By Suzanne Corbett, Travel / Food Editor


It’s nearly game day, which means its time to party. It also means you need a menu fast. A menu that will make your Super Bowl party a winner.  After all Super Bowl Sunday is all about the food. Fact is Super Bowl has become the second biggest eating day in America after Thanksgiving.


Not unlike Thanksgiving Super Bowl Sunday has its traditional foods; hot wings, pizza and chips. It’s estimated that Super Bowl fans will eat 1.3 billion wings, 12.5 pizzas and 11.2 million pounds of potato chips during the game. Nachos and chili along with a fair share of salsa and guacamole also makes a showing on game day. 


This year my Super Bowl menu is a mix of the traditional with a twist. Reflecting the latest Super Bowl food trend of giving classics flavors and dishes a spin to create something new such as Buffalo Chicken Meatballs or a gourmet flatbread. Sabra’s test kitchens have created a Mediterranean Nacho Bar - switching out refried beans with hummus and tortilla chips with pita chips.  And don't underestimate those kitschy recipes as football shaped cupcakes or cheese ball.  Sounds like silly kids stuff but fun nonetheless, which often times are downright good.


Before ordering the pizza or wings consider my draft picks for this week’s big game menu. All easy and fast to make and designed to keep your fans happy.



Buffalo Chicken Meatballs


¼ cup minced red onion

3 cloves garlic, minced

1 egg white

¼ cup grated parmesan cheese

¼ cup panko bread crumbs

1 tablespoon dried parsley

½ teaspoon salt

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon pepper

1 pound ground chicken breast

4 ounces block feta cheese, cut into 16 small cubes

1 cup butter

1 cup hot sauce (such as Frank’s RedHot Sauce)


Heat oven to 400 degrees.  In a large bowl combine red onion, garlic, egg white, parmesan, panko bread crumbs and seasonings. Mix in chicken meat and mix but don't over mix.  Divide meatball mixture into ounce balls – or about 16 portions. Place a cube of cheese in the center of each and shape meat around cheese to form a ball. Place on a rack set on top of a baking sheet. Bake for about 18-20 minutes.


As meatballs bake make the sauce by letting butter in a large skillet over a medium heat. Add hot sauce and heat together over a medium heat. Add meatballs and cover with sauce. Serve warm.


Makes about 16 meatballs. Meatballs can be made larger, if desired.



Bacon Sriracha Football Cheese Ball


1pound thick-cut bacon

¼ cup packed brown sugar

1 teaspoon crushed red pepper flakes

8 ounces Siriacha Gouda Cheese (can substitute any hot pepper cheese)

4 ounces cream cheese, softened

2 tablespoons butter, softened

1 green onion, thinly sliced

1 teaspoon soy sauce

½ teaspoon garlic powder

¼ teaspoon pepper

1 slice mozzarella cheese, cut into thin strips

Heat oven to 400 degrees. Place baking rack on an aluminum foil-lined rimmed baking pan. Place bacon strips in a single layer on rack; sprinkle with brown sugar and red pepper flakes. Bake about 15 minutes or until crisp. remove form oven and cool. Crumble bacon and refrigerate.


In a mixing bowl beat gouda, cream cheese, butter, green onion, soy sauce, garlic power and pepper beat until well blended. Shape into a ball and wrap in plastic wrap and chill for an hour.  Shape into a football and cover with the reserved crumbed bacon. Arrange mozzarella on “football to resemble laces.


Makes 8-10 servings.


Mediterranean Nacho Bar

Sabra Hummus

Diced tomatoes

Chopped green onions

Chopped zucchini (1/4-inch chunks)

Chopped Greek olives

Chopped pepperoncinis

Shredded lettuce

Crumbled feta cheese

Grilled chicken

Pita chips

Assemble hummus, tomatoes, green onions, zucchini, olives, pepperoncinis, lettuce, cheese and chicken in buffet format.  Serve with pita chips.




Olive Bar Flatbread

3   tablespoons Roasted Red Pepper Hummus

1 flatbread or pizza shell

1/2 cup desired vegetables, chopped (olives, roasted peppers, peppadew or artichokes)

3 miniature mozzarella balls, sliced

2 cups arugula

2 tablespoons lemon juice

1 tablespoon olive oil

1/2 teaspoon salt

1 teaspoon pepper


Heat oven to 400 degrees Place hummus on flatbread. Top with desired vegetables and mozzarella. Bake on lower rack 10-12 minutes, or until crispy and browned. Toss arugula with lemon juice, olive oil, salt and pepper. Place on flatbread and serve. Serve 2