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Pumpkin BBQ Meatballs

November 7, 2019 by Caitlin Monson 2 Comments

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My favorite meatball recipe made with a little seasonal twist! These deliciously moist meatballs are baked in the oven and then coated with a tangy bbq sauce that’s loaded with all your favorite fall and winter flavors!
Pumpkin bbq meatballs sitting on a white plate next to a homemade sauce made of barbeque sauce, canned pumpkin and cinnamon.

I don’t know about you all, but meatballs are my absolute favorite appetizer to bring to a party! They’re hearty, delicious and let’s not forget – incredibly easy to make! Now it’s true, you can go out and buy frozen meatballs put them in some store bought sauce and call it a day… (But what fun is that?!) OR you can make your own meatballs from scratch, doctor up that store bought sauce and be the talk of the entire party! I’ll let you decide for yourself. But me? I choose the latter. Which is why I’ll be making these pumpkin bbq meatballs every single time!

What are the ingredients?

First things first babes, the ingredients! (Which I’m pretty sure you already have most of these in your house already. 😉 ) But all this recipe requires is:

  • Ground turkey
  • Canned pumpkin
  • Panko bread crumbs (You can replace this with regular bread crumbs but I’ve found that the Panko really adds to the moistness of these balls. 🙂 )
  • Onion
  • Eggs
  • Water
  • Cinnamon
  • Salt & pepper
These incredibly moist meatballs are perfect for your next appetizer party! And they're made with a secret ingredient too; pumpkin!

How do I make pumpkin bbq sauce?

Don’t worry loves, as much as I love making things from scratch I’m definitely NOT about to throw some crazy bbq sauce recipe at you! Instead you’ll just need three ingredients to make this sweet and spicy sauce!

  • Bottled bbq sauce (You can use your favorite here. But keep in mind that the taste of the sauce will change depending on the kind of bbq sauce you use. I used Stubb’s Smokey Mesquite sauce for this recipe.)
  • Canned pumpkin (NOT pumpkin pie filling)
  • Cinnamon

That’s it! Just mix these ingredients in abowl and you’ve got yourself a festive holiday bbq sauce!

Can I make these meatballs ahead of time?

Absolutely! I do this all the time. You can easily cook the meatballs a day or so before and store them in the fridge until you’re ready to eat. (Or ready to party! 😉 ) Then simply take them out, mix up the sauce and put them both in a crock pot or slow cooker and turn it on to warm until they’re fully heated through.

A close up picture of cocktail meatballs that are tossed in a homemade pumpkin bbq sauce.

How do I serve bbq meatballs for a party?

The reason I love taking meatballs to an appetizer party is because you can literally serve them in the crock pot you bring them in. I’ve tried it before where I take them out of the pot and set them up all cute on display. But the truth of the matter is, they get cold really really fast. And np one likes munching on cold balls. So just keep them in the crock pot and set it to warm and you should be good to go.

What if I want to serve these bbq meatballs as a meal? What else do I serve them with?

This is another thing my family does all the time! Not only are these great for parties, but they also make a fantastic dinner or meal prepped lunch too! Below are a few side dishes that pair amazingly well with these meatballs:

  • Citrus and pomegranate kale salad
  • Roasted asparagus
  • Mashed potatoes/mashed sweet potatoes
  • Roasted butternut squash
  • Sauteed green beans and onions
  • Corn on the cob

The possibilities are endless here but these are just a few of our favorites. If you find any other sides that you absolutely love with them, please let me know!

I just know that you’re all going to love these pumpkin bbq meatballs just as much as we do!

[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]

Pumpkin bbq meatballs sitting on a white plate next to a homemade sauce made of barbeque sauce, canned pumpkin and cinnamon.
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Pumpkin BBQ Meatballs

Moist, tangy, spicy and baked to perfection! These delicious pumpkin bbq meatballs are about to become your favorite appetizer for all those upcoming holiday parties!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Appetizer, Dinner, Lunch, Main Course
Cuisine: American, Barbecue, Crock Pot, Game day, Healthy, Holiday, Seasonal, Slow Cooker
Keyword: appetizer, bbq, crock pot, dinner, healthy, homemade, lunch, meal prep, meatballs, pumpkin, slow cooker
Servings: 58 cocktail meatballs

Ingredients

For the meatballs:

  • 2 lbs. ground turkey
  • ¼ cup pumpkin puree (NOT pumpkin pie filling)
  • ¾ cup panko breadcrumbs* (can replace with gluten free bread crumbs)
  • 1 cup onion, chopped
  • 2 eggs
  • 4 Tbsps water
  • 1 tsp salt
  • ¼ tsp pepper
  • ¼ tsp cinnamon

For the sauce:

  • 1 cup bbq sauce
  • ¼ cup pumpkin puree (NOT pumpkin pie filling)
  • ½ tsp cinnamon

Instructions

To make the sauce:

  • Place all sauce ingredients in a pot on the stove. Mix and heat over medium low heat until it's warm.

