Buffalo Meatball Pumpkins
Looking for AWESOME Halloween recipes? Try these Buffalo Meatball Pumpkins for your fall parties. They have a pretzel stem, parsley leaf and buffalo sauce.
Servings 25
Calories 154kcal
Ingredients
- 2.5 pounds Daily Chef - Casa di Bertacchi meatballs about 75
- 38 pretzel rods or other pretzel sticks
- 1 bunch fresh parsley or cilantro
Buffalo Sauce:
- ⅓ cup butter
- ½ cup buffalo sauce
- ¼ cup pumpkin puree
- 2 tablespoon ranch dressing
Instructions
- 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.
Buffalo Sauce
- Melt the butter and then stir in the buffalo sauce, pumpkin puree and ranch dressing.
Notes
Store cooled leftovers in an airtight container in the fridge for 3-4 days or in the freezer for 3-4 weeks.
Nutrition
Serving: 3meatballs | Calories: 154kcal | Carbohydrates: 2g | Protein: 8g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 223mg | Potassium: 153mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 653IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 1mg
