Valerie Bertinelli Shows How to Make Pumpkin Spice Meatball Recipe

Valerie Bertinelli joins Drew Barrymore in the kitchen to whip up her delicious recipe for pumpkin spice meatballs!

Valerie’s Pumpkin-Spiced Swedish Meatballs with Pumpkin Butter

Serves: 8
Time: About 45 minutes

Ingredients

For the meatballs:

• 1 lb ground beef
• ½ lb ground pork
• ½ cup breadcrumbs
• ¼ cup whole milk
• 1 egg
• ½ small onion, very finely grated or minced
• 2 cloves garlic, finely grated
• ½ tsp pumpkin pie spice (plus a pinch more for garnish)
• ½ tsp ground allspice
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• 2 tbsp butter (for frying)

For the gravy:

• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups beef stock
• ½ cup heavy cream
• 1 tsp Worcestershire
• ½ tsp Dijon mustard
• Salt and pepper, to taste

For serving:

• Storebought pumpkin butter (warmed slightly)
• Fresh parsley, for garnish

Instructions

1. Mix the meatballs:
   In a large bowl, stir together breadcrumbs and milk. Let sit 2 minutes until softened. Add egg, onion, garlic, pumpkin pie spice, allspice, salt, and pepper. Stir until combined. Mix in the ground beef and pork until just combined—don’t overwork.
2. Form and cook:
   Roll mixture into 1-inch balls. Heat 2 tbsp butter in a large skillet over medium heat. Brown the meatballs in batches, turning to get color on all sides (they don’t need to be fully cooked yet). Remove to a plate.
3. Make the gravy:
   In the same skillet, melt 3 tbsp butter. Whisk in flour and cook for 1 minute until golden. Slowly whisk in beef stock, scraping up browned bits. Stir in cream, Worcestershire, and mustard. Simmer until thickened, 5–7 minutes. Season with salt and pepper.
4. Finish the dish:
   Return meatballs (and any juices) to the skillet. Simmer gently in the gravy until cooked through, 8–10 minutes.
5. Serve:
   Garnish with parsley and (optional) a light dusting of pumpkin pie spice for aroma. Serve with pumpkin butter on the side.

STEP OUTS:

STEP ONE: MIX MEATBALLS 

-ADD pumpkin pie spice and allspice to pre-mixed bowl 

-ADD pork and ground beef 

Tip: Beef brings a hearty meat flavor, while pork adds sweetness and juiciness to your meatballs 

STEP TWO: FORM AND COOK 

-FORM balls 

-ADD meatballs to skillet and brown 

Tip: Don’t overwork your meat to ensure they do not dry out 

STEP THREE: MAKE GRAVY 

-MELT butter and WHISK flour and cook until golden 

-WHISK beef stock and stir in cream, Worcestershire, mustard