Combine ground beef, breadcrumbs, beaten egg, warm spices, salt, and pepper in a mixing bowl. Mix everything together until thoroughly combined.
Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter, and place them on a parchment-lined baking sheet.
Heat a skillet over medium heat and add a little oil. Cook the meatballs, turning occasionally, until they are browned on all sides and cooked through, about 8-10 minutes. Remove and set aside.
While the meatballs are cooking, prepare the crepe batter by whisking together flour, eggs, milk, and melted butter until smooth. Let it rest for a few minutes to relax the gluten.
Heat a small non-stick pan over medium heat and lightly grease it. Pour a thin layer of batter into the pan, tilting to spread evenly. Cook for about 1-2 minutes until the crepe is lightly golden, then flip and cook for another 30 seconds. Repeat with remaining batter.
Once the crepes are cooled enough to handle, cut them into strips roughly 1/4 inch wide and about 4 inches long to resemble mummy wrapping strips.
Wrap each cooked meatball with two or three crepe strips, overlapping slightly to mimic bandages. Secure the ends gently so strips stay in place.
Place the wrapped meatballs on a serving platter. Dot each mummy with tiny googly eyes to give them a spooky, playful expression.
Arrange the mummified meatballs, and they are ready to serve. Serve warm or at room temperature for a fun Halloween appetizer.
