Buffalo Meatball Pumpkins: Spooky Flavorful Fall Treats

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Buffalo Meatball Pumpkins are delightful bites combining juicy meatballs with zesty buffalo sauce, perfect for fall gatherings.

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Prep Time 15

Cook Time 3 30

Total Time 3 45

Servings: 6 pumpkins

Course: Appetizers

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Meatballs

1 pack Daily Chef - Casa di Bertacchi Meatballs Gluten-free meatballs

For the Pumpkin Look

6 pieces Pretzel Rods Serve as stems for meatball pumpkins

For the Garnish

1 bunch Fresh Parsley or Cilantro Optional herb garnish

For the Buffalo Sauce

1 cup Buffalo Sauce Adjust for heat level
⅓ cup Butter Unsalted for better flavor
¼ cup Pumpkin Puree Canned or homemade
2 tablespoons Ranch Dressing Liquid ranch is best

Equipment

slow cooker
Medium saucepan

Method

Step-by-Step Instructions

Prepare Meatballs: Place the Daily Chef - Casa di Bertacchi Meatballs in a slow cooker. Set to high and heat for 3 to 3.5 hours until warm and slightly golden.
Make Buffalo Sauce: Melt the butter in a medium saucepan over low heat, then stir in buffalo sauce, pumpkin puree, and ranch dressing. Mix and cook for about 5 minutes until smooth and warm.
Combine: Pour the buffalo sauce over the warmed meatballs and stir carefully to coat. Cook in the slow cooker for an additional 10 minutes.
Garnish: Transfer meatballs to a serving tray, insert pretzel rods for stems, and top with a fresh parsley leaf for a garnish.

Nutrition

Serving: 1pumpkinCalories: 200kcalCarbohydrates: 10gProtein: 15gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 500mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 400IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days, or freeze for up to 3-4 weeks. Reheat in the microwave or slow cooker before serving.

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