To make the meatballs:

  • Preheat the oven to 350 degrees and line a large baking sheet with parchment paper.
  • Mix all the ingredients together in a bowl with your hands. Form it into 1 inch sized balls and place them on the baking sheet.
  • Bake meatballs for 25 minutes. Once done, place the meatballs in a bowl and pour the bbq sauce over them until they're completely coated.
  • *Crock Pot Option: Once the meatballs are done baking, place them in a crock pot and pour the sauce over them. Turn the crock pot on to "keep warm" and leave the in there until you're ready to eat.

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Filed Under: Appetizer, Chicken/Turkey, Main Dish Tagged With: appetizers, bbq, bbq meatballs, crock pot, dinner, game day, healthy, holiday food, lunch, meal prep, meatballs, oven baked, party food, pumpkin, pumpkin meatballs, recipes, slow cooker

Previous Post: « Citrus and Pomegranate Kale Salad
Next Post: Apple and Brie Stuffed Chicken Breast »

Reader Interactions

Comments

  1. Alexis

    November 19, 2019 at 8:26 pm

    These look so good! Definitely bringing to the next party I go to!

    Reply
    • Caitlin Monson

      November 20, 2019 at 7:31 pm

      Yayyy! I can’t wait to hear what you think of them!

      Reply

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Recipe Rating




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Meet Caitlin

Hey there!

I’m Caitlin and I’m here to simplify California cuisine! I’m just your every day Cali girl with a huge passion for cooking and sharing simple healthy eats with a few sweet treats.

Welcome to my kitchen!

Recent Posts

  • Chopped Apple & Mandarin Salad with Creamy Poppy Seed Dressing
  • Sourdough French Toast Casserole with Blueberries
  • Easy Pizza Pasta Salad
  • Easy Protein Mocha Smoothie
  • Loaded Greek Salad with Chicken & Avocado

