Description
These Pumpkin Pie Glazed Meatballs combine savory beef meatballs seasoned with warm pumpkin pie spices and a sweet, tangy glaze made from pineapple juice, apricot preserves, and pumpkin puree. Perfect as a flavorful appetizer or main course, they offer a unique twist on classic meatballs with a comforting fall-inspired glaze.
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 Pan: Preheat your oven to 425 °F and line a sheet tray with parchment paper to prevent sticking.
- Make Onion and Almond Mixture: In a food processor, finely mince the half onion and almonds until they form a uniform mixture. Set aside.
- Mix Meatball Ingredients: In a large bowl, combine ground beef, panko breadcrumbs, the minced onion and almond mixture, beaten eggs, kosher salt, black pepper, and pumpkin pie spice. Use your hands or chopsticks to mix all ingredients thoroughly until fully incorporated.
- Form Meatballs: Using a small ice cream scoop, portion out the meat mixture into evenly sized meatballs and place them on the prepared sheet tray, spacing them out evenly.
- 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.
- Prepare Pumpkin Pie 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. Heat and stir until the mixture forms a smooth, thick glaze.
- Coat Meatballs: Once baked, toss the meatballs gently in the prepared glaze to coat them evenly before serving.
Notes
- For a nuttier flavor, you can toast the almonds lightly before processing.
- If you prefer a gluten-free option, substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
- Adjust the cayenne pepper amount to control the spice level of the glaze.
- You can prepare the glaze in advance and reheat it before tossing with the meatballs.
- Use a meat thermometer to ensure the meatballs are fully cooked and safe to eat.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 110 mg
