The Super Bowl is just days away, and although my team is not there, my spirit is into the excitement of the day. For me, it's all about the food. Win or lose, the food will be remembered until the new season starts this fall. I gave you a recipe for Old Bay Buffalo Wings; now I'm going to give you an alternative protein entrée for the big day. These sliders are big and bold, with flavor that will have your crowd crying for more.

Remember in the '70's when a large jelly company gave a recipe for cocktail meatballs that consisted of chili sauce and grape jelly? My mom made these and everyone loved them! I build on this basic recipe and created a slider that fulfills the need for a little sweet with a little heat. This slider is a full 1/3 cup of meat and gives you the satiation of meat with a smaller roll. The best part of this recipe? You can use whatever ground meat you want. Beef, pork, venison, turkey, chicken, veal … the options are endless.


No matter how you spell it, schnitzel hits spot

I've seen the Pennsylvania Dutch spell it snitzel. The classic weiner schnitzel is made of veal, but most schnitzels are now made of pork. The basics of

You can even combine your meats to add an extra layer of flavor! The alcohol burns off so this is appropriate for the little ones, too. You just get that woody bourbon flavor in the sauce. This recipe makes 15 large sliders but if you need less, cut the recipe in half. You can make these the day before and reheat in a bath of sauce in the slow cooker the day of the party.

Lori Edmonds is a Reisterstown resident and can be reached via email at


•3 lbs. of ground meat (beef, pork, turkey, venison, veal, chicken or any combination)

1 cup grated Parmesan cheese

1 cup bread crumbs

1 tsp. garlic powder

1 tsp. onion powder

1 tbs. dried parsley

1 tbs. Italian seasoning

2 large eggs

½-cup milk

24-oz. grape jelly

24-oz. chili sauce


1 tbs. hot sauce (optional)

1 cup bourbon (optional)

15 slider rolls


Preheat oven to 375 degrees. In a large bowl, thoroughly combine the meat, cheese, bread crumbs, garlic and onion powder, parsley, Italian seasoning, eggs and milk. Place a foil-lined grate over a shallow baking pan and poke holes in the foil for the fat to drip through. Make 15 1/3-cup meatballs and place on foil. Bake for 45 mins. While the meatballs are baking, add the chili sauce, jelly, hot sauce and bourbon to a saucepan and simmer until the jelly is liquefied. Add the completed meatballs to the sauce and coat each completely. Serve on a slider bun while hot.