Looking to host the best football party for your friends and family? Besides having a TV everyone can gather around to watch every play, the other component of having an amazing football gathering is the food!
With our tips for serving food and drinks on game day and our top football party food recipes, your party is pretty much guaranteed to be a hit.
Tips for Serving Football Party Food
- Finger foods and casual fare is the way to go. Everyone will be taking their food with them to watch the game, so having finger foods and foods that are easy to carry and eat in front of the TV are the way to go.
- Set up food buffet-style in a location that’s easily accessible, such as on a large coffee table, dining room table, kitchen counter or island.
- Have small plates, napkins, utensils, toothpicks (for picking up finger foods) and cups set out so guests can easily serve themselves.
- Place bowls of snacks such as nuts, popcorn and pretzels on side tables.
- Offer a variety of drink options so everyone can find something they like, including non-alcoholic beverages for kids and those who don’t drink. Be sure to have plenty of water.
- Set a galvanized bucket filled with ice next and place beer and/or white wine in the ice.
- Have another ice-filled bucket with drinks for kids, like juice boxes and lemonade, and keep it in a spot where kid can easily grab a drink.
5 Perfect Football Recipes for Your Game Day Party
Football and food, that’s all you need. And you can’t go wrong with these crowd-pleasing recipes!
1. Sriracha Teriyaki Chicken Meatballs
Our Sriracha Teriyaki Chicken Meatballs have a deliciously distinct Asian flavor that’s always a hit. Easy to eat, they make the perfect game day appetizer.
- 2 Tbsp. Ginger Teriyaki Spice Blend
- 2 Tbsp. Sriracha Sauce Powder, divided
- 2 ½ Tbsp. Ginger Sugar
- 6 oz. firm tofu
- 10 oz. ground chicken breast
- ½ cup + 2 Tbsp. sake
- 1/3 cup panko style breadcrumbs
- 2 eggs, lightly whisked together
- ¼ cup soy sauce
- 1 Tbsp. ketchup
- Preheat oven to 375°F. Line a baking sheet with aluminum foil and spray with non-stick cooking spray.
- Wrap tofu in a clean dish towel. Twist and wring as much liquid out of tofu as possible.
- Combine chicken, tofu, Ginger Teriyaki Spice Blend, 1 Tbsp. Sriracha Sauce Powder, 2 Tbsp. sake, breadcrumbs, and eggs in a large bowl. Lightly knead mixture together until evenly combined.
- Shape into 1½- 2” meatballs and place on prepared baking sheet and bake 12-14 minutes, or until just cooked through.
- While meatballs are baking, bring ¼ cup soy sauce, ½ cup sake, 1 Tbsp. Sriracha Sauce Powder, ketchup, and Ginger Sugar to a boil in a large non-stick skillet over medium-high heat. Reduce liquid, stirring occasionally until thick, 2-4 minutes. Remove from heat.
- Transfer cooked meatballs to skillet with sauce and gently toss to thoroughly glaze. If sauce becomes too thick, stir in 1-2 Tbsp. hot water.
- Serve hot or chill in refrigerator for 2-4 hours to serve chilled.
2. Pepperoni Pizza Burger Sliders
Pepperoni Pizza Burger Sliders are perfectly seasoned and are a great way to elevate traditional sliders.
- 2 Tbsp. Pizza Seasoning Spice Blend
- 2 Tbsp. Romano Cheese Powder
- 24 oz. lean ground beef
- 4 Tbsp. unsalted butter
- 8 slider buns
- 4 slices of deli-style mozzarella cheese, cut in quarters
- 16 thin slices of pepperoni
- 4 oz. jarred pizza sauce
- Preheat oven to 275°F.
- Combine ground beef and Pizza Seasoning Spice Blend in a medium bowl and mix gently together.
- Divide beef into 8 portions, shape into meatballs, then gently press into round patties.
- Heat a large non-stick skillet or grill pan over medium heat. Grill hamburger patties 3-4 minutes on each side until cooked to personal preference. Remove and place on a baking sheet in oven to keep warm.
- Melt butter and Romano Cheese Powder together in a bowl in the microwave. Stir well to combine.
- Brush tops and bottoms of buns with melted butter mixture using a small basting brush. Wipe skillet dry and toast buns face down until lightly browned. Remove and set aside.
- Remove hamburger patties from oven, place bottom of buns on baking sheet, followed by a patty, mozzarella cheese, 2 slices of pepperoni, and a dollop of pizza sauce.
- Return sliders to oven, allowing cheese to melt, 4-6 minutes. Divide sliders on plates and add tops of buns.
3. Baked Buffalo Cauliflower
Baked Buffalo Cauliflower will become an instant favorite for those who love extra heat. Cauliflower florets are seasoned and battered with delicious spices and – if that wasn’t enough – they’re then coated in a blazing wing sauce!
