I watch the Super Bowl every year. Not because I’m a football fan, but being in advertising, it’s a rite of passage to watch all Super Bowl ads when you first enter the industry. Now, I”m just excited to see what themes pop up among the brands who decided to participate this year. Then of course, there’s the food.
My usual go-to for the game are these Short Rib Nachos, recipe from the NYT. This year, one of my favorite YouTube chefs put out a recipe for Meatball-Stuffed Garlic Bread sliders, and that made my Super Bowl dish to make this year.
I won’t post all ingredients or instructions here because they’re on the Food Wishes site I linked to above. I will share a few pointers from having made these earlier today.
- Make the meatball mixture ahead of time if you’re in a rush. This will cut out prep time, and then you don’t have to use pre-made store bought meatballs.
- When using the ice cream scoop, only fill about half of the spoon, especially if you’re using King’s Hawaiian dinner rolls or rolls of similar size. Using the full ice cream scoop will make meatballs that are too big for those rolls.
- To avoid soggy rolls, especially if you’re transferring them to a party, I skipped the step of putting tomato sauce into the roll before the meatball.