Shane Smith's Meatball Mummies recipe makes 8.
  1. Preheat the oven to 180C fan.
  2. For the meatballs, add the minced beef, salt & pepper, melted Kerrygold Unsalted Butter and chopped herbs into a large bowl.
  3. Mix well and divide into 24 ball and leave to chill for 25 minutes.
  4. The meatballs can be cooked in a pan with some oil and Kerrygold Butter for added flavour or else they can be oven baked. If cooking in the oven, pop the meatballs onto a lined baking tray and bake for 20 minutes.
  5. Once cooked, remove and chill until needed.
  6. For the pizza dough, place the yeast, water and sugar in a bowl and leave to sit for 5 minutes.
  7. Add this mix to the flour, salt and melted Kerrygold Unsalted Butter and knead together for 10 minutes until a smooth elastic dough is formed.
  8. Place this in a greased bowl and cover with a kitchen cloth and leave somewhere warm to prove until doubled in size- approx. 45 minutes.
  9. Once doubled in size, knock back to remove the air and roll the dough out on a floured work surface.
To assemble the Mummies:
  1. Preheat the oven to 180C fan.
  2. Pop three of the cooked meatballs onto a wooden skewer and cut strips of the pizza dough and wrap this around the meatballs. Carefully remove from the skewer and onto a line baking tray. Continue this until all eight are completed.
  3. Brush the pizza dough strips with melted Kerrygold Unsalted Butter and place in the center of the oven and bake for 20minutes or until the pizza dough is golden brown.
  4. While the meatballs are baking, start making the mummies' eyes by cutting a small circle of white cheddar and a smaller olive circle and placing the olive in the middle of the cheddar disc.
  5. Once the mummies are baked, remove from the oven and allow to cool slightly. Add the eyes and serve with a side of tomato marinara sauce.
Top tip:
  • The pizza dough can be made the day before and left in the fridge overnight.
  • You can use falafels instead of meat if you wish.

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