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AVOCADO, TOMATO & MOZZARELLA SALAD! Can I get a he AVOCADO, TOMATO & MOZZARELLA SALAD! Can I get a hell yeah?!🙌🏻
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One thing you’ll learn about me - I put avocado on EVERYTHING!🤗 (Which is a little ironic considering I hated avocados as a kid...😳 Weird...I know.) But dangg was it delicious in this salad! It’s super simple to make, loaded with fresh & bright flavors & a fun spin on your classic caprese!😍
P.S. Try it on some sourdough for a fun toast topping too!
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Hope you’re all having a great Thursday loves!😊💕
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Avocado, Tomato & Mozzarella Salad🥑
Cherry tomatoes, halved
Mozzarella balls
Avocado, diced
Fresh basil, sliced thin
1/2 cup balsamic vinegar (you can add 1 Tbsp of coconut sugar to this too if you like it sweeter)
Salt & pepper, to taste
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1. Bring your balsamic vinegar (& sweetener if using) to a boil in pot on the stove over medium high heat. Let it simmer for 8-10 minutes or until it’s slightly thickened. Let it cool completely.
2. Then add your tomatoes, mozzarella, avocado & fresh basil to bowl & toss with your balsamic “dressing”.
3. Sprinkle it with salt & pepper to taste & serve immediately. 
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#kaleforniakravings #dinner #caprese #capresesalad #salad #healthydinner #easyrecipes #easymeals #dinnerideas #healthyeats #healthylunch #wholefoods #lunchideas #healthfood #healthyfood #quickmeals #foodblogger #glutenfreerecipes #glutenfreefood #feedfeed #healthyrecipes #huffposttaste #realfood #thekitchn #healthyfoodshare #mealprep #foodblogfeed #goodmoodfood #healthyfoodporn @thefeedfeed @thekitchn @huffposttaste
Another day, another salad... And I’m about to d Another day, another salad... And I’m about to dive head first into this CHOPPED APPLE & MANDARIN SALAD with CREAMY POPPY SEED DRESSING!😍 [Ad]
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Does anyone else love making their own salad dressings? Because SAME. HERE!🙋🏼‍♀️ (It actually feels a little weird whenever I use store bought dressing now...😳) But I just love that I can tailor them to fit my taste buds & use better for you ingredients too. Just like this easy poppy seed dressing!🤗 It’s protein packed with Greek yogurt & helps support a healthy immune system with a good dose of apple cider vinegar. Not to mention it’s absolutely delicious on this fresh & fruity salad too!😉 (Side note: @sprouts is the only place I get my ACV because they have the best pricing for all organic vinegars.) So pop on over to your local @sprouts & pick up all these ingredients ASAP!
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Hope you’re having a great Tuesday loves!😊💕
(Full recipe & tips are on my website. Link in bio⬆️)
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Chopped Apple & Mandarin Salad🍎
Kale, leaves cut off the stem & chopped
Honeycrisp apples, diced
Mandarin oranges
Dried cranberries
Toasted pecans (toasted at 375 degrees for 5-6 mins)
Poppyseed Dressing: 2 Tbsp olive oil + 2 Tbsp ACV + 2 Tbsp maple syrup + 2 Tbsp plain Greek yogurt + 1 tsp poppy seeds
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1. Massage the kale in 1 Tbsp of your dressing. Then add your apples, mandarins & dried cranberries.
2. Toss the salad in your dressing & top with pecans right before serving!
Currently craving a big ol’ bowl of this ONE POT Currently craving a big ol’ bowl of this ONE POT BROCCOLI MAC & CHEESE!🤗
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Creamy, cheesy & made with minimal ingredients too?? It doesn’t get much better than that in my book by loves! (And the fact that it only takes 10ish minutes to make too is just icing on the cake.😉) Bring on all that cheesy goodness please!😍
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Hope you’re all having a fantastic Monday!😊💕
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One Pot Broccoli Mac & Cheese🧀
2 cups dry rotini pasta (use gluten free if needed)
2 cups almond milk (or your favorite milk)
1 cup water
1 cup broccoli, cut into bite-sized pieces
1 3/4 cup shredded cheddar cheese
1/2 tsp ground mustard
3/4 tsp salt
Black pepper, to taste
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1. Pour the milk, water, pasta & salt into a large pot & bring it to a boil. Boil the pasta for 8-10 minutes or until most of the liquid has evaporated.
2. Then add your broccoli & boil for an additional 2 minutes. (The broccoli will give off a lot of water so make sure there is very little water in the pot before adding your broccoli.)
3. Once the broccoli is cooked, add your cheese, ground mustard & pepper & stir until the cheese has melted. Serve immediately!
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#kaleforniakravings #macandcheese #macaroni #healthydinner #dinnerideas #healthylunch #lunchideas #comfortfood #easyrecipes #healthyeats #simplerecipes #wholefoods #easymeals #quickmeals #feedfeed #meatlessmonday #foodblogger #huffposttaste #glutenfree #glutenfreefood #healthyrecipes #healthyfood #realfood #foodblogfeed #healthyfoodshare #healthfood #easydinner #goodmoodfood #healthyfoodporn @thefeedfeed @thekitchn @huffposttaste
Weekend plans include: Devouring this SOURDOUGH FR Weekend plans include: Devouring this SOURDOUGH FRENCH TOAST CASSEROLE with BLUEBERRIES & all the maple syrup!🤗
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French toast has always been my jam. (Even as a little one!) But I’ve never tried making a casserole with it until now. All I can say is...holy moly have been missing out!😱 It’s super soft & “custardy” in the center, perfectly toasted on top & then you get that juicy burst from a warm blueberry... Ohhhh baby, that’s breakfast heaven right there!🤤 Swipe ➡️ to see that close up!
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Hope you’re having a great Friday loves!😊💕
(Full recipe & tips are on my website. Link in bio⬆️)
.
Sourdough French Toast Casserole🍞🫐
5 cups sourdough bread, cut into cubes
2 eggs
3/4 cup unsweetened almond milk
2 Tbsp maple syrup
1/2 tsp vanilla
1/2 tsp cinnamon
1 cup blueberries
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1. Whisk the eggs, milk, syrup, vanilla & cinnamon together & set it aside.
2. Spray a 7x11” pan with nonstick cooking spray & spread half of your bread cubes on the bottom. Then sprinkle half of your blueberries over the top & repeat the layers.
3. Pour your egg mixture over the top and cover the pan with foil. Let the pan sit in the fridge for 2 hours - overnight.
4. Then bake it uncovered at 350 degrees for 30-40 minutes. Serve with extra blue fries & syrup!
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#kaleforniakravings #frenchtoast #frenchtoastcasserole #breakfastideas #healthybreakfast #brunchideas #breakfastrecipes #breakfastlover #dairyfree #comfortfood #quickmeals #wholefoods #easyrecipes #easymeals #simplemeals #healthyish #foodblogger #huffposttaste #thekitchn #thefeedfeed #healthyrecipes #healthyfrenchtoast #realfood #healthyfood #healthyfoodshare #thenewhealthy #feedfeed #goodmoodfood #healthyfoodporn @thefeedfeed @huffposttaste
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