Looking for a cozy, fall-inspired dinner idea? These pumpkin glazed meatballs offer a deliciously unique twist on classic meatballs with a sweet and tangy glaze, perfect for a quick weeknight meal or a crowd-pleasing dish at your next gathering. Packed with flavor and made with seasonal ingredients, this recipe is a must-try for busy families.
Why You'll Love These Pumpkin Glazed Meatballs
Easy to Make: Simple, quick prep and bake times make this an ideal weeknight dinner
Family-Friendly: Both kids and adults will love the sweet and savory glaze, making it a hit for the whole family
Meal Prep-Friendly: Meatballs can be made in batches and frozen for quick meals throughout the week
Unique Flavor Combination: The combination of pumpkin, pineapple juice, and apricot preserves creates a sweet, tangy glaze that’s different from traditional meatball recipes.
Crowd-Pleaser: Ideal for parties, potlucks, or holiday gatherings, these meatballs are easy to serve and great for sharing
Cooking Tips & Tricks
Even Meatball Size: Use a cookie scoop or tablespoon to ensure meatballs are the same size, which helps them cook evenly
Don’t Overmix: Gently mix the meatball ingredients to avoid a tough texture—overmixing can result in dry meatballs
Monitor Glaze Consistency: If the glaze thickens too much while simmering, add a splash of water or pineapple juice to loosen it
Pumpkin Glazed Meatballs Recipe
Prep: 15 mins. | Cook time: 20 mins. | Serves:10
Ingredients:
Meatballs:
2 lb. ground beef, (80% meat/20% fat)
1/3 c. grated parmesan cheese
2 tsp. pumpkin pie spice
2 eggs
1/2 c. onion, finely chopped
1 T. brown sugar
1/2 c. panko breadcrumbs
1/3 c. milk
Pumpkin Glaze:
2 c. pineapple juice
1 c. apricot preserves
2/3 c. water
2/3 c brown sugar
1/2 c pumpkin puree
4 T soy sauce
1 T cornstarch
2 T honey
1 tsp pumpkin pie spice
1/2 tsp red pepper flakes
Let's Get Started!
1. Preheat oven to 425 degrees. Line a baking sheet with aluminum and foil lightly coat with cooking spray. Add all meatball ingredients to a large bowl and use your hands to mix together. Form the mixture into about 18 meatballs, then set them on the baking sheet 1/2 inch apart. Bake for 20 minutes.
2. While meatballs are baking, prepare the pumpkin glaze. In a large saucepan, add pineapple juice, preserves, water, brown sugar, honey, soy sauce, pumpkin puree, cornstarch spice and red pepper flakes, then whisk to combine. Bring the glaze to boil then reduce to a simmer for 5 minutes. Cover and turn the heat off until the meatballs are finished cooking.
3. Remove the meatballs from the oven, add them to the glaze and gently toss to coat. Serve warm.
Jazz It Up!
Meat Options: Use ground turkey, chicken, or pork for a lighter or different flavor profile
Spice It Up: Add more red pepper flakes or a dash of hot sauce for those who like a spicier kick
Gluten-Free Option: Substitute panko breadcrumbs with gluten-free breadcrumbs to accommodate dietary restrictions
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