No forks necessary for this meal! It's all convenient finger food for eating with your eyes glued to the Super Bowl!
The big game is another great excuse to get creative in the kitchen and keep your game day guests very happy!
On the menu:
Beer Margaritas - Yep, that's right! Might as well get it all in your system at once!! Besides, it's delicious.
Mini Grilled Meatball Grinders
Pretzel Bites with Cheesy-Habanero Dipping Sauce
Homemade French Onion Dip (courtesy Saveur magazine)
Step 1: Mini Grilled Meatball Grinders
When I have time I really enjoy making as many things from scratch as I can, however, if you want to substitute store bought marinara and italian dressing you can.
All of the recipes in this instructable are my own except the French Onion Dip - here is the link:
For the meatball mini grinders you will need the following items and recipes:
Meatballs - photos 1-9
1 lb ground beef
1 t. salt
1 t. black pepper
3 T. milk
1/4 c. bread crumbs
2 T. fresh parsley - finely minced
4 cloves garlic - finely minced
1/4 onion - finely minced
In a medium mixing bowl whisk egg. Add milk and bread crumbs, salt and pepper. Let soak for 3-5 minutes. Add in ground beef, onion and garlic. Mix just to combine. Do not over mix. Roll into round balls to fit a meatball grill basket. Makes 12 meatballs. (If you don't have a meatball grill basket bake the meatballs in the oven at 400 degrees F. for about 15-20 minutes.)
Heat gas grill to 400 degrees F. Grill 10 minutes each side. Since it is only 28 degrees today my husband gets to do this part!
While you are grilling throw the buns on the grill just to give some marks. This is optional but you're already out there so do it!
After meatballs are grilled slice each meatball into thirds.
Marinara - photos 10-17
3 T. olive oil
1/2 large onion - finely diced
9 cloves garlic - minced
2 cans diced tomatoes
1 can tomato sauce
2 T. Italian seasoning
1 t. white pepper
1 T. salt
In a medium sauce pan heat olive oil. Add onion and garlic and sauté until transparent. Add diced tomatoes, tomato sauce and spices. Stir to combine. Cook on low heat for one hour. Purée with immersion blender and continue to cook on low for two more hours.
Italian Dressing - photos 18-20
1/4 c. red wine vinegar
1/2 c. olive oil
1 T. italian seasoning
1 t. garlic powder
1 t. onion powder
2 t. agave nectar or honey
pinch of salt
dash of pepper
Add all ingredients to a jar or shaker and shake to combine. Leave at room temperature until ready to use.
Layer from bottom to top - bottom bun, Italian dressing, meatball (1 meatball or 3 slices), marinara, provolone cheese. Before you add the top bun put under the broiler until cheese is melted. Remove from broiler and add top bun.