The matchup for Super Bowl LVIII is set, but when our favorite teams are out of contention, we become more interested in what’s on the table than who’s on the field. However, we’re still fans of the game. So let’s embrace a football state of mind as we plan our game day party with these recipes.

And take this opportunity to sample beer from local breweries, or serve batch cocktails or one specialty cocktail to avoid spending the night playing mixologist (unless that’s your calling). Don’t forget to have spirit-free options; there’s a variety of locally made shrubs, seltzers, sodas and teas — give them a try.

Serve these spicy meatballs as is or in wraps, with a salad as an entree, as a pizza topping (cut cooked meatballs in half), or as a Buffalo chicken meatball sub.

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Buffalo Chicken Meatballs

INGREDIENTS

For the meatballs:

1 lb. ground chicken

1 clove garlic, minced

2 tbsp. finely diced celery

1 green onion, sliced

1/3 c. plain breadcrumbs

1 large egg

3/4 c. plus 1 tbsp. Louisiana-style hot sauce (such as Frank’s RedHot), divided

1/2 tsp. kosher salt

1/2 tsp. ground black pepper

4 tbsp. (1/2 stick) butter

For serving:

Celery sticks and leaves

Carrot sticks

Crumbled blue cheese

Peppery Ranch Dressing (see recipe) or your favorite ranch or blue cheese dressing

DIRECTIONS

Preheat oven to 400 degrees. Line a sheet pan with parchment paper.
In a large bowl, combine the ground chicken, garlic, celery, green onion and breadcrumbs. Crack in the egg, add 1 tablespoon of the hot sauce, along with the salt and pepper, and stir until everything is combined.

Using a tablespoon or small scoop, drop portions of the mixture on the prepared sheet pan. Bake meatballs until they’re cooked through and browned around the edges, about 15 minutes.

To prepare the sauce, combine the butter and remaining 3/4 cup hot sauce in a deep skillet over medium heat. Heat the mixture until it’s just starting to bubble, then turn off the heat. Scrape the baked meatballs into the sauce and toss until they’re totally coated.
Transfer the meatballs to a platter and pour any extra pan sauce on top.

Serve with celery, carrots, blue cheese crumbles, and ranch dressing and garnish with celery leaves. Makes about 32 meatballs.

From “The Pioneer Woman Cooks: Dinner’s Ready,” by Ree Drummond (William Morrow, 2023).

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Peppery Ranch Dressing

INGREDIENTS

1 c. mayonnaise

1/2 c. sour cream

1 clove garlic, peeled and minced

1/4 c. fresh flat-leaf parsley leaves, minced

2 tbsp. minced fresh dill

1 tbsp. minced fresh chives

1 tsp. Worcestershire sauce

Dash of hot sauce

Pinch of kosher salt

1 tbsp. tricolor peppercorns, crushed

1/2 tsp. ground black pepper

1/4 to 1/2 c. buttermilk, as needed for desired consistency

DIRECTIONS

In a medium bowl, combine the mayonnaise and sour cream. Add garlic, sprinkle in the parsley, dill and chives and then add the Worcestershire, hot sauce, salt, crushed peppercorns and ground black pepper. Add 1/4 cup of buttermilk, and stir until everything is combined. Add more buttermilk until you reach the desired consistency. Taste and adjust the seasonings (the garlic flavor will deepen as it sits in the fridge).

Transfer the dressing to a lidded jar and keep in the fridge for up to 10 days. Makes 2 cups.

From “The Pioneer Woman Cooks: Dinner’s Ready,” by Ree Drummond (William Morrow, 2023).

This boozy take on classic wings is from chef Corey Picha of Tattersall Distilling in River Falls, Wis.

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Rye Whiskey-Glazed Wings

INGREDIENTS

For the whiskey glaze:

4 tbsp. Tattersall Rye Whiskey

1 1/2 c. (3/4 lb.) brown sugar

1 c. soy sauce

1 c. ketchup

2 tbsp. Sriracha

2 tbsp. apple cider vinegar

1 tbsp. granulated garlic

2 tsp. onion powder

2 tsp. paprika

1 tsp. cayenne pepper

2 tbsp. honey

2 tbsp. lime juice

3/4 c. (1 1/2 sticks) unsalted butter

For the wings:

2 lb. bone-in chicken wings

2 tsp. salt

1/2 tsp. freshly ground black pepper

Blue cheese dressing, for serving

DIRECTIONS

Preheat oven to 400 degrees. Line a baking sheet with foil or parchment.

To prepare the glaze: In a medium saucepan over medium heat, heat whiskey until it’s reduced by roughly 20%. Add brown sugar, soy sauce, ketchup, Sriracha, vinegar, garlic, onion powder, paprika, cayenne, honey and lime juice. Heat, stirring frequently, until fully incorporated.

Remove from heat and slowly add in butter until fully incorporated.

To prepare the wings: Season wings with salt and pepper. Bake until the chicken skin is golden brown and crispy, and the internal temperature reaches 165 degrees, 30 to 40 minutes. Fully coat wings with whiskey glaze and serve with blue cheese dressing. Serves 4.

Tribune News Service

Buffalo Chicken Meatballs are great on their own or tucked in a sub. (Photo Metro Creative Services)