Description
These Pumpkin Pie Glazed Meatballs combine savory beef with a sweet and spiced glaze inspired by pumpkin pie flavors. Perfect as an appetizer or main dish, they bring seasonal warmth and a delightful twist to classic meatballs.
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 and Prepare: Preheat the oven to 425 °F and line a sheet tray with parchment paper to prevent sticking and make cleanup easier.
- Process Onion and Almonds: In a food processor, combine the yellow onion and almonds and pulse until finely minced. Remove and set this mixture aside.
- Mix Meatball Ingredients: In a large bowl, add the ground beef, panko breadcrumbs, minced onion and almond mixture, beaten eggs, kosher salt, black pepper, and pumpkin pie spice. Use your hands or chopsticks to mix thoroughly until all ingredients are well combined.
- Shape Meatballs: Use a small ice cream scoop to portion the meat mixture into even-sized meatballs and place them onto the prepared parchment-lined sheet tray.
- Bake Meatballs: Place the tray on the top rack of the preheated oven and bake the meatballs for 18 minutes or until the internal temperature reaches 155 °F, ensuring they are cooked through.
- Prepare the 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 over medium heat, stirring occasionally, until the glaze is well combined and slightly thickened.
- Glaze the Meatballs: Once meatballs are cooked, transfer them to the saucepan with the glaze or toss them in a separate bowl with the glaze until evenly coated.
- Serve: Serve the glazed meatballs warm, perfect for a hearty appetizer or part of a main course.
Notes
- Using ground beef with moderate fat content helps keep the meatballs juicy and flavorful.
- If you prefer a milder glaze, reduce or omit the cayenne pepper for less heat.
- The almonds add great texture and a slight nutty flavor; you can substitute with breadcrumbs if preferred.
- Make sure to measure the internal temperature of meatballs with a meat thermometer for safety and best texture.
- Leftover glaze can be stored in the refrigerator for up to 3 days and reheated gently before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 85 mg
