• Meatballs:
  • ½ pound ground beef
  • 1 onion, diced
  • 1 egg
  • 2 cloves of garlic, thinly chopped
  • 1 tablespoon paprika
  • 1 tablespoon fresh parsley, chopped
  • 2 teaspoons salt
  • Black pepper, to taste
  • ¼ cup all-purpose flour
  • 1 box puff pastry sheets
  • Olive oil, for cooking
  • 8 slices of black olive
  • Sauce:
  • 3 cups tomato purée
  • 1 red chili, diced
  • 2 tablespoons brown sugar
  • 2 tablespoons barbecue sauce
  • 2 tablespoons ketchup
  • 2 tablespoons Worcestershire sauce
  • 4 teaspoons cornstarch


  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, add the ground meat, onion, garlic, paprika, parsley, egg, salt, and pepper. Mix together, then add flour and combine well.
  3. By hand, roll the mixture into meatballs.
  4. In a frying pan, add olive oil and meatballs. Cook until they are golden on all sides. Allow to cool.
  5. Once cool, place 3 meatballs on a brochette stick.
  6. In a baking pan, grease with olive oil and place the meatball skewers. Drizzle with olive oil.
  7. Place in the oven for 30 minutes.
  8. In a saucepan, add the tomato purée, red chili, brown sugar, barbecue sauce, ketchup, Worcestershire sauce and combine together. Add cornstarch to thicken the sauce, and mix well.
  9. Bring to a boil, about 5 minutes.
  10. Next, cut the puff pastry sheets into long, thin strips and wrap around the meatballs like a mummy.
  11. Cut olives in half, place 2 halves to form eyes on the “mummy”.
  12. In a dish, place the “mummies” and top with the sauce.