Buffalo Meatball Pumpkins
The Gunny Sack
Daily Chef - Casa di Bertacchi meatballs
or other pretzel sticks
bunch of fresh parsley
Put the meatballs into the slow cooker, cover and heat on high for 3 – 3 1/2 hours.
Pour the buffalo sauce (recipe below) over the meatballs and stir to coat.
To make the buffalo meatballs look like pumpkins, put them on a tray.
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.
Finish them off with a green parsley leaf.
Melt the butter and then stir in the buffalo sauce, pumpkin puree and ranch dressing.