Chef Andrew Zimmern Shares Some Super Bowl Goodies

by | Feb 2024

Andrew Zimmern prepares Sweet and Sour Meatballs.

Andrew Zimmern prepares Sweet and Sour Meatballs. Photos: Madeleine Hill

Quick and easy recipes to give the big game big flavor.

The big game is fast approaching, and if you’re planning a Super Bowl party, it’s time to talk about the menu. We reached out to some of our favorite local food and beverage personalities for some quick and easy recipes to dazzle your guests on game day.

Chef Andrew Zimmern needs little introduction. The Food Network and Travel Channel host is best known for his show Bizarre Foods With Andrew Zimmern in which he traversed the world, trying some of the most fascinating and cringeworthy foods. You won’t find any of those recipes here, but the former Edina resident does offer his scrumptious take on hot artichoke dip as well as some tasty meatballs.

He says that when preparing to entertain guests on game day, one should “keep in mind what works best—one pot and one batch cooking for a crowd.” Look for dishes that can be kept warm easily or made ahead of time and reheated.

“Remember, you don’t want to be cooking while the game is on,” Zimmern says. “I put my soups, chili, etc., on small induction burners set to low, so that they stay hot through all four quarters. Hot dips are mandatory, and I place them in front of the fireplace to stay warm.”

Taylor Ellingson, our Edina Magazine Taste columnist, has churned out more than 1,000 recipes over the last decade on her blog Greens & Chocolate. Ellingson prides herself on creating recipes that can be made in any kitchen like White Turkey Chili and the Bacon Blue Cheese Cheese Ball—complete with cheese laces.

Alexa Jade Fitzpatrick is the brainchild behind Jayded AF, a Minnesota- owned and operated ready-to-serve Gin Martini brand. Fitzpatrick jokes that when life gave her lemons, she made a martini. Make your own game day cocktails with her recipes, including the End Zone Elixir and the Half Time Highlight.

Hot Crab and Artichoke Dip

Hot Crab and Artichoke Dip

  • 8 oz. lump crab meat
  • 14 oz. canned artichokes hearts packed in water, drained and coarsely chopped
  • 2/3 cup mayonnaise
  • 1 cup Parmigiano-Reggiano, freshly grated
  • 3 Tbsp. parsley, minced
  • 3 cloves garlic, minced
  • 2 Tbsp. Madeira
  • salt and white pepper
  • dash of paprika
  • several pinches of cayenne
  • sliced bread, toasted

Preheat the oven to 375 degrees F. In a mixing bowl, combine the crab, artichoke hearts, mayonnaise, cheese, parsley, garlic and Madeira with a fork. It should be thoroughly mixed but lumpy. Season with salt and white pepper to taste. Put the mixture in a flat casserole dish large enough so that the mixture is no deeper than 2 inches. Top with paprika and cayenne. Bake uncovered for 20 minutes until bubbly. Serve with toasted, sliced bread. —Courtesy of Andrew Zimmern

Sweet and Sour Meatballs
  • 1/2 lb. ground pork
  • 1/2 lb. ground veal
  • 1/2 lb. ground chicken
  • 1 egg plus one egg yolk, beaten
  • 1/3–1/2 cup coarse bread crumbs, toasted
  • 1/3 cup shallots, minced
  • 3–4 Tbsp. buttermilk
  • 2 tablespoons Andrew Zimmern Badia Italian Spice Blend
  • 1 tsp. sea salt
  • 1/2 tsp. ground white pepper
  • 1 cup vegetable oil
  • 1 cup pineapple juice
  • 1/4 cup apple cider vinegar
  • 1/2 cup rice wine (sake is great)
  • 1/2 cup brown sugar
  • 3 Tbsp. soy sauce
  • 1/3 cup tomato ketchup
  • several pinches of chili flakes

In a large mixing bowl, combine the pork, veal, chicken, eggs, breadcrumbs, shallots, buttermilk, spice blend, salt and pepper. Let the meatball mixture sit in the fridge for 15 minutes. Roll the meat mixture into small, golf ball shapes, and pan fry gently on medium in a very large skillet. Roll them to lightly brown the outside, and tip away all the oil. Add the pineapple juice, vinegar, rice wine or sake, brown sugar, soy sauce, ketchup and chili flakes. Let the sauce reduce to a glaze around the meatballs, simmering for about 15 minutes. Serve with toothpicks. —Courtesy of Andrew Zimmern

