Ah, fall is upon us. There is a nip in the air, cinnamon brooms are by the checkout lines at Publix, and everyone is starting their days off with Pumpkin Spice Lattes.
I wanted an eggfest dish that screamed fall. I prefer apple cider spices, but let’s be honest, pumpkin spice is the king of fall. (Apple pie stuffed pork loin is another recipe coming soon).
I came up with this concoction roaming Publix on an empty stomach. I saw the pumpkin muffins and pumpkin pie in the bakery…and it just came to me.
Kinda funny - we made these and never tried them before the Florida Gulf Coast Eggfest. One fell off the egg as we were taking them off to serve them, so Anna and I split it…it was pretty good. We decided to serve them to the hungry crowd gathering, and the response was overwhelmingly positive! Yummy!
- 4 muffins Pumpkin muffins Standard size
- ½ pie 9” pumpkin pie
- 1 lb sage sausage
- 1 lb breakfast sausage
- Pumpkin Spice BBQ Rub
- Using your (gloved) hands, Smash muffins together with pumpkin pie in a mixing bowl. Be sure to break up large chunks of crust.
- Roll mixture into balls, approximately ¾” diameter.
- Place balls spaced apart/not touching onto a non-stick sheet and freeze
- Combine sage and breakfast sausage (you can use all sage sausage if you want more sage flavor, or all breakfast if you want none). Work the meat well when combining.
- Flatten approximately 1oz of meat in your palm and place a frozen ball of pumpkin mixture in the middle. Form the meat around the ball, making sure no pumpkin is exposed.
- Place meatballs on non-stick sheet and freeze.
- Sprinkle meatballs with pumpkin spice BBQ Rub and Cook at 350F (indirect) for approximately 45 minutes, 165F internal temperature.