Description
These Pumpkin Pie Glazed Meatballs combine the cozy flavors of pumpkin pie spices with a sweet and tangy glaze, making a perfect appetizer or main course for fall gatherings. Ground beef meatballs are baked to juicy perfection and coated with a luscious pumpkin-infused fruit glaze that adds a unique twist to a classic favorite.
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 Oven: Preheat your oven to 425 °F and line a sheet tray with parchment paper to prepare for baking the meatballs.
- Prepare Onion-Almond Mixture: Use a food processor to finely mince the yellow onion and almonds together. Once processed, remove the mixture and set it aside for combining.
- Mix Meatball Ingredients: In a large bowl, combine the ground beef, panko breadcrumbs, minced onion-almond mixture, beaten eggs, kosher salt, black pepper, and pumpkin pie spice. Mix thoroughly using your hands or chopsticks until all ingredients are evenly incorporated.
- Form Meatballs: Using a small ice cream scoop, portion and shape the meat mixture into meatballs. Place each meatball onto the prepared parchment-lined sheet tray.
- Bake Meatballs: Bake the meatballs on the top rack of the oven for 18 minutes, or until they reach an internal temperature of 155 °F, ensuring they are cooked through and juicy.
- Prepare Glaze: While the meatballs bake, combine pineapple juice, apricot preserves, water, brown sugar, honey, soy sauce, pumpkin puree, pumpkin pie spice, and cayenne pepper in a large saucepan. Heat and simmer gently to blend the flavors into a thick glaze.
- Glaze the Meatballs: Once baked, toss the meatballs in the prepared glaze until evenly coated and warm. Serve immediately for best flavor and texture.
Notes
- For a nuttier texture, you can toast the almonds lightly before mincing them with the onion.
- If you prefer less heat, reduce or omit the cayenne pepper from the glaze.
- Use a meat thermometer to ensure meatballs are fully cooked to a safe temperature of 155 °F.
- Parchment paper helps prevent sticking and makes cleanup easier.
- Leftover glazed meatballs can be refrigerated for up to 3 days or frozen for longer storage.
- Substitute ground turkey or chicken for a lighter meat option.
- The glaze can be thickened by simmering a few minutes longer if desired.
Nutrition
- Serving Size: 1 serving (approximately 4 meatballs)
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 90 mg
