It’s football season—time to stoke fans with tasty tidbits and nifty noshes! Here’s how to make it happen without doing overtime in the kitchen.
I grew up in a family of great cooks who didn’t mind spending long hours over the stove. I seem to have inherited an appetite for good food but not the desire for extended time preparing it. I’m all about quick and easy most days, especially game days.
I love trying new tastes but I admit to having an abiding fondness for comfort food. It’s going to taste good and be satisfying. Familiar favorites are popular with guests too.
These Saucy Meatball Sliders have it all going on.
A can of SPAM® Classic is the basis for these yummy, personal-sized sandwiches. SPAM® has been an American icon since 1937 when it was launched as “The Meat of Many Uses.” Andit is.
Its popularity continues to fuel hungry folks in over 40 countries, including the eager fans at my house. We like the high quality, pork-flavored meat and I especially appreciate the convenience.
Being able to have a few SPAM® products in my pantry—there are 15 varieties—means an effortless meal in a can is always a possibility.
Saucy Meatball Sliders have a tantalizing zing yet they’re comfortably familiar (who doesn’t love meatballs?). They’re also easy to dress up to add to game day festivities. Just poke a football themed pick in and arrange a batch on a platter.
They won’t last long!
I found this recipe on the brand’s website, spam.com, where you’ll be stoked to find an amazing assortment of recipes for the Big Game.
- 1 12-ounce can SPAM® Classic
- slices uncooked bacon
- 1/2 pound ground pork
- 1 cup breadcrumbs
- 2 eggs
- 2 tablespoons brown sugar
- 2 teaspoon ground mustard
- 1 teaspoon salt
- 2 cups ketchup
- 1 1/2 cups brown sugar
- 1 teaspoon ground mustard
- Bread: Hawaiian rolls
- Preheat oven to 350 degrees F. Put SPAM®, bacon and pork in food processor and pulse briefly to chop fine. Do not puree.
- Place mixture in large bowl with remaining meatball ingredients; mix well to combine. Using your hands, shape mixture into balls, 1 to 2 inches in diameter. Arrange in casserole pan.
- Combine sauce ingredients in small pan. Bring to boil. Reduce heat to simmer for 2 minutes, stirring frequently. Pour over meatballs.
- Bake for 15 minutes, baste meatballs, and turn them in the pan. Continue baking another 15 minutes or until internal temperature is 165 degrees F. Baste occasionally with sauce. Serve on rolls, adding pan sauces on top.