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Easy Mummy Meatball Sliders: Best Spooky Weeknight Dinner

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These Mummy Meatball Sliders are a quick, fun, and delicious weeknight dinner that turns a regular Tuesday into a tiny celebration. Made with simple ingredients like ground beef, marinara, and cheese, they’re perfect for Halloween parties or any spooky season meal.

Ingredients

Scale
  • 1 lb (450g) ground beef (80/20)
  • 1/2 cup (50g) plain breadcrumbs (panko works great too)
  • 1/4 cup (25g) grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons milk
  • 1 package (12 count) Hawaiian sweet rolls
  • 1 cup (240ml) your favorite marinara sauce
  • 12 slices provolone or mozzarella cheese
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried parsley
  • 24 candy eyeballs

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, beaten egg, minced garlic, oregano, salt, pepper, and milk. Mix everything together with your hands until just combined. Don’t overmix.
  3. Roll the mixture into 12 evenly sized meatballs, about 1.5 inches in diameter. Place them on the prepared baking sheet.
  4. Bake the meatballs for 12-15 minutes, or until they are cooked through and browned on the outside. They should reach an internal temperature of 160°F (71°C).
  5. While the meatballs are baking, take the package of Hawaiian rolls. Without separating them, carefully slice the entire block of rolls in half horizontally. Place the bottom half of the rolls in a 9×13 inch baking dish.
  6. Spoon a little bit of the marinara sauce onto the bottom half of the rolls—just enough to lightly coat the bread.
  7. Once the meatballs are done, place one meatball on each roll bottom. Spoon a little more sauce over each meatball.
  8. Take your cheese slices and cut them into strips about 1/2 inch wide. Drape two or three strips of cheese over each meatball, crisscrossing them slightly to look like mummy bandages. Leave a small gap in the front for the eyes.
  9. Place the top half of the rolls over the cheese-wrapped meatballs. In a small bowl, mix the melted butter with the garlic powder and dried parsley. Brush this mixture generously over the tops of the rolls.
  10. Cover the baking dish loosely with foil and bake for 10 minutes. Then, remove the foil and bake for another 5-7 minutes, or until the tops are golden brown and the cheese is melted and bubbly.
  11. As soon as the sliders come out of the oven, gently press two candy eyeballs into the cheese ‘bandages’ on each meatball, right in the gap you left.
  12. Let the sliders cool for just a minute or two before serving. They are best eaten warm and gooey!

Notes

For the meatballs, use ground beef that isn’t too lean (80/20) to keep them juicy. Don’t skip the milk in the meatball mixture. For the cheese, provolone holds its shape better when cut into strips, but mozzarella melts beautifully. Candy eyeballs are non-negotiable for the spooky factor. To keep rolls from getting soggy, only use a thin layer of marinara on the bottom. For uniform sliders, use a small cookie scoop to make meatballs the same size. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results.

Nutrition

Keywords: mummy meatball sliders, Halloween dinner, spooky weeknight dinner, easy sliders, meatball sliders, Halloween recipe, quick dinner, kid-friendly dinner

Find it online: https://spoonmira.com/easy-mummy-meatball-sliders-best-spooky-weeknight-dinner/