Everyone wins with these tasty game-day snacks

They are full of flavor and can be made in advance

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Be ready to cheer on the NFL championship with a game plan: Have your snacks made in advance.

These mini roast beef wraps are an easy appetizer to whip together — just chill, slice and serve. Fans will love them for their flavor, and cooks will love them for their ease. And meatballs are a slow-cooker favorite; these have sweet and spicy crowd-pleasing flavors.

Sweet and Spicy Southwest Meatballs

Makes: 60 meatballs; Preparation time: 25 minutes; Total time: 1 hour (plus additional warming time if needed)

For the meatballs:

2½ pounds ground chuck or round

½ cup finely chopped white onion

½ cup finely chopped green pepper

1 jalapeño, seeds and ribs removed, finely chopped

3 tablespoons chili powder

2 teaspoons ground cumin

2 teaspoons garlic powder

2 teaspoons smoked or Spanish paprika

½ teaspoon salt

½ teaspoon black pepper

2 eggs

1¼ cups panko

For the sauce:

1 jar (16 ounces) grape jelly

1 bottle (12 ounces) hot pepper sauce (Frank’s Hot Red Pepper sauce is best)

2 tablespoons Dijon mustard

Line two sided baking sheets with foil and coat with nonstick cooking spray.

In a large bowl, combine the meatball ingredients, adding enough panko so the mixture holds together. Using a tablespoon measure, shape the mixture into balls. You should get about 60. Place them on the baking sheet as you make them.

Chill the meat for 30 minutes.

Preheat the oven to 375 degrees F. Bake the meatballs for about 15 minutes or until crispy on the outside and cooked through.

In a medium saucepan, combine the jelly, hot sauce and Dijon. Bring just to a boil; reduce the heat and simmer until slightly thickened.

Remove the meatballs from the oven and transfer to a baking dish. Pour the sauce over the meatballs and return to the oven to keep warm. The sauce will continue to thicken.

Per meatball: 62 calories (38 percent from fat), 3 grams fat (1 gram sat. fat), 6 grams carbohydrates, 4 grams protein, 207 mg sodium, 19 mg cholesterol, 7 mg calcium, 0 grams fiber.

Roast Beef Wraps

Makes: about 40 or more appetizers, depending on bread diameter; Preparation time: 40 minutes (plus chilling time); Total time: 40 minutes (plus chilling time)

8-ounce package cream cheese, softened

1 cup mayonnaise (regular, reduced or nonfat)

½ cup horse­radish

1 package large (at least 10 inches in diameter or more) lavash bread (6-8 pieces) or favorite flatbread

1 pound Monterey Jack cheese, very thinly sliced

1½ pounds good-quality medium-rare roast beef, sliced thin

2 large red bell peppers, chopped

1-2 packages alfalfa sprouts

In a small bowl, combine the cream cheese, mayonnaise and horseradish.

Place one lavash on a flat surface. Spread a thin layer of the cream cheese mixture over the bread, especially on the uppermost edge (this is the glue that holds the lavash together after it has been rolled). Place 2 slices of the cheese on half of the lavash. Repeat with the roast beef.

Sprinkle red peppers over the beef and place a hearty line of sprouts on top of the beef along the outer edge (this will end up in the center of the wrap).

Begin rolling from the outer edge, using your fingers to keep the filling in place. The last roll should contain no filling. Wrap tightly in plastic wrap and chill 2 hours before slicing. Place the roll seam side down on a cutting board and cut the lavash into about 1-inch slices on the diagonal. Repeat.

Per appetizer with regular mayonnaise: 153 calories (67 percent from fat), 11 grams fat (4 grams sat. fat), 5 grams carbohydrate, 8 grams protein, 154 mg sodium, 30 mg cholesterol, 96 mg calcium, trace of fiber.