Anne Burrell talks to omg! (Dave Kotinsky/Getty Images)
What are your top three tips for hosting a Super Bowl party?
Have plenty of ice and drinks and places to sit. Use disposable plates and silverware. Plan as much “do ahead food” as possible.
We think of Super Bowl food as wings, nachos, and pizza. What else can a host add to a spread to make it a bit more creative and less of the same old same old?
I’m always a fan of a big six-foot-long sandwich. And I like to sometimes get some Tempura veggies.
What about healthy options?
I like to make sure I have crudités or a hummus dip for a healthier option. A great, super flavorful, and unexpected healthy option is dip. A Tzatziki is great for a change – it can be a fat free Greek yogurt. But Super Bowl is a license to eat junk food!
What are some dishes that you can leave out for the whole game, that you don’t have to worry about going bad or getting cold?
I am always a fan of meatballs. They are just as good at room temperature as they are hot!
How about some drink ideas?
Chef Anne’s Sparkler: Prosecco and Aperol (an Italian aperitif) on the rocks with a twist and big girl glass! Or a fresh-squeezed juice with Prosecco. I like mine on the rocks!
What’s a big mistake people make when throwing a party?
Trying to go overboard and do too much. And not planning ahead.
Got a no-fail Super Bowl recipe you can share?
My Excellent Meatbawls! (See recipe below)
So what do you typically do for the Super Bowl?
Go to someone else’s house.
Guess we won’t be stopping by then!
The new season of “Chef Wanted With Anne Burrell” premieres Thursday January 31 at 10 p.m. ET/PT on Food Network
Anne Burrell’s Excellent Meatbawls
Extra-virgin olive oil
1 large onion, 1/4-inch dice
2 cloves garlic, smashed and chopped
Pinch crushed red pepper
1/2 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
2 large eggs
1 cup grated Parmigiano
1/4 cup finely chopped fresh Italian parsley leaves
1 cup breadcrumbs
1/2 cup water
Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
In a large bowl combine the meats, eggs, Parmigiano, parsley and bread crumbs. It works well to squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add the water and do 1 final really good squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn't it is probably missing salt. Add more. Add more anyway.
Preheat the oven to 350 degrees F.
Shape the meat into desired size. Some people like 'em big some people like 'em small. I prefer meatballs slightly larger than a golf ball. Coat a large saute pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides. Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to your big pot of marinara sauce. If not using right away, they can be frozen for later use. Serve with pasta and sauce or just eat them straight out of the pot! YUM!
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