what a good sauce for meatballs?

Question

and a easy recipe

Answer 1

Marinara Sauce is the BEST for meatballs. Here's a great recipe I found and use when I'm cooking:

1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves

In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

Answer 2

If you want an easy sauce that's really different, take
2 packets of brown gravy mix,
1/2 cup milk,
3/4 cup water, and
3/4 cup sour cream or plain yoghurt (OR use 1 can cream of mushroom soup instead.)

Stir together everything but the gravy mix with a whisk so it's smooth. Microwave it for about 2-4 min, until it starts to boil. Remove it from the microwave and whisk in the gravy mix. Pour over the cooked meatballs. This is for about 4-5 people. Adjust as needed for more or fewer folks.

Answer 3

Tagine Kefta( Moroccan Meatballs)

For the sauce--
6-8 medium tomatoes, cored and roughly chopped
1 tablespoon paprika
1 teaspoon cumin
1/2 teaspoon cayenne pepper
3-4 tablespoons chopped fresh flat-leaf parsley
2 garlic cloves, minced
salt & freshly ground black pepper, to taste
1/4 cup vegetable oil

For the meatballs --
400 g ground beef
1 tablespoon paprika
1 teaspoon cumin
1/2 teaspoon cayenne pepper
3-4 tablespoons chopped fresh flat-leaf parsley
2 garlic cloves, minced
salt & freshly ground black pepper, to taste

Mix all the ingredients for the sauce together in the tagine, cover and let simmer gently over a medium heat for 15 minutes, stirring occasionally.
Meanwhile, use your hands to mix the ingredients for the meatballs together and then roll the meat into small balls, about 1 inch round.
After the tomatoes have simmered for about 15 minutes, stir the sauce and add a little water if you feel it is needed.
Place the meatballs in the sauce.
Do not stir but just let them sit on top of the sauce.
Lower the heat, cover and cook for another 8-10 minutes. Uncover and let simmer another couple minutes if you feel the sauce needs thickening.
Serve with lots of crusty bread for dipping in the sauce.
If you want to make these ahead of time and freeze them, leave the parsley out and place the meatballs in a rigid container like a tupperware dish before freezing.
To reheat, thaw in the fridge (you can do this overnight) and reheat on the stovetop over medium-low until bubbly. Add chopped parsley before serving.

Answer 4

Garlic MeatBalls

This is approximate for the meatballs
2 lbs of ground beef
fine chopped onion
crushed soda crackers
1 egg
u can add a little milk if you wish

cook meatballs in oven

While they are cooking make the sauce
2 cups brown sugar
3 tbsps of flour
1/2 tsp garlic salt
2 tbsps of vinegar
2 cups of water
ADD some salt ,,pepper and soya sauce to taste cook till brown
Then I add a jar of the Garlic spareribe sauce .....put all over meatballs and finish cooking in oven....Enjoy

Another sauce to use is :
mix the same amount of ketchup and cranberry juice then pour over cooked meatballs and put in oven a few hours.. very easy and yummy also..

Answer 5

We call these cocktail meatballs and they're really best for appetizers, or "game day snack food".

1 bag of meatballs, I use Armor
1 10-12 oz jar grape jelly
1 bottle chili sauce (not cocktail sauce, it really changes the taste)

Brown the meatballs in a little olive oil, then add the chili sauce and heat through. Then add the jelly by spoonfuls and simmer, stirring in the jelly as it melts. Let it simmer at least 30 minutes, stirring often until the sauce turns a dark, rich brown color.

Answer 6

You can always do a basic Marinara (tomato) sauce. My family actually likes them in BBQ sauce. A really easy thing to do with the meatballs is put them in the crockpot with a container of your favorite BBQ sauce and simmer them until everything is hot.

If you're not into spending all the time to prep all the meatballs, Sam's Club, Trader Joes and Costco all sell frozen, fully cooked meatballs. The Trader Joe's ones are the best of these three stores.

