Cranberry Gochujang Meatball Mummies: A Spooky-Sweet Halloween Treat

Halloween is all about creativity, fun, and food that’s as playful as it is delicious. If you’re looking for a festive appetizer that will wow both kids and adults, Cranberry Gochujang Meatball Mummies are it. These spooky little bites combine the sweetness of cranberry sauce with the spicy, umami punch of gochujang, all wrapped in golden pastry strips to look like adorable mummies. They’re savory, tangy, sweet, and just the right amount of spooky—perfect for parties, potlucks, or a family night of Halloween fun.

What Is Cranberry Gochujang Meatball Mummies

These mummies are juicy meatballs coated in a sticky cranberry-gochujang glaze, wrapped in strips of puff pastry, and baked until golden. Each one is topped with candy eyes for a playful touch, making them look like tiny wrapped-up mummies straight from a Halloween movie.

Why You’ll Fall in Love with This Recipe

• Festive & Fun: Perfect Halloween appetizer with edible googly eyes.
• Flavor Explosion: Sweet cranberry and spicy gochujang balance beautifully.
• Kid-Friendly: Playful presentation gets kids excited to eat.
• Make-Ahead Friendly: Meatballs and glaze can be prepped ahead of time.
• Crowd-Pleaser: Works for both kids’ parties and adult gatherings.

this Recipe

How Does It Taste?

The first bite is juicy, savory meatball followed by a sweet, sticky cranberry glaze with a hint of spicy gochujang heat. The puff pastry adds buttery crispiness that makes each bite irresistible. It’s like sweet-and-spicy party meatballs dressed up for Halloween in a flaky golden costume.

Health & Ingredient Benefits

• Cranberries: Packed with antioxidants and vitamin C.
• Gochujang: Adds spice, depth, and fermented probiotics.
• Lean Meat: Use turkey or chicken for a lighter version.
• Puff Pastry: A buttery wrap that makes them festive and fun without frying.

Ingredients You’ll Need

For the Meatballs:

• 1 lb ground chicken or turkey (or beef/pork)
• ½ cup breadcrumbs
• 1 egg
• 2 garlic cloves, minced
• 1 tbsp soy sauce
• 1 tsp ginger, grated
• Salt and pepper to taste

For the Sauce:

• ½ cup cranberry sauce (canned or homemade)
• 2 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tsp sesame oil

For Assembly:

• 1 sheet puff pastry, thawed
• Candy eyes (or small dots of cream cheese/olive pieces as an alternative)
• 1 egg (for egg wash)
• Sesame seeds (optional, for garnish)

Tools You’ll Need

• Mixing bowl
• Baking sheet
• Parchment paper
• Pastry brush
• Saucepan
• Small knife or pizza cutter (for pastry strips)

Optional Substitutions & Additions

• No puff pastry? Use crescent roll dough instead.
• Gluten-free option: Use gluten-free breadcrumbs and dough.
• Extra spicy: Add more gochujang or crushed red pepper.
• Sweet variation: Swap honey for maple syrup.
• Meat swap: Use beef or lamb for a richer flavor.

How to Make

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, mix ground meat, breadcrumbs, egg, garlic, soy sauce, ginger, salt, and pepper. Form into small meatballs.
3. Bake meatballs for 18–20 minutes, until cooked through.
4. In a saucepan, whisk together cranberry sauce, gochujang, soy sauce, honey, and sesame oil. Simmer until thickened.
5. Toss baked meatballs in the glaze.
6. Cut puff pastry into thin strips. Wrap each meatball with a few strips, leaving space for “eyes.”
7. Brush pastry with egg wash, sprinkle with sesame seeds if using, and bake another 10–12 minutes until golden.
8. Add candy eyes (press lightly into pastry or use a dab of glaze to stick).
9. Serve warm and watch them disappear!

What to Serve With

• A Halloween party platter with spooky dips and snacks
• Rice or noodles for a main dish version
• Fresh veggie sticks and ranch dip for balance
• Sparkling apple cider or festive mocktails

Tips for Success

• Wrap pastry loosely to allow it to puff while baking.
• Don’t overcrowd meatballs on the baking sheet.
• Use pre-cooked frozen meatballs to save time—just glaze, wrap, and bake.
• Place eyes after baking so they don’t melt.

Common Mistakes to Avoid

• Overbaking pastry: Check often so it doesn’t burn.
• Using too much glaze: Keep meatballs sticky but not dripping before wrapping.
• Skipping egg wash: Egg wash gives that golden mummy finish.

How to Store & Reheat

• Refrigerator: Store in an airtight container up to 3 days.
• Freezer: Freeze unbaked wrapped meatballs (without eyes) for up to 2 months. Bake from frozen.
• Reheat: Warm in oven at 350°F for 8–10 minutes to keep pastry crisp.

Frequently Asked Questions

Can I make these vegetarian?
Yes—use plant-based meatballs or falafel.

Can I make them ahead?
Bake meatballs and prep glaze ahead, then assemble and bake before serving.

What if I don’t have candy eyes?
Use tiny dots of sour cream, cream cheese, or olives as a creative alternative.

Are they spicy?
The spice is mild and balanced by cranberry sweetness, but you can adjust.

Nutritional Info (approximate per mummy, 1 of 20)

Calories: 120
Protein: 7g
Carbohydrates: 10g
Fat: 6g
Sugar: 3g
Sodium: 180mg

Conclusion

Cranberry Gochujang Meatball Mummies are the ultimate Halloween party food

fun, festive, and finger-licking delicious. With their flaky pastry wraps, sticky-sweet glaze, and googly eyes, they’re guaranteed to be the hit of any spooky celebration. Easy to make and impossible to resist, these little mummies will have everyone coming back for more!

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October 1, 2025 by Melissa