Here we are in the final month of American football season. A group of blogging friends are gathering together today to have a virtual couch-gating party.
I must admit, I’ve felt really out of the loop this (and last) football season.
Once upon a time I was way more into the sport than my husband (then boyfriend) was. Somewhere we’ve flipped roles into the more traditional ones.
I blame my toddlers. They don’t want to watch football (yet. I’m sure that’ll change before I know it) and if the TV is on they’re not sure why the channel is not set to PBS Kids or Nick Jr! Oh, they’ll tolerate small amount of early morning soccer and some cooking shows, but they’re little television bandits so it’s just plain easier to keep it off.
Parenthood also means the weekends become jam packed with running errands and tackling home projects instead of posting up at the local sports bar for 3 hours.
Truth be told, I also feel lost when there’s a game on and no one to host!
If I did have the opportunity to host some friends for some football watching, I’d definitely make these Chipotle Peach Meatballs. The best part about cocktail meatballs is that they can be kept warm in a slow cooker for the entirety of the game (assuming they last long enough!). Continue reading for the recipe and some other great game day recipe ideas.
Chipotle Peach Meatballs
- 1 1/2 jars peach preserves (total of 18 oz)
- 1/2 C ketchup
- 2 chipotle peppers in adobo sauce, diced
- 1 1/2 tsp Worcestershire sauce
- 1/2 tsp kosher salt
- 1/4 tsp pepeprs
- 1/4 tsp garlic powder
- 1 bag (12-16 oz) frozen meatballs
- In a medium saucepan over medium-high heat combine peach preserves, ketchup, chipotle peppers, Worcestershire, S+P, and garlic powder. Bring to a gentle boil for 5 minutes. Add the frozen meatballs, cover, and cook on low heat for 25 minutes, until meatballs are warmed through.
*This recipe is adapted from Sam at http://www.theculinarycompass.com/chipotle-peach-meatballs/*
Be sure to check out these other great football foods:
Bacon Jalapeno Palm Poppers by Palatable Pastime
Baked Coconut Shrimp with Spicy Orange Dipping Sauce by Everyday Eileen
Buffalo Chicken Taquitos by The Redhead Baker
Butternut Squash Pizzettas by A Day in the Life on the Farm
Cheese Chili Tots by Frugal Pantry
Cheeseburger Bombs by Cookaholic Wife
Cheesy Buffalo Chicken Lasagna by Cooking With Carlee
Chipotle Peach Meatballs by Sew You Think You Can Cook
Fiesta Ranch Crispy Baked Wings by A Kitchen Hoor’s Adventures
Fried Chicken Sliders by Strawberry Blondie Kitchen
Ham and Swiss Sliders by Family Around The Table
Instant Pot Buffalo Chicken Dip by Hezzi-D’s Books and Cooks
Instant Pot Cheesy Southwestern Spinach Dip by Kate’s Recipe Box
Mini Zucchini Pizzas by Jolene’s Recipe Journal
Philly Steak Appetizer by The Freshman Cook
Slow Cooker Chicken Taco Chili by Karen’s Kitchen Stories
Texas Trash Party Mix by Amy’s Cooking Adventures
Tomatillo and Pork Chili by Simple and Savory
Warm White Bean Dip by Bear & Bug Eats