Buffalo Meatball Pumpkins
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.
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