Roma® Meatball Mummies


  1. Separate the eggs reserving the yolks. Whisk two yolks and set aside. Whisk remaining yolks with heavy cream and reserve.
  2. Pre-heat oven to 400° and place meatballs on parchment paper lined sheet pan and cook for 10-15 minutes. Remove from oven and set aside.
  3. Melt butter in a sauté pan over medium heat and add garlic. Cook for 1-2 minutes.
  4. Place meatballs in a stainless-steel bowl and pour butter over the top adding salt, pepper, and basil. Toss to coat and reserve.
  5. Cut the puff pastry in half lengthwise. Forming two rectangles. Take half of the rectangles and cut ¼ inch strips lengthwise and reserve.
  6. Spray a parchment paper lined sheet pan with oil spray lightly. Place whole rectangle on cutting board and then put three meatballs. Brush the bottom and sides of the whole puff pastry rectangle with the whipped egg yolks. Wrap the puff pastry strips around the meatballs in a random pattern securing them to the puff pastry base by pinching the dough with your finger. Leave one of the meatballs on the end slightly visible.
  7. Brush the heavy cream and egg yolk mixture on the puff pastry. Bake in 400° oven until pastry is golden brown. About 15-20 minutes.
  8. Take just the white of the boiled egg and cut small circles for part of the eyes. Cut small pieces of the olives to place in the center of the egg white circle.
  9. Remove cooked mummies from the oven and garnish the exposed meatball with the egg white circle and a piece of olive to make two eyes.
  10. Whisk siracha sauce, sun dried tomato pesto and ketchup to make the devil’s ketchup and serve on the side for dipping.


  • 8 ea Heritage Ovens® puff pastry, 5x5
  • 5 ea Nature's Best Dairy® Egg(s)
  • 1 ea Nature's Best Dairy® Egg(s), boiled and peeled
  • 8 ea Roma® ripe black olives
  • 1/2 cup Nature's Best Dairy® Cream, Heavy
  • 24 ea Roma® Meatballs, 1 oz
  • 3 tbsp Nature's Best Dairy® Butter, Unsalted
  • 1 tsp Roma Garlic, minced
  • 1 tbsp Peak Fresh Produce® Oregano, chopped
  • 1/8 tsp sea salt
  • 1/8 tsp Roma® Black Pepper, Ground
  • Roma® pan coating
  • 4 tbsp Roma® Pesto, Sun-Dried Tomato
  • 1 tbsp Sriracha
  • 1/2 cup West Creek® Ketchup