Easy Crockpot Mummy Meatballs: Best Halloween Dinner
These easy crockpot mummy meatballs are spooky, silly, and taste like pure comfort. Wrapped in pizza dough and slow-cooked in marinara, they’re the perfect Halloween dinner that looks like a Pinterest hero without much work.
- Prep Time: 15 minutes
- Cook Time: 2.5 hours (on LOW) or 1.5 hours (on HIGH)
- Total Time: 2 hours 45 minutes (on LOW) or 1 hour 45 minutes (on HIGH)
- Yield: 6 servings (4 mummy meatballs per serving) 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1 bag (about 24-30) frozen fully cooked meatballs (Italian-style preferred)
- 1 jar (24-32 ounces) marinara sauce
- 1 can (13.8 ounces) refrigerated pizza dough
- 8 ounces mozzarella cheese, cut into small cubes or pearl mozzarella
- 24–30 black olive slices (for eyes)
- 1 large egg, beaten with 1 tablespoon water (for egg wash)
- Optional: garlic powder, dried oregano, or red pepper flakes to taste
Instructions
- Pour the entire jar of marinara sauce into the bottom of your crockpot. Stir in any optional seasonings (garlic powder, oregano, red pepper flakes) if desired. Spread evenly.
- Lightly flour a cutting board or clean countertop. Unroll the refrigerated pizza dough and cut into thin strips about 1/2 inch wide and 4-5 inches long. You’ll need about 2-3 strips per meatball.
- Take one frozen meatball and press a cube of mozzarella cheese gently into it. Wrap 2-3 strips of dough around the meatball, crisscrossing like bandages, leaving a small gap near the top for the face. Repeat with all meatballs.
- Gently place each wrapped meatball into the sauce in the crockpot, arranging in a single layer if possible. Stack slightly if needed, but avoid squishing the dough.
- In a small bowl, beat the egg with 1 tablespoon water. Lightly brush the tops of the dough strips with the egg wash.
- Cover and cook on LOW for 2.5 to 3 hours, or on HIGH for 1.5 to 2 hours, until dough is tender and cooked through and sauce is bubbly.
- About 10 minutes before serving, place two olive slices on each mummy for eyes. Use a toothpick to press them gently into the dough if needed.
- Serve immediately using tongs. Arrange on a platter with extra sauce on the side for dipping.
Notes
Don’t over-wrap the meatballs; 2-3 strips per meatball is plenty. Use frozen meatballs straight from the bag. Keep the dough cold for easier handling. Don’t lift the lid too often during cooking. Make extra sauce for dipping as the dough absorbs some. For a crispier version, bake in the oven at 375°F for 12-15 minutes instead of using the crockpot.
Nutrition
- Serving Size: 4 mummy meatballs
- Calories: 420
- Sodium: 980
- Fat: 22
- Carbohydrates: 34
- Fiber: 3
- Protein: 22
Keywords: Halloween dinner, mummy meatballs, crockpot meatballs, easy Halloween recipe, slow cooker meatballs, spooky dinner