- 1/8 tsp. Garlic Powder
- 1/4 tsp. Onion Obsession
- 1/4 tsp. Petite Sea Salt
- 1 head of cauliflower
- 1/2 cup all-purpose flour
- 1/4 cup water
- 1/4 cup beer (can replace with an additional ¼ cup water if desired)
- 1/3 cup butter, melted
- 1/2 cup buffalo wing sauce
- Preheat oven to 450°F. Line a baking sheet with aluminum foil. Spray with non-stick cooking spray.
- Wash the head of cauliflower, remove the majority of the stem, and cut into bite-size florets. Allow to dry.
- Create the batter, combining: flour, water, beer, Garlic Powder, Onion Obsession, Brazilian Petite Atlantic Sea Salt, and a dash of the buffalo wing sauce in a medium bowl.
- Dip cauliflower florets into the batter until evenly coated. Place the cauliflower florets on the prepared baking sheet in a single layer, leaving room between the pieces.
- Bake for 15-20 minutes, or until the batter begins to harden. Remove pan from oven and allow pieces to cool for a few minutes. In the meantime, mix the remaining wing sauce and butter in a bowl. Coat each piece with the wing sauce mixture and place gently back onto the pan.
- Return to the oven and continue to bake for 10-12 minutes. Remove from oven when the sauce is no longer wet.
- Allow to cool and serve with your favorite dip!
4. BBQ Pork Pizza
Barbecue lovers will be in for a treat with this BBQ Pork Pizza made with a sweet balsamic glaze, a medley of cheeses, arugula, and caramelized onion. Greek Seasoning creates a wonderfully crispy seasoned crust.
This recipe yields extra pulled pork. Save to make pulled pork sandwiches, tacos, or even additional pizzas to enjoy later in the week!
- 1 oz. Smoked BBQ Rub or Backwoods Hickory Rub
- 2 Tbsp. Organic Extra Virgin Olive Oil
- 1 Tbsp. Greek Seasoning
- 4 lb boneless pork roast (Boston butt or picnic)
- BBQ sauce, to taste
- 1 large onion, thinly sliced
- 1 tube refrigerated pizza dough (12-inch) or 1 pre-made bakery dough (12-inch)
- Corn meal (for sprinkling pizza pan)
- Goat cheese, to taste
- Arugula, to taste
- Grated Parmesan or Romano cheese, to taste
- Balsamic glaze, for drizzling
- Rub pork roast liberally with seasoning and place in a large roasting pan. Cover and refrigerate overnight.
- Remove pork from refrigerator and bring to room temperature. Preheat oven to 300°F. Add about 1/3 cup water to the pan, cover with foil, and roast for approximately five hours – until meat thermometer reads 180°F.
- Baste with pan liquids several times during the cooking process. Remove from oven and using two forks, pull pork when cool, moistening with BBQ sauce to taste.
- Remove pizza dough from refrigerator and bring to room temperature. Preheat oven to 400°F (450°F if using bakery dough).
- Add Organic Extra Virgin Olive Oil to a skillet. Sautè onions over medium heat until caramelized. Remove from heat.
- Sprinkle a pizza pan with cornmeal to prevent sticking and then the spread pizza dough. Follow with a thin layer of BBQ sauce, pulled pork, caramelized onions, and goat cheese. Bake 11-13 minutes (crust will be slightly golden).
- Slice and drizzle with balsamic glaze before serving.
- Remove from the oven. Brush BBQ sauce over the crust and sprinkle with Greek Seasoning. Add arugula and (Parmesan or Romano) cheese, to taste. Bake 3 additional minutes, or until arugula is soft and cheese is melted.
5. Pumpkin Shrimp Curry
This warm Pumpkin Shrimp Curry recipe is packed with flavor and will be devoured quickly. You might want to double the recipe for your game day party!
- 2 Tbsp. Organic Extra Virgin Olive Oil
- 1/2 tsp. Autumn Harvest Spice Blend
- 1 tsp. Coconut Thai Spice Blend
- 1 tsp. Island Sweet Spice Blend
- 1 ½ tsp. Malaysian Ginger Curry
- 1 cup sliced yellow onion
- 1 Tbsp. minced ginger
- 1 Tbsp. minced garlic
- 1 plum tomato, chopped
- 1 – 15 oz. can pumpkin purèe
- 1 cup vegetable broth
- 1 cup unsweetened coconut milk
- 1 cup butternut squash, roasted and diced
- 1 lb shrimp, peeled and deveined
- 1 ½ tsp. fresh lime juice
- Heat Organic Extra Virgin Olive Oil in a large saucepan over medium heat. Add onion and ginger. Sautè until soft (about 8 minutes). Add garlic and cook for 1 minute.
- Stir in plum tomato and pumpkin purèe. Stirring frequently, cook until pumpkin is golden brown (about 10 minutes).
- Add vegetable broth and coconut milk; simmer for 20 minutes.
- Mix in Autumn Harvest Spice Blend, Coconut Thai Spice Blend, Island Sweet Spice Blend, Malaysian Ginger Curry, butternut squash, shrimp, and lime juice.
- Simmer until shrimp are cooked and squash is warm.
- If desired, top with steamed rice, cilantro, lime zest, and green onions as shown.