These chicken meatball half-time nibbles are sure to be a winner.

The Super Bowl, much like Thanksgiving, has its own set of unwritten guidelines that you are expected to adhere to. Especially when it comes to the snacks. The pressure can get quite intense, particularly if you’re hosting a few friends for the occasion. No seven-layer dip or hot wings? Oh, those poor disappointed faces. Awkward.

This year, to save you from making a terrible culinary faux pas, we’ve asked three of our Style Council members what they’ll be serving up to their guests this Super Bowl Sunday – to make sure that your food is not only the tastiest, but also worthy of being served to the world’s most stylish men. Not a massive fan of football? That’s okay, neither is Master Of None star Mr Aziz Ansari. But, like us, he does “love to snack on the regs” and recommends Large Marge’s “unreal” queso dip. For those who need a little more food to keep their excitement under control (ie, soak up the beer), the co-founder of Instagram, Mr Kevin Systrom, suggests chilli – a classic dish that’s easy to share with friends. He recommends a recipe from Serious Eats, which, he says,  “might be the best chilli recipe ever”.

Maybe you’re looking for something that little bit different, though. If so, we can heartily recommend the below recipe for buffalo chicken meatballs, suggested to us by NYC restauranteur Mr Michael Chernow, the man behind The Meatball Shop and Seamore’s.

Ingredients:

2 tbsp vegetable oil 4 tbsp (1/2 stick) unsalted butter 80ml (1/3 cup) Frank’s Red Hot Sauce or any other favourite hot sauce 450g (1lb) ground chicken, preferably thigh meat 1 large egg 1/2 celery stalk, minced 250g /¾ cup breadcrumbs 1 tsp salt Blue cheese dressing

Method:

Preheat the oven to 230ºC (450ºF). Drizzle the vegetable oil into a 9 x 13in baking dish and use your hand to evenly coat the entire surface. Set aside.

Combine the butter and hot sauce in a small saucepan, and cook over low heat, whisking until the butter is melted and fully incorporated. Remove from the heat and allow the mixture to cool for 10 minutes.

Combine the hot sauce mixture, ground chicken, egg, celery, breadcrumbs and salt in a large mixing bowl and mix by hand until thoroughly incorporated.

Roll the mixture into round, 3/4-inch balls, making sure to pack the meat firmly. Place balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.

Roast for 15 to 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the centre of a meatball should read 75ºC (165ºF). 

Allow the meatballs to cool for 5 minutes in the baking dish before serving with the blue cheese sauce.

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