leftovers
You can store the leftover Mummy Meatballs in an air-tight container in the refrigerator for up to 3 days.
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 ^^