by Bobbie Ames | Food and Entertainment Editor
Hosting a great Super Bowl party at home is easier than you think!
Tips for a great at home Super Bowl party:
• Keep it casual. This is absolutely the time for paper plates and plastic cups.
• Provide some friendly competition and party games like ring toss, corn hole, ladder ball and bocce to entertain those guests who only have one eye on the television.
• Surprise your guests with some unexpected food and drink. Try pairing international flavors with their perfect craft beer counterparts.
Serve these delicious make-ahead meatballs for your next at home party. Serve each type of meatball with small skewers or toothpicks for easy handling. Place cold brews in ice-filled buckets within reach of each platter.
1 1/2 pound ground chuck
1 1/2 pound ground pork or pancetta
1 1/2 cups panko or regular breadcrumbs moistened with 3/4 cup whole milk
1 cup grated Parmigiana-Reggiano
2 eggs, beaten
1 tablespoon minced garlic
1/2 bunch fresh parsley, chopped fine (about 1/4 cup)
1 teaspoon salt
1 teaspoon ground black pepper
2 jars of marinara sauce (I like Rao’s)
Preheat oven to 400 degrees.
In a large bowl, use your hands to mix the chuck and pork, Parmigiana, eggs, milk/breadcrumb combination, garlic, parsley, salt, and pepper.
Roll the meatballs; for appetizers they should be about 1 1/2” in diameter. Use an ice cream scoop to make the balls more uniform.
When you have rolled the meatballs, place them an inch apart on an oiled cookie sheet.
Put pan in the oven and bake for 20 minutes; turn meatballs over half way through the cooking process.
While the meatballs are in the oven, put the marinara sauce in a large pot and heat it until it simmers.
When the meatballs are done, use a spatula to remove them from the pan. Put them into the sauce, and let them simmer for 10 minutes. Remove the meatballs from the sauce with a slotted spoon and place in a serving bowl.
Transfer the sauce into a different serving bowl and serve next to the meatballs with a small ladle or gravy spoon.
Serve with crostini (meaning “little toast” in Italian), shaved parmesan cheese and fresh parsley. Pair with an American Blonde Ale, American Pale Lager, Light Lager or a Maibock / Helles Bock.
1 1/2 pounds ground turkey
4-6 ounces feta cheese
1 small zucchini
1/2 cup panko bread crumbs
1 tablespoon fresh mint
1/2 cup fresh parsley
1 clove minced garlic, skin removed
1 tablespoon lemon zest
1 tablespoon lemon juice
2 tablespoon olive oil
1 large egg beaten
~ 1/4 cup of chicken broth if needed to moisten mixture
Salt and pepper to taste
Pre-heat oven to 400 degrees.
In a food processor, chop zucchini, mint, parsley and garlic. Transfer to a bowl.
Add ground turkey, feta cheese, panko bread crumbs, egg, lemon juice and zest, olive oil, salt and pepper; mix with hands.
Form into 1 1/2” meatballs and place on an oiled baking sheet.
Place in the oven for approximately 10 minutes; turn meatballs over and continue to cook for about 10 minutes more.
While baking, make the dipping sauce and salad.
Yogurt Sauce: Process 1 cup plain Greek yogurt, 1 clove fresh garlic , 1 tablespoon minced garlic or ½ tsp. garlic powder, pinch of salt, teaspoon of lemon juice, and one peeled and seeded European cucumber. (Also called the English cucumber, it is a variety of “seedless” cucumber that is longer and slimmer than other varieties. They do not have a layer of wax on them, and the skin is tender when ripe.)
Salad: Cut grape tomatoes in half. Add seeded and diced European cucumber and olives. Sprinkle with lemon juice, olive oil and salt and pepper.
Serve with toasted pita bread, diced cucumbers/tomatoes, Greek olives, the yogurt sauce and salad. Pair with a White beer, English Pale Ale, Light Lager or Tripel.
To continue the theme, make a sundae bar with pre-scooped 1 ½” balls of ice cream for dessert.
Leave ice cream out of the freezer until slightly soft. Working quickly, form round balls out of the ice cream using a small ice cream scooper. Place balls on a baking sheet covered with wax paper, and put them back into the freezer to harden.
When guests are ready for dessert, remove ice cream balls from the freezer and put them into a large serving bowl.
Place on the table with an assortment of delectable toppings.
Topping Ideas for an Ice Cream Sundae Bar: High-quality chocolate sauce, butterscotch sauce, crumbled Heath bars, crumbled Oreo cookies, mini-marshmallows, crushed peppermints, fresh berries, chopped nuts, chocolate chips, whipped cream.
Looking for a fun-filled gourmet adventure? Step up your game by hosting a custom-tailored tailgate party. www.CooksandCapers.com.