5 from 1 vote
Buffalo Meatball Pumpkins Recipe
Buffalo Meatball Pumpkins
Prep Time
30 mins
Cook Time
3 hrs 30 mins
Total Time
4 hrs
Course: Appetizer
Servings: 75 meatball pumpkins
Author: The Gunny Sack
  • 2 1/2 pounds Daily Chef - Casa di Bertacchi meatballs about 75
  • 38 pretzel rods or other pretzel sticks
  • 1 bunch of fresh parsley or cilantro
Buffalo Sauce:
  • 1/3 cup butter
  • 1/2 cup buffalo sauce
  • 1/4 cup pumpkin puree
  • 2 tbsp ranch dressing
  1. Put the meatballs into the slow cooker, cover and heat on high for 3 – 3 1/2 hours.
  2. Pour the buffalo sauce (recipe below) over the meatballs and stir to coat.
  3. To make the buffalo meatballs look like pumpkins, put them on a tray.
  4. Break the ends off of the pretzel rods and insert them into the meatballs. Cut a small hole in the top of each meatball before inserting the pretzel, if necessary.
  5. Finish them off with a green parsley leaf.
Buffalo Sauce:
  1. Melt the butter and then stir in the buffalo sauce, pumpkin puree and ranch dressing.