With the Super Bowl just a few weeks away, it is time to start mastering some go-to recipes for the special game. And what’s a Super Bowl watch party without sliders?

Whether you’re hosting a watch party yourself, or don’t want to show up to an event empty handed, a couple of Miami’s restaurants have got you covered. For the vegan and the meat lover, these recipes will be the perfect addition to your game day snacks.

Impossible Meatball Sliders From g.l.o.w.

97 NW 25th St. / Website

Ingredients:

• 12 oz. Impossible Burger (1 package)
• ½ cup Panko Breadcrumbs
• ¼ cup Unsweetened Vegan Creamer
• ½ cup Red Onions, finely chopped
• 1 tbsp. Fennel Seeds
• ½ cup Italian Parsley, finely chopped
• 2 ea. Fresh Garlic Cloves, minced
• 1 ½ tbsp. Dried Oregano Leaves
• 1 tbsp. Kosher Salt
• ½ tbsp. Freshly cracked Black Pepper
• ¼ cup Extra Virgin Olive Oil

Instructions:

• Preheat oven to 400°
• In a 4 quart saucepan, heat olive oil.
• Add red onion and saute until translucent, add garlic, oregano, fennel seed and chopped parsley. Saute until fragrant.
• Scrape mixture onto a cookie sheet and place in the refrigerator to cool thoroughly.
• In a large mixing bowl, combine defrosted Impossible “Meat” with panko breadcrumbs, vegan cream, chilled fennel-onion mixture, salt and black pepper. Mix thoroughly until the mixture is consistent in appearance.
• With 2 oz scoop, portion meatballs and space evenly on parchment lined cookie sheets.
• Bake at 400° for 6-8 minutes until meatballs are brown. Remove from oven, refrigerate.
• To assemble sliders, brush each bun top and cut sides with olive oil and toast buns on a cookie sheet in oven until lightly browned. Then, spread almond ricotta on top and bottom bun, add a meatball and spoon about ¼ cup of marinara over each meatball and top with one to two basil leaves. Secure with a toothpick and serve.

Assembly Ingredients:

• 1 cup Almond Ricotta
• 2 cups Marinara Sauce, warmed
• 8 ea. Slider Rolls (Crusty Italian or Brioche)
• 8-16 ea. Sweet Basil Leaves
• ¼ cup Extra Virgin Olive Oil

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Polpettine From Osteria Morini

1750 Alton Rd. / Website

Ingredients:

• 1/3 lb ground pork
• 1/3 lb ground mortadella
• 1/3 lb ground prosciutto
• 5 slices white bread, crusts removed
• 2 eggs
• ½ cup milk
• ½ cup parmigiano cheese
• Salt & pepper to taste
• 2 pinches of nutmeg
• Olive oil to coat the pan
• 1 jar favorite tomato sauce

Instructions:

• Combine eggs, milk, parmigiano cheese, salt, pepper and 2 pinches of nutmeg in a bowl.
• Add in bread, allow to soak until easy to break apart. Combine bread mixture with ground meat.
• Roll into 2in. meatballs and set aside.
• Coat a sauté pan with olive oil and bring to medium high heat.
• Sear the meatballs to create a nice crust.
• Transfer to a sauce pot with your favorite tomato sauce and cook for 45 minutes.
• Perfect served as an appetizer, get creative with a toasted crostini and/or whipped ricotta and parmigiano cheese.