Put the minced beef, breadcrumbs, egg, onion, garlic, parsley, grated cheese, cinnamon and some salt and pepper in a large bowl and mix together until fully combined. Dust your hands with the flour so that the meatballs don’t stick to them. Shape into walnut-sized balls (about 25g each) and put on a plate or tray. Chill in the fridge for 20 minutes to settle.
Preheat the oven to 180°C/gas mark 4. Line a baking tray with non-stick baking paper.
Unroll the puff pastry on a cutting board and use a pizza cutter or sharp knife to cut into 5mm strips. Place the strips in the fridge until needed.
Heat the oil in a large non-stick sauté pan set over a medium heat. Add the meatballs and cook for 5 minutes, colouring all sides. Remove from the heat and allow to cool for a minute or two.
Wrap the puff pastry strips around each meatball until they’re covered from top to bottom, leaving a small space for the face. Tuck the ends of the pastry strips underneath each meatball to ensure they don’t unravel during baking. Place on the lined tray.
Mix the egg yolk and milk together in a small bowl to make an egg wash. Using a pastry brush, lightly brush a little egg wash over each mummy meatball. Bake in the oven for 18 to 20 minutes, until the pastry is golden brown and the meatballs are cooked through.
Before serving, add two dots of ketchup or mustard to each meatball to make the mummy’s eyes. Serve warm or cold.
Tip: The meatballs can be fully precooked and reheated later for ease and convenience.