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!
Basic Balls
pumpkin pie stuffed sage sausage balls
Servings: 32 Balls
Cost: $15
Ingredients
- 4 muffins Pumpkin muffins Standard size
- ½ pie 9” pumpkin pie
- 1 lb sage sausage
- 1 lb breakfast sausage
- Pumpkin Spice BBQ Rub
Instructions
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Using your (gloved) hands, Smash muffins together with pumpkin pie in a mixing bowl. Be sure to break up large chunks of crust.
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Roll mixture into balls, approximately ¾” diameter.
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Place balls spaced apart/not touching onto a non-stick sheet and freeze
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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.
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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.
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Place meatballs on non-stick sheet and freeze.
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Sprinkle meatballs with pumpkin spice BBQ Rub and Cook at 350F (indirect) for approximately 45 minutes, 165F internal temperature.
