Description
These Pumpkin Pie Glazed Meatballs are a delicious twist on a classic favorite, featuring a perfectly seasoned beef meatball coated in a sweet and spicy pumpkin pie-inspired glaze. Ideal for parties or dinners, they combine warm autumnal spices with a tangy pineapple glaze for a memorable flavor experience.
Ingredients
Scale
Meatballs
- 1 lb. ground beef
- 3/4 cup panko breadcrumb
- 1/2 medium yellow onion
- 1/4 cup almonds
- 2 eggs, beaten
- 2 teaspoons pumpkin pie spice
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Glaze
- 1 cup pineapple juice
- 2/3 cup apricot preserves
- 1/3 cup water
- 1/3 cup brown sugar
- 3 tablespoons pumpkin puree
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon cayenne pepper
Instructions
- Preheat the oven: Set your oven to 425 °F and line a sheet tray with parchment paper to prevent sticking and make cleanup easier.
- Prepare the onion and almonds: In a food processor, pulse the yellow onion and almonds until they are finely minced. Remove and set this mixture aside; it adds both texture and flavor to your meatballs.
- Mix the meatball ingredients: In a large bowl, combine the ground beef, panko breadcrumbs, minced onion and almonds, beaten eggs, kosher salt, black pepper, and pumpkin pie spice. Use your hands or chopsticks to thoroughly mix until everything is evenly combined.
- Form the meatballs: Using a small ice cream scoop, portion out the meat mixture into evenly sized meatballs and place them on the prepared sheet tray, spaced apart for even baking.
- Bake the meatballs: Place the tray on the top rack of the oven and bake for 18 minutes or until the internal temperature reaches 155 °F, ensuring they are cooked through and juicy.
- Make the glaze: While the meatballs bake, combine pineapple juice, apricot preserves, water, brown sugar, pumpkin puree, soy sauce, honey, pumpkin pie spice, and cayenne pepper in a large saucepan over medium heat. Stir and cook until the glaze thickens slightly and becomes glossy, about 8–10 minutes.
- Glaze the meatballs: Once the meatballs are done, transfer them to a serving dish and spoon the warm pumpkin pie glaze generously over them. Serve immediately for the best flavor and texture.
Notes
- For a crunchier texture, toast the almonds lightly before processing.
- Use gluten-free breadcrumbs to make the recipe gluten-free if needed.
- The cayenne pepper can be adjusted or omitted for less spice.
- If you prefer, you can brown the meatballs in a skillet before baking for deeper flavor.
- Ensure the internal temperature of meatballs reaches 155 °F for food safety, especially when using ground beef.
- Leftover glaze can be stored in the refrigerator and used as a dipping sauce.
Nutrition
- Serving Size: 1 serving (about 4 meatballs)
- Calories: 280 kcal
- Sugar: 12 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 85 mg
