Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, combine the ground meat, minced garlic, chopped parsley, salt, and pepper. Mix everything together until evenly incorporated but do not overmix, to keep the meat tender.
- Using your hands, shape the mixture into small, evenly sized meatballs, about 1 to 1.5 inches in diameter. Place them on the prepared baking sheet, spacing them apart.
- Bake the meatballs in the preheated oven for about 15-20 minutes, or until they are cooked through and lightly browned on the outside.
- While the meatballs are baking, cut the mozzarella cheese into thin strips lengthwise to mimic bandages. If the cheese is too soft, chill it first to make cutting easier.
- Once the meatballs are cooked, heat the olive oil in a frying pan over medium heat. Carefully add the meatballs and cook for 2-3 minutes to crisp the outside, turning as needed.
- Remove the meatballs from the pan and place on paper towels to drain any excess oil. Then, line each meatball with thin strips of cheese, wrapping them partially to resemble bandages.
- Secure the cheese strips in place with small toothpicks if needed, to prevent them from sliding off during serving.
- Optionally, place the wrapped meatballs back in the oven for a few minutes to help the cheese set and become a little crispy.
- Remove from the oven, discard toothpicks if used, and arrange the mummy meatballs on a serving platter. Serve warm, allowing the crispy cheese to contrast with the tender interior.
Notes
Use toothpicks to help secure the cheese strips and prevent them from unraveling. Keep an eye on the cheese while baking to avoid over-browning or burning.