White Turkey Chili

White Turkey Chili

  • 1 lb. ground turkey
  • 2 Tbsp. butter
  • 1/2 white onion, chopped
  • 2 cloves garlic, minced
  • 3 (14 oz.) cans cannellini beans, drained and rinsed
  • 4 cups chicken broth
  • 4 oz. canned diced green chiles
  • 2 tsp. ground cumin
  • 1 tsp. dried basil
  • 1/2 tsp. cayenne pepper (optional)
  • 1 Tbsp. chili powder
  • 3 cups shredded Monterey Jack cheese (cheddar works, too)
  • 8 oz. sour cream
  • corn chips, for topping

In a large soup pot, cook the ground turkey on the stove top until browned and cooked through, about eight minutes. Add the onions and 2 Tbsp. butter to the pot. Cook for about five minutes, stirring frequently, until translucent. Add the garlic and cook for one minute. Add the beans, chicken broth, chiles, cumin, basil, cayenne pepper, red chili flakes and chili powder. Bring to a boil, reduce heat to medium-low and simmer for 20 to 30 minutes. After simmering, remove 1 cup of the broth and transfer to a medium bowl. Add the sour cream to the broth, and whisk until well combined. This step will ensure the sour cream doesn’t curdle/separate once added to the chili. Add the broth/sour cream mixture back to the soup pot, and stir to combine. Stir in the shredded cheese, and cook until melted. Serve topped with more sour cream, green onions and corn chips. —Courtesy of Taylor Ellingson, Greens & Chocolate

Bacon Blue Cheese Ball

Bacon Blue Cheese Ball

  • 1 lb. bacon, cooked and chopped
  • 16 oz. cream cheese, room temperature
  • 1 cup shredded white cheddar cheese *save a few shreds for the football laces
  • 1/2 cup crumbled blue cheese
  • 1/4 cup green onion, chopped

In a bowl, mix together approximately half of the bacon with the cream cheese, white cheddar, blue cheese and green onions. Cover with plastic wrap, and refrigerate for at least one hour. This will make it easier to shape the football cheese ball. When ready, shape the mixture into a football. Press the remaining crumbled bacon on the outside of the cheese ball, and use the white cheddar shreds to make “laces.” Serve with crackers and veggies. —Courtesy of Taylor Ellingson, Greens & Chocolate

End Zone Elixir

End Zone Elixir

  • 2 oz. Jayded AF Lavender Martini
  • 1/2 oz. fresh lemon juice
  • chilled Champagne
  • fresh lavender sprigs (for serving)

Combine 2 oz. of Jayded AF Lavender Martini and 1/2 oz. lemon juice in a Champagne flute. Top with chilled Champagne, and garnish with a sprig of fresh lavender. Tip: Chill your bottle of Jayded AF ahead of time for the best-tasting End Zone Elixir. —Courtesy of Jayded AF

Halftime Highlight
  • 4 oz. Jayded AF Lemon Drop Martini
  • 1 1/2 tsp. honey
  • 4 oz. chilled Pilsner
  • dash of Angostura bitters (optional)
  • lemon slice (for serving)

Pour 4 oz. of Jayded AF Lemon Drop Martini into a pint glass, along with the honey, and stir vigorously until honey is dissolved. Fill the glass partway with ice. Top with 4 oz. of beer (or until glass is full), and stir gently to combine. Top with bitters, if using, and garnish with a lemon slice. —Courtesy of Jayded AF

The party is just getting started. Check out Tasty Tailgate Treats for Your Super Bowl Party for more recipes.

Andrew Zimmern

Readers can subscribe to Zimmern’s weekly newsletter Spilled Milk at for exclusive content, including recipes, travel blogs, opinions and a downloadable cookbook. Zimmern donates a portion of the subscription to the World Central Kitchen and other organizations.

Andrew Zimmern
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