Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine ground beef, breadcrumbs, grated Parmesan, minced garlic, dried oregano, salt, and pepper. Mix gently until all ingredients are evenly incorporated.
Form the mixture into small meatballs, about 1 to 1.5 inches in diameter, and place them evenly spaced on your prepared baking sheet.
Bake the meatballs in the preheated oven for 20-25 minutes, until they are cooked through, browned, and juicy.
While the meatballs bake, roll out the thawed puff pastry sheet onto a lightly floured surface and cut into thin strips approximately 1/4 inch wide.
Once the meatballs are baked, let them cool slightly so they’re easier to handle. Wrap each meatball with 2-3 strips of puff pastry, overlapping slightly to mimic mummy wrappings. Use a small amount of beaten egg to seal the ends.
Place the wrapped meatballs back onto the baking sheet. Brush the pastry with a light layer of beaten egg to help them turn golden and crispy in the oven.
Bake the mummy-wrapped meatballs for an additional 10-12 minutes, until the pastry is crisp and golden brown.
Remove the mummy meatballs from the oven and let them cool for a few minutes. Use a small dab of honey or milk to attach the edible eyes onto each wrapped meatball for the spooky effect.
Arrange the decorated mummy meatballs on a serving platter, optionally with marinara sauce for dipping. Serve warm to enjoy the crispy pastry and savory meat interior.
