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Pumpkin Pie Glazed Meatballs

Pumpkin Pie Glazed Meatballs

Juicy oven-baked meatballs coated in a silky pumpkin pie–spiced glaze. Cozy, party-ready, and effortlessly weeknight friendly.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6

Ingredients
 

Meatballs

  • 1.5 lb 85% lean ground beef
  • 0.5 cup plain breadcrumbs
  • 0.33 cup milk
  • 2 tbsp mayonnaise binder
  • 0.33 cup finely minced onion
  • 2 tsp minced garlic
  • 1.25 tsp kosher salt
  • 0.75 tsp black pepper
  • 0.5 tsp pumpkin pie spice
  • 1 tbsp olive oil for the pan

Pumpkin Glaze

  • 1 cup pumpkin puree
  • 0.5 cup apple cider
  • 0.33 cup packed brown sugar
  • 2 tbsp pure maple syrup
  • 1 tbsp soy sauce
  • 1 tsp Dijon mustard
  • 1.25 tsp pumpkin pie spice
  • 0.5 tsp ground cinnamon
  • 0.5 tsp kosher salt
  • 0.25 tsp red pepper flakes optional heat
  • 1 tbsp unsalted butter to finish the glaze
  • 1 tsp cornstarch
  • 1 tbsp water to mix with cornstarch

For Serving

  • 1 tbsp chopped fresh parsley optional garnish

Instructions

Preparation Steps

  • Heat oven to 425°F. Line a rimmed sheet pan with foil and lightly oil it.
  • Soak breadcrumbs in milk for 5 minutes in a large bowl.
  • Add beef, mayonnaise, onion, garlic, salt, pepper, and pumpkin pie spice. Mix gently until just combined.
  • Form 1½-inch meatballs and arrange on the prepared pan. Drizzle with a little olive oil.
  • Bake 12–15 minutes, until browned and cooked through to 160°F.
  • Simmer pumpkin puree, cider, brown sugar, maple syrup, soy sauce, Dijon, pumpkin pie spice, cinnamon, salt, and red pepper flakes in a saucepan over medium heat.
  • Stir cornstarch with water, then whisk into the saucepan. Cook 1–2 minutes until thick and glossy. Finish with butter.
  • Toss baked meatballs in the hot glaze and simmer 2–3 minutes to coat well.
  • Sprinkle with parsley and serve warm as appetizers or over rice.

Notes

Variation: Swap ground turkey for beef and add a splash more cider to keep the glaze silky. For a party, hold meatballs warm in a slow cooker on Low for up to 2 hours. Leftovers keep 3–4 days refrigerated; reheat gently and thin the glaze with a spoonful of cider if needed.
This recipe is an original creation inspired by classic Pumpkin Pie Glazed Meatballs flavors. All ingredient ratios and instructions are independently developed.