Description
Buffalo Meatball Pumpkins are a festive fall appetizer featuring tender Italian-style meatballs coated in a creamy buffalo-pumpkin sauce. Pretzel stems and fresh herb leaves transform them into savory miniature pumpkins perfect for Halloween, Thanksgiving, or game day.
Ingredients
2.5 pounds fully cooked Italian-style meatballs, about 75 meatballs
38 pretzel rods or pretzel sticks
1 bunch fresh parsley or cilantro
1/3 cup butter
1/2 cup buffalo sauce
1/4 cup pumpkin puree
2 tablespoons ranch dressing
Instructions
- Place the fully cooked meatballs in a slow cooker. Cover and heat on high for 3 to 3 1/2 hours, or until completely heated through.
- Shortly before serving, melt the butter in a small saucepan over medium heat.
- Stir the buffalo sauce, pumpkin puree, and ranch dressing into the melted butter until smooth and evenly combined.
- Pour the buffalo-pumpkin sauce over the hot meatballs and gently stir until all the meatballs are evenly coated.
- Transfer the coated meatballs to a serving platter or tray.
- Break the pretzel rods into shorter pieces and gently push one piece into the top of each meatball to create a pumpkin stem. If needed, make a small opening first to prevent the pretzel from breaking.
- Place a small parsley or cilantro leaf next to each pretzel stem to create the appearance of a miniature pumpkin and leaf.
- Serve warm with additional ranch dressing or blue cheese dressing on the side, if desired.
Notes
For a spicier appetizer, increase the buffalo sauce or use a hotter variety.
For a milder version, reduce the buffalo sauce slightly and add a little more ranch dressing.
Fully cooked turkey or chicken meatballs can be substituted for Italian-style meatballs.
Parsley provides a mild flavor, while cilantro gives the appetizer a stronger fresh-herb flavor.
Add the pretzel stems as close to serving time as possible to prevent them from becoming soggy.
Store leftover meatballs without the pretzel stems and herb leaves in an airtight container in the refrigerator for 3 to 4 days.
Reheat in the microwave, a covered saucepan, or a slow cooker until thoroughly hot. If the sauce becomes too thick, stir in a splash of water or additional buffalo sauce.
For make-ahead preparation, heat the meatballs and prepare the sauce ahead of time, then refrigerate and reheat thoroughly before decorating.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 3 meatballs
- Calories: 154 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 32 mg
