Mummy Meatballs with Spaghetti Recipe

In a large bowl, combine the ground beef with bread crumbs, egg, garlic paste, seasoning, pepper, and Parmesan cheese. Mix gently until just combined; overmixing can make the meatballs tough.

Preheat your oven to 350°F. Lightly grease an 8-hole muffin tin. Use an ice cream scoop to portion the meatball mixture into each hole.

Drain the cooked spaghetti and keep it warm. Drain the extra wide egg noodles and rinse them under cold water to cool, then drain again and pat them dry with paper towels.

Slice each meatball in half horizontally, creating two pieces with a flat surface. These flat sides will be the base for your mummy. Let the sliced meatballs rest for about 15 minutes; this helps them become a bit tacky, which makes the noodles stick better. If they've cooled too much, you can microwave them on a microwave-safe plate for about 1 minute to warm them through.

To assemble, wrap strands of the dried egg noodles around each meatball half, creating the mummy's bandages. Tuck two pimiento-stuffed olives into the noodles for the eyes. Carefully place each mummy meatball onto a nest of the warm, sauced spaghetti and serve immediately.