Pumpkin Pie Glazed Meatballs Recipe with beef, panko, onion, almonds, pumpkin purée, pineapple juice, and apricot preserves.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I’ve gotta be honest—when I first tried this Pumpkin Pie Glazed Meatballs Recipe, I wasn’t even trying to be “creative.” It was more like a clear out the pantry before it explodes kind of situation. Ever get that? Around November, I swear pumpkin purée multiplies behind closed cupboard doors. I had cans stacked behind cereal boxes, next to pasta… even one hiding behind the ketchup.
Anyway, one night before a get-together, I thought: what if I sneak pumpkin into something other than pie or lattes? I tossed it into a sticky glaze with apricot preserves and pineapple juice (don’t ask why I even had apricot preserves—I think it was a rogue Costco purchase), and the result? Let’s just say my friends raised an eyebrow at first but ended up fighting over the last meatball like it was the final slice of pizza. Honestly, that moment sold me. Sometimes the weirdest mash-ups become your best “signature dish.”
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Pumpkin Pie Glazed Meatballs Recipe?
So here’s the thing: this Pumpkin Pie Glazed Meatballs Recipe is kind of a curveball. You don’t expect pumpkin pie spice hanging out with ground beef, but it works. It’s got that sweet-savory balance we secretly all love—even if some folks pretend they don’t. The glaze? Glossy, tangy, sticky, and a little spicy. The pumpkin spice doesn’t scream pie, it whispers fall vibes, like walking past a candle shop in October when everything smells faintly of cinnamon.
Plus, meatballs are just… universal. From grandma’s Sunday spaghetti to IKEA runs (yes, I’m going there), everyone’s got a meatball memory. This one just happens to come with a pumpkin twist.
Ingredient Notes:
Let’s chat ingredients—because a recipe isn’t just a list, it’s a collection of little decisions:
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Ground beef: Go for 80/20. Too lean and they’re dry. Too fatty and you’ll need a stack of napkins.
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Panko breadcrumbs: Light and airy. You can sub regular breadcrumbs, but honestly, panko gives a nicer texture.
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Onion + almonds: I know, sounds odd. But pulse ’em together, and it’s like a secret flavor booster—slightly sweet, slightly nutty.
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Pumpkin pie spice: Here’s where people start side-eyeing. But trust me—it adds warmth, not “pumpkin pie in meatball form.”
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Pineapple juice & apricot preserves: The tangy-sweet base of the glaze. Think of them as the funky cousins who crash the party but make it more fun.
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Pumpkin purée: Brings body to the sauce and ties in the spice.
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Soy sauce & honey: Balances salty with sweet—classic combo.
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Cayenne: Just enough heat to keep the glaze from being dessert.
How To Make Pumpkin Pie Glazed Meatballs?
Okay, let’s walk through it—step by step. And don’t worry, none of this is complicated.
Step 1: Heat up the oven.
425°F. Line your baking sheet with parchment so you don’t spend your evening scrubbing.
Step 2: The onion-almond magic.
Pulse them in a food processor until fine. No big chunks, please. (Nobody likes biting into a surprise half-onion in a meatball.)
Step 3: Mix it all up.
Grab a big bowl and throw in the beef, panko, onion-almond mix, eggs, pumpkin pie spice, salt, and pepper. Use your hands—it’s messy, but kinda therapeutic.
Step 4: Shape and bake.
Scoop into meatballs (an ice cream scoop is your friend here) and bake for 15–18 minutes. They should hit 155°F inside—don’t stress, they’ll finish cooking in the glaze.
Step 5: Make the glaze.
In a saucepan, combine pineapple juice, apricot preserves, brown sugar, water, soy sauce, honey, pumpkin purée, pumpkin spice, and cayenne. Let it bubble until glossy and irresistible.
Step 6: Coat ’em.
Toss the baked meatballs in that shiny glaze. Pop them into a crockpot if you’re entertaining—because who wants to babysit meatballs all night?
Want To Save This Recipe?
Storage Options:
If you’ve got leftovers (unlikely, but hey), stash them in the fridge for up to 3 days. The glaze thickens, so add a splash of water when reheating. Pro tip: they freeze beautifully before glazing—so you can whip up the sauce fresh when you’re ready to impress.
Variations and Substitutions:
The beauty of this Pumpkin Pie Glazed Meatballs Recipe is that it’s flexible. Like stretchy pants after Thanksgiving.
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Swap beef for ground turkey, chicken, or pork.
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Gluten-free? Use GF breadcrumbs and double-check your soy sauce.
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No apricot preserves? Try peach jam or orange marmalade.
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Hate heat? Skip the cayenne. Love it? Double it.
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No pumpkin purée? Swap in butternut squash purée—close enough.
What to Serve with Pumpkin Pie Glazed Meatballs?
These aren’t picky—they play nice with lots of sides.
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Stick in toothpicks and call it a cocktail appetizer.
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Serve over rice or noodles for an easy dinner.
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Pair with roasted veggies for a balanced meal (or at least the illusion of one).
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Turn into slider sandwiches—always a hit at parties.
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Sip alongside a pumpkin beer, cider, or bold red wine.
Frequently Asked Questions:
Can I make them ahead?
Yep! Bake, chill, and then glaze before serving. Easy.
Do I really need pumpkin purée?
Honestly? It makes the glaze richer and ties in the spice. Without it, you’ll miss a little magic.
Can I cook them only in the crockpot?
You can, but baked first = better texture. Crockpot-only makes them softer (which isn’t always bad, just different).
And there it is—my Pumpkin Pie Glazed Meatballs Recipe. Sweet, savory, slightly quirky, and 100% guaranteed to start a conversation at your next party. Try them out, and then tell me—are you brave enough to bring pumpkin spice to the meatball game? Or are you still side-eyeing me like my cousin did the first time I served them?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pumpkin Pie Glazed Meatballs Recipe
Ingredients
For the Meatballs:
- 1 lb ground beef
- ¾ cup panko breadcrumbs
- ½ medium yellow onion
- ¼ cup almonds
- 2 large eggs beaten
- 2 teaspoons pumpkin pie spice
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
For the Glaze:
- 1 cup pineapple juice
- ⅔ cup apricot preserves
- ⅓ cup water
- ⅓ cup brown sugar
- 3 tablespoons pumpkin purée
- 2 tablespoons soy sauce
- 1 tablespoon honey
- ½ teaspoon pumpkin pie spice
- ½ teaspoon cayenne pepper
Instructions
Prepare the oven.
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Process the aromatics.
- Place the onion and almonds into a food processor and pulse until finely minced. Set aside.
Mix the meatball base.
- In a large mixing bowl, combine the ground beef, panko breadcrumbs, onion-almond mixture, beaten eggs, pumpkin pie spice, salt, and pepper. Mix gently with your hands or utensils until just combined.
Shape and bake the meatballs.
- Using a small ice cream scoop or spoon, portion the mixture into uniform balls and place them on the prepared baking sheet. Bake on the top rack of the oven for 15–18 minutes, or until the internal temperature reaches 155°F (68°C).
Prepare the glaze.
- In a large saucepan, combine the pineapple juice, apricot preserves, water, brown sugar, pumpkin purée, soy sauce, honey, pumpkin pie spice, and cayenne pepper. Simmer over medium heat, stirring occasionally, until the mixture thickens into a glossy glaze.
Combine and finish.
- Transfer the baked meatballs into the glaze, stirring gently until evenly coated. Keep warm until ready to serve, or transfer to a slow cooker set on low for serving at gatherings.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
