These 71 Meaty Super Bowl Snacks Are the Real Winners
Who cares about the actual championship game when you’re already the champion?! The champion of these meaty Super Bowl snacks, that is. As far as we see it, fueling up is essential for the big game. Sure, you may not be the one sweating and grunting your way around a field all night, but consider every gob full of golden-fried popcorn chicken, each crispy quartet of meatballs, and all the ham-stuffed heros you can handle as protein-packed tributes to the hardworking dudes on-screen. You bite, they catch; it’s a team effort. Just be sure to balance your meat appetizers for Super Bowl with something a little more herbivorous—lest you pass out before the last note of the Star Spangled Banner is sung and miss whatever half-time madness ensues. No matter what happens, from zesty wings to game-changing ribs, we know these Super Bowl snacks are a sure bet.
Photo by Laura Murray, Food styling by Yekaterina Boystova1/71Masala Fried Chicken
The vibrant flavor and color of this spicy, finger-licking-good fried chicken comes from an abundance of ground dried spices, so be sure to use the freshest ones you can find.
- Laura Murray2/71
Bob Armstrong Chile con Queso
A legendary layered dip from Matt’s El Rancho in Austin, Texas, of taco meat, queso, guacamole, sour cream, and pico de gallo.
- Photo by Chelsie Craig, Food Styling by Pearl Jones3/71
Instant Pot Pork Carnitas
It takes almost zero prep and just 35 minutes of cook time to turn pork shoulder into a tender, shreddy version of itself.
- Alex Lau4/71
Blue Cheese and Bacon Lettuce Boats
Think of this recipe as your favorite bacony wedge salad reimagined as an additive party snack.
- Photo by Chelsie Craig, Food Styling by Olivia Mack McCool5/71
Sticky-Sweet Five-Spice Pork Ribs
Lacquered with a tangy, garlicky hoisin glaze, these ribs are impressive without being burdensome: There's no grilling or marinating—just two hours in the oven followed by a quick broil.
- Alex Lau6/71
Kielbasa, Sauerkraut, and Potato Pierogies
Why choose between boiled or fried? The key to these pierogies is doing both.
- Photo by Chelsie Craig7/71
Curry Leaf Popcorn Chicken
These hot little nuggets of chicken are seasoned to perfection and topped with fried chiles.
- Alex Lau8/71
Pork Nachos With Red Cabbage and Wonton Chips
Coat seared ground pork in a Thai-inspired glaze, then scatter over fried wonton wrappers, and pile on the nacho treatment with two kinds of cheese, pickled jalapeños, and a shredded cabbage and cilantro salad.
- Photo by Chelsie Craig, Food Styling by Kate Buckens9/71
Ham and Cheese Feuilleté
These ham-and-cheese bites are the perfect cocktail party appetizer.
- Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Elizabeth Jaime10/71
Giardiniera Antipasto Platter
This is how you kick off a heavy winter meal.
- Alex Lau11/71
Beef, Onion, and Cheddar Pierogies
These are ideally made with ground shortrib, but using chuck will give you an equally savory filling.
- Peden + Munk12/71
Queso Fundido
If you can find Chihuahua cheese for this, use it! If not, Monterey Jack can be subbed. Not the same, but still crazy good!
- Photo by Chelsie Craig, Food Styling by Pearl Jones13/71
Piri-Piri Meatballs
Fresh piri-piri chiles can be difficult to find, so for our take on a vibrant piri-piri sauce, we subbed in a fresh Fresno chile.
- Photo by Emma Fishman, Food Styling by Rebecca Jurkevich14/71
Short Rib Tacos With Cilantro-Lime Slaw
Short ribs aren’t just for braising. Make sure to grill them to medium doneness, just long enough to render fat and tenderize, without letting them overcook or toughen.
- Photo by Alex Lau, food styling by Pearl Jones15/71
Ham, Cheese, and Onion Empanadas
Like your empanadas fried? This dough was specifically developed to withstand hot oil, and it works beautifully with any filling of your choosing.
- Photo by Chelsie Craig, food styling by Rebecca Jurkevich16/71
Spicy Chicken Lettuce Wraps
Low investment and high reward, this not-so-traditional larb is the unofficial late-night meal of much of the BA staff.
- Photo by Alex Lau, food styling by Sue Li, prop styling by Kalen Kaminski17/71
Mortadella Moments
This party-ready dish hits all the right notes—bready, fatty, pickle-y—in a single bite-sized portion, delivering maximum satisfaction with the least amount of friction.
- Alex Lau18/71
Cheesesteaks
Look for short ribs with the most marbling possible for these cheesesteaks; if you really want to splash out, use boneless rib eye.
- Photo by Alex Lau, food styling by Rebecca Jurkevich19/71
Goat Birria Tacos With Cucumber Pico de Gallo
Turn the rich pan juices into a super-flavorful, spicy dipping sauce for this goat (or lamb) birria.
- Peden & Munk20/71
Grilled Chicken Wings With Shishito Peppers and Herbs
Steady medium heat is best for grilling wings; they need time for the fat to render and the skin to crisp.
