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Easy Slow Cooker Mummy Meatballs: Best Halloween Recipe

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These easy slow cooker mummy meatballs are a fun and delicious Halloween dinner that transforms ordinary meatballs into creepy-cute creatures with googly eyes. The slow cooker does all the heavy lifting while you wrap them in crescent dough bandages for a festive and crowd-pleasing meal.

Ingredients

Scale
  • 2 pounds ground beef (80/20 blend)
  • 1 cup plain breadcrumbs (or slightly less panko)
  • 2 large eggs, lightly beaten
  • 1/2 cup finely grated Parmesan cheese
  • 1/4 cup milk (whole milk preferred)
  • 3 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/4 cup fresh parsley, finely chopped (optional)
  • 2 cups your favorite barbecue sauce (e.g., Sweet Baby Ray’s)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon brown sugar (optional)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 2 cans (8 ounces each) refrigerated crescent roll dough (e.g., Pillsbury)
  • 1 egg, beaten with 1 tablespoon water (for egg wash)
  • 40–50 candy eyeballs
  • Sesame seeds or black sesame seeds (optional)

Instructions

  1. In a large mixing bowl, combine ground beef, breadcrumbs, beaten eggs, Parmesan cheese, milk, minced garlic, onion powder, salt, pepper, oregano, and parsley (if using). Mix with your hands until just combined; do not overmix.
  2. Using a cookie scoop or your hands, form the mixture into 1.5-inch meatballs (about 35-40). Place on a parchment-lined baking sheet.
  3. Heat a large skillet over medium-high heat with 1 tablespoon oil. Working in batches, brown the meatballs on all sides for 2-3 minutes per batch. (Optional but recommended for flavor.)
  4. In a small bowl, whisk together barbecue sauce, Worcestershire sauce, brown sugar, smoked paprika, and garlic powder.
  5. Pour half the sauce into the bottom of a 6-quart or larger slow cooker. Add the meatballs in a single layer (or slightly overlapping). Pour remaining sauce over the top and gently stir to coat. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until meatballs reach an internal temperature of 165°F.
  6. About 30 minutes before serving, preheat oven to 375°F. Open crescent roll cans and unroll dough. Separate along perforations into triangles. Cut each triangle lengthwise into 3-4 thin strips (about 1/2 inch wide). Refrigerate strips for 10 minutes.
  7. Remove meatballs from slow cooker with a slotted spoon and let cool slightly on a plate for about 5 minutes. Take a chilled dough strip and wrap it around a meatball, leaving a small gap for the eyes. Crisscross slightly and press ends to seal. Place seam-side down on a parchment-lined baking sheet. Repeat with all meatballs.
  8. Brush each wrapped meatball with egg wash. Bake for 12-15 minutes, until dough is puffed and golden. Remove from oven and immediately press two candy eyeballs into the exposed meatball gap. Let cool for 2-3 minutes before serving.

Notes

Refrigerating the crescent dough strips before wrapping makes them easier to handle. Browning the meatballs first adds flavor and helps them hold shape. Pat meatballs dry before wrapping to prevent soggy dough. For best results, cook meatballs a day ahead and wrap just before serving.

Nutrition

Keywords: Halloween recipe, mummy meatballs, slow cooker meatballs, easy Halloween dinner, spooky meatballs, crescent dough meatballs, party appetizer

Find it online: https://prismtaste.com/easy-slow-cooker-mummy-meatballs-best-halloween-recipe/