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Easy Mini Mummy Meatball Sliders for Halloween

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These easy mini mummy meatball sliders are the perfect Halloween dinner—quick, fun, and delicious. Made with frozen meatballs, marinara, mozzarella wraps, and garlic butter buns, they come together in under 30 minutes and are a guaranteed crowd-pleaser.

Ingredients

Scale
  • 24–30 mini frozen fully cooked meatballs (or 12–15 regular-sized)
  • 1 jar (24 oz) marinara sauce
  • 12 slider buns or dinner rolls (e.g., King’s Hawaiian)
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon garlic powder
  • ½ teaspoon dried oregano (optional)
  • 8 oz fresh mozzarella cheese (block-style)
  • Black sesame seeds or poppy seeds (for eyes)
  • 1 teaspoon red pepper flakes (optional)
  • Fresh basil leaves (optional, for garnish)
  • Garlic aioli or spicy mayo (optional, for dipping)

Instructions

  1. Preheat your oven to 375°F (190°C). Let frozen meatballs sit at room temperature for about 5 minutes.
  2. In a small saucepan over medium heat, combine frozen meatballs and marinara sauce. Stir gently, bring to a simmer, then reduce heat to low and cook for 8-10 minutes, stirring occasionally, until meatballs are heated through and sauce thickens slightly.
  3. While meatballs heat, slice mozzarella block into thin strips about ¼ inch thick and 2-3 inches long.
  4. Place bottom halves of slider buns on a baking sheet, cut side up. Using a slotted spoon, place one meatball on each bun bottom. Spoon about 1 tablespoon of extra sauce over each meatball. Lay mozzarella strips across meatballs in a crisscross pattern, leaving a small gap in the center for eyes. Press cheese gently against meatball. Place top buns on without pressing down hard.
  5. In a small bowl, mix melted butter with garlic powder and oregano. Brush mixture over tops of slider buns.
  6. Bake for 10-12 minutes, until cheese is melted and bubbly and bun tops are golden brown.
  7. Remove from oven and let cool for 2-3 minutes. While still warm, press two black sesame seeds into the exposed cheese in the center of each meatball for eyes.
  8. Serve immediately.

Notes

For best results, don’t over-sauce the meatballs to prevent soggy buns and cheese slippage. Let sliders rest 2-3 minutes before adding eyes. You can assemble up to 4 hours ahead and refrigerate; add 2-3 minutes to baking time if starting cold. For a vegetarian version, use plant-based meatballs or portobello mushroom chunks.

Nutrition

Keywords: Halloween, meatball sliders, mummy, easy dinner, party food, kid-friendly, 30-minute meal

Find it online: https://novanosh.com/easy-mini-mummy-meatball-sliders-for-halloween/