- Marcus Nilsson21/71
Albóndigas in Red Chile Sauce
In case you were wondering, albóndigas is the Spanish word for meatball. These prove that the Italians aren’t the only players in the game.
- Laura Murray22/71
Juicy Lucy Sliders
Magical mini versions of Juicy Lucys, cheese-filled burgers that hail from Minnesota.
- Photo by Christina Holmes23/71
Nachos with All the Fixings
Layering the chips and fillings is key for an optimal cheese-to-crunch ratio.
- Alex Lau24/71
Party-Ready Italian Heros
Visit an Italian deli and splurge on the cold cuts, but hit the supermarket for everything else, including the not-too-crusty rolls that are usually loaded into bins in the bakery section.
- Photo by Emma Fishman, Food Styling by Judy Mancini25/71
Tandoori Chicken Wings
The yogurt tenderizes the chicken as it sits, so the further in advance you make it, the better!
- Marcus Nilsson26/71
Spicy Glazed Pork Ribs
This glaze also makes for an addictive tray of chicken wings. Use the same weight and method as for the ribs, but reduce final cooking time by 10 minutes.
- 27/71
Crispy Sheet-Pan Meatballs With Salsa Verde
The quickest, most fuss-free and delicious meatball recipe that ever was or will be.
- Photo by Michael Graydon + Nikole Herriott, food styling by Andy Baraghani, prop styling by Kalen Kaminski28/71
Beef Sliders With Provolone and Balsamic Onions
Red onions soften in balsamic vinegar and add a burst of sweet flavor to these cheesy-wonderful beef sliders.
- Photo by Chelsie Craig, Food Styling by Kate Buckens29/71
Chile Chicken Nachos
Guarantee there’s always a hot, melty batch ready for your guests with this nacho construction strategy.
- Alex Lau30/71
Argentinian Beef Empanadas
For these baked empanadas, Gaby Melian says the addition of green olives and raisins in the filling is essential.
- 31/71
Creamy Queso with Chorizo
In defense of Velveeta: It might be lowbrow, but its texture is supreme.
- Photo by Chelsie Craig, Food Styling by Pearl Jones32/71
Spicy Steak Lettuce Wraps
Lettuce wraps might be our all-time favorite weeknight summer dinner—minimal cooking, maximum flavor and freshness.
- 33/71
Open-Face Sausage and Peppers Sandwiches
Use your favorite low-fat turkey or chicken sausage in this slimmed-down version of the Italian sandwich classic.
- Peden + Munk34/71
Herbed Grilled Chicken Wings
The seductively high ratio of skin to meat is what makes wings taste good, and grilling takes full advantage of that. This herb marinade is bright and summery, and light enough to let the skin get nice and crisp. Watch the video here.
- Alex Lau35/71
Pastrami Ribs
The ribs become completely tender during the initial cooking, then are crisped under the broiler before serving.
- 36/71
Clam and Bacon Pizza
Blanched garlic, which is sweet and mild, is blended with briny clam liquor and olive oil to make a creamy white sauce for this unconventional pizza.
- Alex Lau37/71
Chicken Chorizo Chili
Not a big fan of chorizo? This chili recipe can also be made with chicken, turkey, or Italian sweet or spicy sausage.
- Photo by Stephen Kent Johnson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski38/71
Lamb Meatballs with Raisin Pesto
Raisins in your pesto?!? We promise that they deliver the right amount of sweetness to complement the lamb.
- Photo by Laura Murray, food styling by Rebecca Jurkevich39/71
Duck Carnitas Tacos With Radish Escabèche
Luscious slow-roasted duck confit with crispy duck skin chicharrones are the star of Rick Martinez’s extremely extra carnitas.
- Photo by Alex Lau, food styling by Sue Li, prop styling by Kalen Kaminski40/71
Lemon-Pepper Salami Bites
Bright citrus and fresh-ground pepper put a festive spin on two party staples: Cured meat and Marcona almonds.
- Gentl & Hyers41/71
The BA Muffuletta
There is no better beach, picnic, or party sandwich: It feeds a crowd, gets better as it sits, and is a hearty meal built inside a loaf of bread.
- 42/71
Best-Ever Barbecued Ribs
Got nothing but time on your hands? Cook these really low and slow. Set the oven at 300° and start checking the ribs after 3 hours. But don’t sweat it; they’ll be super-tender either way. Watch the step-by-step video here.
- Alex Lau43/71
Bacon, Mushroom, and Spinach Pierogies
To make this vegetarian, omit bacon and add 4 Tbsp. olive oil for browning mushrooms.
- Alex Lau44/71
Salami and Pickle Grilled Cheese
This sandwich can be lunch, a snack, or a late-night thing. Eat it with potato chips and lemonade; it's also great with a simple green salad for dinner.
- Alex Lau45/71
Sausage Meatball Sandwiches
We like the combo of spicy and sweet Italian sausage, but use any uncooked sausage you like—merguez or chorizo would work.
