These Meatball Shots Are My Favorite Football Season Snack

Basketball can be exciting. Hockey is bananas. Even baseball I can get behind. But football? Football is not for me. Which isn't to say I haven't tried: I've learned the the rules and researched the fandom and even considered the role Carrie plays in all of it, and the most I can say is that at least the snacks are good.

Yes, the only thing I’ve ever vibed with when it comes to football is the snack culture that surrounds it. I actually think I might hate football? But my boyfriend likes it, and the only way I keep my household from falling apart during game season is by making incredible snacks that keep me from complaining so loudly I ruin his enjoyment.

Simply ripping open a bag of chips won’t do, but football snacks also shouldn't be confused with fine dining. For me, the whole point of of a halftime bite is that it's something that feels like a bit of indulgence. (Sorry, crudités.) It must also be handheld, and easily duplicable—because it’s not a snack unless there’s a plateful.

Today, I’ve got a particularly fun football snack to share: meatball shots. 

Meatballs are a great football snack

I can appreciate loading the coffee table with sliders and dip, so I tried to think of something that would easily fit in with the grab-and-chomp crowd. Meatballs do: You can make a big batch, they’re salty, and you'll finish in one or two bites. But wouldn’t they be better if they were stuffed?

Emphatically, yes—not only are they better, but they are fairly easy to assemble, especially if you opt for store-bought (for the recipe below, I used packaged turkey meatballs). This takes care of the hardest part—making meatballs—and the texture of the store-bought variety is more homogenous. While that’s usually the reason you wouldn’t buy them, here it’s an advantage, as you're looking for some structural integrity. 

Credit: Allie Chanthorn Reinmann

I used refrigerator-section meatballs, but you can use frozen ones too. Just make sure they're completely thawed beforehand. Line up the meatballs on a plate or baking tray and cut a hole out of the middle like you’re carving a pumpkin. Your goal is to make a tiny meatball cup. (Keep the centers for another use, like Italian wedding soup or chop them up for some incredible stuffed mushrooms.)

The resulting meatball cavity can be filled with pretty much anything, but I tend to lean toward cheeses, spinach dip, or cream cheese mixed with everything bagel seasoning. This time, I used the back of a teaspoon to pack in Boursin Garlic and Fine Herbs and topped them with a pinch of shredded mozzarella. (Here’s an easy spinach and artichoke dip to make with the rest of your Boursin.)

Top each meatball with a little shredded cheese before heating. Credit: Allie Chanthorn Reinmann

The meatballs are already fully cooked, so you’re just heating them through and melting the cheese. You can either use the air fryer for 5 minutes at 400°F, or put them in a 350°F conventional oven for 10 to 15 minutes if you’ve made a large batch. You don’t want the filling to burn your mouth, so don’t overdo it; they’re done when they smell fragrant and any cheesy topping has melted. There’s certainly no shame in testing one to make sure it’s warm enough. 

I will warn you that I called them meatball “shots” for a reason. Depending on what you filled them with, the filling has a tendency to burst out the top when you bite it in half. I suggest eating them over a plate, or enjoying them in a single bite. If you too love football snack food, you’re going to be instantly smitten.

Making meatball shots requires only three ingredients, and they’re easy to make while you occasionally glance over to watch flags get thrown. They also travel well if you’re watching at a friend’s house: Assemble them at home, pack them tightly into a container so they don’t roll around, and warm them at your host’s place. 

Meatball Shots Recipe

Ingredients:

• 1 package premade meatballs, fridge-temp

• 1 package Boursin soft cheese

• ¼ cup shredded mozzarella cheese

1. Line up the meatballs on a plate or baking sheet and cut out the centers to make a meatball “bowl.” Stuff the Boursin into the cavity with the back of a small spoon. Top each meatball with a pinch of shredded mozzarella cheese.

2. Put the meatball shots in the air fryer at 400°F for 5 minutes or until the cheese has melted and lightly browned.