Tailgating 101

Football-Ready Recipes Perfect for Game Day

Touchdown Meatballs

(Serves 8)


2 pounds of ground beef

2 eggs

¾ cup instant oatmeal

3 tablespoons dried, minced onion

¾ cup shredded mild cheddar cheese

¼ cup ketchup

1 teaspoon salt

½ teaspoon pepper

2 tablespoons vegetable oil

1 – 12 oz. bottle barbecue sauce


  1. In a large bowl, mix together the ground beef, eggs, oatmeal, onion, cheddar cheese, ketchup, salt and pepper.
  2. Roll mixture into tiny meatballs about 1 inch wide.
  3. Preheat the oven to 350 degrees.
  4. Heat oil in a large skillet over medium heat and add meatballs. Cook, frequently turning meatballs until they are browned.
  5. With a slotted spoon, transfer meatballs to a baking dish and cover with barbecue sauce.
  6. Bake for 30 minutes until sauce is thick and meatballs are cooked through.

Fried Cheese Balls

(Yields 16)


3 cups low-sodium chicken broth
Kosher salt
1 cup arborio rice
2 tablespoons pine nuts, toasted
½  cup shredded mozzarella cheese (2 ounces)
½  cup shredded fontina cheese (2 ounces)
2 tablespoons chopped fresh parsley
2 large eggs
½  cup grated parmesan cheese
1 ½ cups breadcrumbs
Vegetable oil, for frying


1. Bring broth and ¼  teaspoon salt to a boil in a medium saucepan over medium-high heat. Stir in rice, reduce heat to low and simmer until tender. Spread on a parchment-lined baking sheet and let cool completely.
2. Combine pine nuts, mozzarella, fontina and parsley in a bowl.
3. Beat eggs in a large bowl, then stir in cooled rice, add parmesan and 2/3 cup breadcrumbs. Shape the mixture into sixteen 1-½ inch balls.
4. Put remaining breadcrumbs in a shallow bowl. Press finger into center of each rice ball. Insert 2 teaspoons of mozzarella mixture; pinch the rice around the filling to enclose. Roll in breadcrumbs and place on a parchment-lined baking sheet. Loosely cover and refrigerate, 1 hour.

5. Heat ½ inch vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 350 degrees. Working in batches, fry the rice balls, turning until golden brown on all sides, about 4 minutes. Remove with a slotted spoon and drain on paper towels; season with salt.

Autumn Pasta Salad

(Serves 6)


1 8-oz package of small pasta

1 cup chopped cooked rotisserie chicken

1 cup chopped apples

1 cup chopped pears

½ cup dried cranberries

½ cup chopped celery

½ cup chopped candied walnuts

1 cup mayonnaise

3 tablespoons maple syrup

1 tablespoon apple cider vinegar

1 teaspoon salt


  1. In a medium pot of boiling salted water, cook pasta al dente. Rinse, drain, cool.
  2. In a large bowl, combine cooled pasta, chicken, apples, pears, cranberries and candied walnuts; mix well. If not serving immediately, add pears, walnuts just before serving.
  3. In a small bowl combine mayonnaise, maple syrup and salt. Blend well.

4. Just before serving, pour mayonnaise mixture over pasta mixture; toss lightly.