Hosting a game day party? Going to one? Whatever you’re doing, this playbook has recipes that’ll be a winner on any table spread. We’re bringing you the best football game day party snacks! Make one dish, or all five – either way, there’s never a flag on the play when you choose Riceland.
1 lb. lean (at least 80%) ground beef
1/2 cup cooked Riceland Plump & Tender Medium Grain Rice
1 1-ounce package dry onion soup mix
1/2 cup grape jelly
1 cup ketchup
1 teaspoon lemon
- Heat oven to 375°F. Line a baking sheet or an 8x8-inch baking dish with aluminum foil.
- In a large bowl, combine the ground beef, rice and onion soup mix. Mix together with your hands until well combined. Roll mixture into 1- to 1 ½-inch balls and place on prepared baking sheet or baking dish.
- Place grape jelly in a small microwave-safe bowl. Microwave 15 to 30 seconds or until warm; stir with a fork until smooth. Add the ketchup and lemon juice to bowl and stir until well combined. Spoon mixture over each meatball to cover completely.
- Bake meatballs for 20 to 22 minutes or until cooked through and no pink remains. Transfer to a serving platter and serve with toothpicks.
ALTERNATE METHOD: These meatballs can be made in a slow cooker instead of the oven, if desired. Line your slow cooker with a slow cooker liner. Place prepared meatballs in slow cooker and top with the sauce. Cover and cook on LOW heat 3 to 4 hours or until meatballs are cooked through and no pink remains.
Spring Vegetable Dip
2 cups cooked Riceland Gold or Extra Long Grain Rice, cooled to room temperature
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1 16-ounce container sour cream (or Greek yogurt)
1 cup mayonnaise
1 package Knorr Vegetable Recipe Mix
1 8-ounce can water chestnuts, drained and chopped
3 green onions, chopped
2 cups shredded mixed cheese (Colby, Jack or Mexican)
Splash of Tabasco, optional
Crackers, chips or crudités
- Prepare rice according to package directions. When rice has completed cooking, remove lid and place a clean kitchen towel over pan. Replace lid. Allow rice to cool to room temperature.
- Squeeze thawed rice first by hand, then place it in a clean kitchen towel. Twist tightly to squeeze out all excess liquid; set aside.
- In a medium bowl, combine sour cream, mayonnaise, vegetable recipe mix, water chestnuts, green onions and cheese. Stir well to combine.
- Add in drained spinach and cooled rice. Stir well.
- If desired, stir in a splash of Tabasco.
- Allow dip to chill thoroughly in the refrigerator for several hours or overnight.
Rice and Corn Dip
1 cup Riceland Extra Long Grain Rice, cooked
1 block (8 ounce) cream cheese
1 can whole kernel corn, drained
1 can shoepeg corn, drained
1 can Rotel
1/4 cup milk
1/4 cup sour cream
1 can chopped green chilies
1 tsp chile powder
1 tsp garlic powder
1 tsp cumin
1/2 of large red bell pepper, finely chopped
3-4 jalapeño peppers, chopped (or to taste)
Shredded cheese and chopped green onions for garnish
Chips for dipping
Stir together cream cheese, corn, rotel, milk, sour cream, green chilies, seasonings and peppers. Heat in microwave until cheese is melted. Stir well to combine. Gently fold cooked rice into hot cheese mixture. Garnish with shredded cheese and green onions. Serve with chips. Fritos Scoops are a great choice.
Sausage and Rice Stuffed Mini Sweet Pepper Appetizers
1 Riceland Boil-in-Bag white rice package, cooked, drained and set aside
16 ounce bag of mini sweet peppers, halved and seeds removed
1 pre-cooked turkey andouille sausage or similar sausage
1 cup shredded cheddar and jack cheese mix
½ tablespoon parsley, minced
1/4th teaspoon sea salt
1/8th teaspoon ground black pepper
1/8th teaspoon onion powder
1/8th teaspoon garlic powder
- Preheat oven to bake 350 degrees.
- Spray baking dish with Pam spray or line with parchment paper and arrange peppers on tray.
- In a medium bowl, mix sausage, cheese, parsley, salt, pepper, onion powder and garlic powder.
- Scoop mixture into peppers.
- Bake for 20 minutes and switch to boil for 5 minutes or until cheese starts to lightly brown.
- Remove from heat and let sit for 5-10 minutes.
Recipe by Lyndi Fultz of The Joy of Eating Well.
Rice Balls Stuffed with Fontina Cheese
1 tablespoon Riceland Rice Bran Oil, plus more for frying
1 medium white onion, diced
4 cups cooked Riceland Extra Long Grain Rice
½ cup grated parmesan cheese
1 tablespoon fresh picked thyme leaves
½ cup basil leaves, finely chopped
½ cup Italian flat leaf parsley leaves, finely chopped
3 large eggs
¼ pound Fontina cheese, diced into ½-inch cubes
1 cup all-purpose flour
1 cup Panko bread crumbs
- Heat oil in a sauté pan. Add the onion, sprinkle with salt to help release the juices and sweat until soft and translucent.
- In a large bowl combine the rice, cheese, herbs, and 1 beaten egg and mix together well with a wooden spoon.
- Form the rice mixture into1½-inch balls, pressing 1 cube of Fontina cheese into the center as you form the balls. Press the balls together in the palm of your hands so that they are compact.
- Set out 3 bowls, one for the flour, one for 2 beaten eggs and one for the Panko bread crumbs. Dip each rice ball into flour, then egg and then Panko.
- Heat about 4 cups oil to 350° F in a small pot.
- Carefully place rice balls in oil and cook until golden brown, turning them regularly so that they brown evenly, about 1 minute. Do this in batches so that you do not overcrowd the pot.
- Remove the rice balls and place on paper towel on a rack to drain. Sprinkle with salt and pepper and serve with toothpicks on a platter while still warm.