Kicked-Up Football Appetizers

Hello, football season! The weather may be getting cooler (finally), but our weekends are heating up with great football and the food to serve with it!

I like my game-time appetizers served with an extra kick – pun intended. And the recipes below deliver. With Private Selection hot sauces and wing sauces in all kinds of delicious varieties, half-time might just be your favorite part of the game.

Hatch Chili Meatballs


  • ¼ cup Harris Teeter Shredded Mozzarella Cheese, plus extra for garnish
  • ¼ cup HT Traders Panko Crumbs
  • 2 Tbsp. chopped cilantro, plus more for garnish
  • 4.5 oz. can Harris Teeter Chopped Green Chiles
  • 1 egg
  • 1 tsp. cumin
  • 1 tsp. dried oregano
  • Salt and Pepper to taste
  • 1 lb. ground beef
  • 1 Tbsp. Harris Teeter Vegetable Oil
  • ½ cup Private Selection Hatch Chili Wing Sauce
  • ½ cup HT Traders Tomatillo Salsa
  • Optional: HT Traders Chipotle Ranch Dressing, for garnish


  1. Preheat the oven to 400 degrees Fahrenheit. In a large bowl, combine cheese, panko, cilantro, chiles, egg, cumin, oregano, and salt and pepper. Add beef, and using a wooden spoon, mix until evenly combined.
  2. Shape mixture into 1 inch meatballs and place in a single layer on a large plate lined with parchment paper. You’ll have between 16 and 20.
  3. Heat oil in a large ovenproof skillet over medium-high. Add meatballs and cook until golden brown on the bottom, about 3 minutes. Flip meatballs and add the wing sauce and salsa. Transfer the skillet to the oven and bake until the meatballs are cooked through, about 10 minutes.
  4. Garnish the meatballs with additional cheese, cilantro and dressing, if desired. Serve with toothpicks as an appetizer - or over rice.
Crispy Baked Thai Chili Popcorn Chicken

Crispy Baked Thai Chili Popcorn Chicken

Popcorn Chicken Ingredients:

  • 2 lbs. chicken tenderloins, cut into 1” pieces
  • 1 cup Harris Teeter All-Purpose Flour
  • 5 cups Harris Teeter Corn Flakes, crushed by hand
  • ½ tsp. salt
  • ½ tsp. pepper
  • ½ tsp. garlic powder
  • ½ tsp. smoked paprika
  • 2 large eggs
  • ¼ cup milk

Glaze Ingredients:

  • 1 bottle Private Selection Thai Chili Wing Sauce
  • 2 Tbsp. butter
  • 1 tsp. salt
  • zest of 1 lime

Optional Garnish:

  • Sesame seeds
  • Sliced green onions


  1. Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper. Place an oven-safe wire rack on top of the baking sheet and coat with cooking spray.
  2. Stir together the crushed corn flakes, salt, pepper, garlic powder, and smoked paprika in a medium bowl. Set aside. In small bowl, whisk together the milk and eggs. In a large bowl toss the bite sized chicken pieces with the flour. Coat the chicken completely.
  3. Dip each piece of chicken in the egg mixture, letting the excess drip off. Roll the each piece in the corn flake mixture and let the excess fall off. Place on the prepared rack. Repeat with the remaining chicken.
  4. Bake for 18-20 minutes or until the chicken is cooked through and the crust is deeply golden, flipping halfway through.
  5. In a small saucepan, melt the butter. Add the wing sauce, salt and lime. Bring to a simmer then remove from heat.
  6. Once the chicken is cooked through, add to a large bowl Pour the sauce over top and stir to coat. Pour out onto a serving platter and garnish with green onions and sesame seeds, if desired.
Asian Spiced Popcorn with Lime


  • ¼ cup Simple Truth Purple Popcorn
  • 1 Tbsp. melted butter (don’t use a butter substitute!)
  • 1 Tbsp. Private Selection Gochujang Chile Hot Sauce -or- Private Selection Mango Scotch Bonnet Hot Sauce
  • 1 lime, zested
  • ½ tsp. salt


  1. Prepare popcorn in an air popper or using the stove top method.*
  2. Stir together the melted butter, hot sauce, lime zest and salt. Drizzle 1 tablespoon of the mixture over the popcorn and toss to coat. Repeat, then DIG IN!

*Stove top method:

  1. In a large heavy bottomed pot over medium-high heat, heat 1 ½ Tbsp. vegetable oil. Place three kernels in the pot. Once they have popped, remove the pan from the heat and add the remaining popcorn.
  2. Cover and count for 30 seconds before putting it back on the heat. Shake constantly while the popcorn pops to prevent burning.
  3. Once the popping slows down, remove from the heat and pour the popcorn into your serving bowl.

Find the ingredients for our kicked-up football appetizers, including the featured Private Selection Sauces at your local Harris Teeter.

Need a few other game time recipes to round out your menu? Try this amazing Chili Con Carne recipe – it’s killer! Our Loaded Potato Tot Skewers are also a crowd favorite!

Katie Harding is the publisher of Forks and Folly. A self-taught cook and die-hard foodie, Katie lives in Charlotte with her husband and three boys. Besides cooking and eating, she loves craft beers, running, and napping.