- 46/71
Queso Fundido
You can reheat this ooey-gooey queso fundido dip in a skillet, or keep it warm in a fondue pot. Save this recipe for your next taco night.
- Alex Lau47/71
Spicy Lamb Pizza with Parsley–Red Onion Salad
Our homage to lahmacun, the Middle Eastern flatbread.
- Michael Graydon + Nikole Herriott48/71
Hot and Sweet Soppressata and Fennel Grandma Pie
If you prefer a spicy pie, use twice as much hot soppressata and none of the sweet type.
- PHOTO BY ALEX LAU, FOOD STYLING BY REBECCA JURKEVICH, PROP STYLING BY KALEN KAMINSKI50/71
Slow Roast Beef
Reverse-searing results in a perfectly cooked roast beef with a mouthwatering crust.
- Photo by Chelsie Craig, Food Styling by Pearl Jones51/71
Stupid-Simple Grilled Ribs
Call us crazy, but we think these three-ingredient crispy, charred ribs are just as delicious (if not more so!) than the low-and-slow, fall-off-the-bone-tender kind.
- Jarren Vink52/71
Hogs in a Pretzel Blanket
Put a tray of these in the oven when the first guests show up.
- Bobbi Lin53/71
Beef Chili
Make a big pot of this rich, meaty chili, a side of cornbread, and then never leave the couch.
- Kimberley Hasselbrink54/71
North Carolina-Style Pulled Pork with Vinegar Sauce
This is part of BA's Best, a collection of our essential recipes.
- Photo by Chelsie Craig, Styling by Molly Baz55/71
Meatballs with Tahini Sauce
The meatballs are rolled in millet and then fried for a delicious, crunchy texture.
- Linda Xiao57/71
Double-Pork Carnitas
It’s worth seeking out pork belly for the amazing texture it lends, but if you can’t get it, substitute with another pound of shoulder.
- Gentl & Hyers58/71
Crispy Pork Lettuce Wraps with Spicy Cucumbers
Pork belly’s back! Ask your butcher for a square piece: It’ll make for even slices and a good fat-to-meat ratio.
- Photo by Alex Lau59/71
Pork Tamales Rojos
If you can spread peanut butter on bread, you can make these homemade tamales filled with pork slathered in a bright red chile purée.
- Alex Lau60/71
Spiced Lamb Meatballs with Walnut Romesco
The smoky sauce and mix of spices in this meatball recipe complement lamb perfectly. It would be great with ground beef too, if that’s more your thing.
- Alex Lau61/71
The BA Smash Burger
Ground chuck is a great all-purpose, buy-it-anywhere choice for burgers. But if you want to get ambitious and blend, say, chuck with ground short rib or brisket, we say go for it.
- Alex Lau62/71
BA's Best Buffalo Wings
Two key steps ensure extra-crisp wings: letting them sit at room temperature evens the cooking time, and the cornstarch dredge transforms into a crunchy shell when fried. If you like your wing sauce super spicy, increase the amount of cayenne. This is part of BA's Best, a collection of our essential recipes.
- Alex Lau63/71
Tecate Skirt-Steak Tacos
Any fairly thin cut of beef will work with this marinade; try flank or New York strip.
- Peden & Munk64/71
Sweet-and-Spicy Ribs
These meaty ribs are purposely precooked until very tender but not yet falling off the bone so they don’t shred when it’s time to grill them.
- Alex Lau65/71
Chicken Tamales Verdes
We tested this tamales recipe with both instant and fresh masa. Fresh masa yielded the best corn flavor and best texture, but we’ve included instructions for using instant since the flour is easier to find. You can find fresh masa and dried corn husks at tortilla stores/factories, in the international section at larger grocery stores, or online. Whichever masa you choose, be sure to save some of the tomatillo purée from the chicken filling.
- Christopher Testani66/71
Ultimate BLT
Two sweet-salty finishings let guests craft their own signature sandwiches, but if you’re a purist, leave them off and let the (excellent) bacon speak for itself.
- Alex Lau67/71
Argentinian Chicken Empanadas
This recipe was developed in honor of BA contributor Gaby Melian’s mother, who told her that if you left out the green pepper, it wasn’t an empanada.
- Gentl & Hyers68/71
Cornmeal Bao With Turkey and Black Pepper Sauce
These pillowy steamed buns are delicious in all the same ways as Parker House rolls, with the sweet flavor of cornmeal.
- Alex Lau69/71
Barbecue Ribs with Gochujang Sauce
This gochujang rub is great on ribs, but would also work on a pork shoulder before braising, or bone-in pieces of chicken.
- Christopher Testani70/71
Prosciutto, Watercress, and Fontina Toasties
The keys to achieving razor-edged triangles: Let the sandwiches cool slightly, then slice with a serrated knife.
- Photo by Emma Fishman, Food Styling by Yekaterina Boytsova71/71
A Better Turkey Chili
Pair ground turkey with white beans and a robust dried chile purée for a bowl of winter comfort with major body and richness.