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Lightened-Up Mummy Meatball Sliders: Easy Halloween Recipe

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These Lightened-Up Mummy Meatball Sliders are a healthier take on a Halloween classic, featuring juicy turkey meatballs wrapped in crispy crescent dough with gooey cheese and candy eyeballs. Ready in under 30 minutes, they’re a crowd-pleasing, guilt-free treat perfect for any spooky gathering.

Ingredients

Scale
  • 1 pound lean ground turkey (93% lean works best; you can also use lean ground beef or chicken)
  • 1/2 cup whole wheat breadcrumbs
  • 1 large egg (room temperature)
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt (kosher salt recommended)
  • 1/4 teaspoon black pepper (freshly ground if available)
  • 2 tablespoons grated Parmesan cheese
  • 8 whole wheat slider buns (100% whole wheat for extra fiber)
  • 1 can (8 ounces) reduced-fat crescent roll dough (e.g., Pillsbury)
  • 1/2 cup part-skim mozzarella cheese, shredded
  • 1/4 cup marinara sauce (no added sugar recommended, e.g., Rao’s)
  • Olive oil spray
  • 16 candy eyeballs
  • 1 tablespoon Dijon mustard

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large mixing bowl, combine the ground turkey, breadcrumbs, egg, minced garlic, onion powder, oregano, salt, pepper, and Parmesan cheese. Mix with your hands until just combined—do not overmix.
  3. Using a cookie scoop or two spoons, form the mixture into 16 small meatballs, each about 1.5 tablespoons. Place them on the prepared baking sheet, spacing about an inch apart. Bake for 12-15 minutes, until cooked through and lightly browned (internal temperature of 165°F/74°C).
  4. While the meatballs bake, slice the slider buns in half horizontally. Place the bottom halves on a separate baking sheet, cut side up. Spread about 1 teaspoon of marinara sauce on each bottom half and sprinkle with a little shredded mozzarella.
  5. Open the can of crescent roll dough and unroll it. Cut each of the 8 triangles lengthwise into 3-4 thin strips, about 1/2 inch wide (you should have 24-32 strips total).
  6. Once the meatballs are done, place one meatball on each prepared slider bottom. Take 2-3 strips of crescent dough and wrap them around each meatball, leaving a small gap in the center for the eyes. Place the top half of each slider bun on top and gently press down. Lightly spray the tops with olive oil spray.
  7. Bake the assembled sliders for 8-10 minutes, until the dough wrappers are golden brown and the buns are toasted.
  8. Remove from the oven and let cool for 2-3 minutes. Using a small dab of Dijon mustard as edible glue, attach two candy eyeballs to each meatball in the gap left earlier.
  9. Arrange the mummy sliders on a platter and serve warm.

Notes

Don’t overwork the meatball mixture to keep them tender. Use a light hand when wrapping dough strips—leave slack for puffing. Watch baking time closely; the difference between golden and burnt is about 2 minutes. Meatballs can be cooked up to 2 days ahead and refrigerated. For a crowd, double the recipe. Keep sliders warm in a low oven (200°F) for up to 30 minutes.

Nutrition

Keywords: Halloween, sliders, meatball sliders, mummy sliders, lightened-up, healthy Halloween, turkey meatballs, crescent roll, party food

Find it online: https://lucastable.com/lightened-up-mummy-meatball-sliders-easy-halloween-recipe/