Answer 7

You must try the Sour Cream Sauce: it's really easy but simply delish!

2 tablespoons butter
8 ounces mushrooms, sliced
2 tablespoons flour
1 teaspoon ketchup
1 can condensed beef broth, (10 1/2 ounces)
1 package dry onion soup mix
1 cup dairy sour cream


Melt butter into a skillet, saute mushrooms and remove from heat. Stir in flour and ketchup; add broth gradually. Add onion soup mix, bring to a boil, then reduce heat and add meatballs. Stir in sour cream; heat through but do not boil. Serve with hot buttered noodles, mashed potatoes, or rice.

Answer 8

Equal parts BBQ Sauce, Grape Jelly, and a big squirt of yellow mustard. You can also do equal parts Cocktail Sauce (Chil Sauce) and Grape Jelly.

Here's a couple others:

Hawaiian Meatballs

~Meatballs~
1 pound ground burger
1/2 teaspoon salt
1/4 teaspoon ginger

Mix together and form into balls and dip into a mixture of 1 egg and 1 teaspoon water. Then dip into flour. Saute in vegetable oil until brown and done.

~Hawaiian Sauce~
1 (16-oz) can pineapple chunks
1/4 cup brown sugar
2 TBS cornstarch
1/4 cup vinegar
2 TBS soy sauce
1 green and 1 yellow bell pepper, cut into strips

Drain pineapple and add water to syrup to make 1 cup.

After removing meat balls from pan, add syrup to drippings, stir in brown sugar mixed with cornstarch, vinegar and soy sauce.

Heat and stir until thickened. Return meatballs to sauce and then peppers and pineapple, stirring to coat. Cover and simmer 10 minutes.

Keep in crockpot on low to medium and stir often. Serve over rice or with long toothpicks as a fingerfood.

You could also use premade or frozen meatballs for this recipe.
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Swedish Meatballs in Sauce

1 (1 lb.) pkg. frozen plain meatballs (not the Italian kind)
1 can cream of mushroom soup
1 can French onion bouillon (or 1 cup beef bouillon)
1 cup sour cream
1 tsp. Worcestershire sauce
1 dash Tabasco sauce
1/4 cup milk
Cracked black pepper

Mix sauce ingredients together and mix in meatballs. Cook on low until heated through.

Answer 9

Secret Sauce With Meatballs
For sauce:

1 cup imported olive oil, divided

1 small onion, finely chopped

8 to 10 cloves garlic, peeled and finely minced

2 (35-ounce) cans of imported whole tomatoes, chopped

3/4 cup good dry white wine

1 teaspoon salt

Black pepper to taste

8 to 12 large leaves of fresh basil

1/4 cup finely chopped parsley

For meatballs:

2 large leaves fresh basil, finely chopped

2 to 3 tablespoons Parmesan cheese

1 cup seasoned Italian bread crumbs or crumbled stale Italian bread

1/4 cup parsley, finely chopped

6 cloves garlic, finely minced

2 eggs

1 pound ground beef

1. In a stock pot, heat 1/2 cup oil on medium heat. Reduce heat, add onions and cook 2 minutes. Add garlic and cook until light golden.

2. Add tomatoes, wine, salt, pepper, basil and parsley. Cook uncovered, stirring, on medium heat. When sauce evaporates an inch, reduce heat and simmer, stirring regularly.

3. For meatballs. Combine basil, Parmesan cheese, bread crumbs, parsley, garlic, eggs and ground beef. Form into small balls.

4. Brown in remaining oil. Put in the sauce and cook and stir.

5. After sauce cooks about 4 hours, turn off and cool on stovetop. When cool, refrigerate and serve next day or day after. Bring to a boil when reheating. Serve over 1 pound cooked pasta. Makes about 6 servings.

Answer 10

for swedish meatballs you can make my famous lingon berry sauce. fresh lingonberries, merlot wine, and sweet and sour sauce. cook on stove top at med high for 20 minutes, serve at room temp