i need a quick sauce recipe for some meatballs. can anyone help?? the clock is ticking....?

Question

i already have some italian meatballs and i want to slow cook them in a crockpot. what is a tasty homemade sauce i can whip together that will add and bring out the flavor of the meatballs?

Answer 1

Try frying some onions, with garlic add basil then a tin of chopped tomatoes, easy peas and very tasty.

Answer 2

Take a couple of cans chopped tomatoes add a finely chopped onion throw in some dried herbs and a little season-all or salt and pepper with some garlic powder, mix altogether and you've the perfect Italian meatball sauce. The slow cooking releases all the flavours and infuses into the meatballs. Give it a go, you'll do it again and it costs a fraction of those shop bought ready made sauces. It's also the ideal sauce for spaghetti bolognaise. ENJOY.

Answer 3

Tin of chopped tomatoes with herbs
small onion finely chopped
1 clove of garlic finely chopped
3 tbs Worcestershire sauce
oregano-a pinch of
basil -a pinch of
salt-pinch of

in a small amount of oil fry the garlic and onion for 1 minute and set aside.
put tomatoes in the crockpot,add half a can/tin of cold water,add Worcestershire sauce,oregano,salt & basil and stir in the garlic & onion,add the meatballs (after browning them in a frying pan) and slowly cook.

Answer 4

Chuck some fresh tomatoes, onions, mushrooms, garlic in a liquidiser and whizz till they reach a chunkiness you like. Add some fresh herbs, salt and pepper and pour over your meatballs. Cook as long as you think necessary. Serve with some garlic bread. Give me a ring ten minutes before it is done and I will bring a nice bottle of red wine I have been saving. Make sure you put the outside light on as I can't see where to put my zimmer frame in the dark!

Answer 5

This is my own special recipe for Italian meatballs with just a hint of Mexican flavor. Everyone who's had them swears they're to die for!!!
Into your pot, put a large can of tomato sauce, or your favorite ready-made spagetti sauce. Add a small can of Hatch's Green Chiles (diced), 1/2 of a diced Bell pepper, a diced onion, a tablespoon of garlic powder (NOT garlic salt!!!), 1 teaspoon of seasoned salt, 1 teaspoon of black pepper, 1 tablespooon of oregano, 2 tablespoons of Italian seasoning spices (or packaged spagetti seasoning), 1 cup of red wine (Chianti is best), 3 shakes of Worchestshire sauce. Now for the meatballs of course...fry them in a skillet with a tablespoon of olive oil (or regular cooking oil...they'll be good either way) until they are well browned, then dump them in the large pot & bring everything to a boil for about 5 minutes, lower heat to simmer (or very low flame on a regular stove), cook for approx. half an hour. Taste test it, then either serve 'em up, or cook for a bit longer as you desire. They will make your spagetti a hit, & will even go great in Swedish noodles too if you substitute a large can of Cream of mushroom soup instead of tomato or spagetti sauce.

Answer 6

********Marmalade Meat Balls

Ingredients
2 pounds fully cooked frozen meatballs
1 bottle (16-ounce) Catalina salad dressing
1 cup orange marmalade
3 tablespoons Worcestershire sauce
1/2 teaspoon red pepper flakes

Instructions
Place frozen meatballs in the insert of a slow cooker. In a bowl, stir
to combine the remaining ingredients. Pour over meatballs and stir to coat. Cook on high setting for
2 to 3 hours.

********AUTHENTIC SWEDISH MEATBALLS
Sauté 3 tablespoons of finely chopped onion in 1 tablespoon of butter.
Mix together with:
1/2 lb. each veal and pork (preferably ground together)
1 cup half and half cream
1 cup bread crumbs
2 eggs
1 tsp. salt
1/2 cup ketchup or tomato sauce
1/2 tsp. pepper
1/2 tsp. allspice
2 tablespoons chopped parsley, fresh or dried
Mix all together thoroughly and refrigerate for several hours before using (very important).
Form small round balls no larger than the end of your thumb. Fry in a little butter until brown. Shake skillet constantly to keep meatballs round.
Place the browned meatballs in a covered casserole in and bake at 325°F to 350°F degrees for 30 minutes.
These are delicious and have a very special flavor.

Answer 7

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 8

Just add a tin of toms and some herbs - try; basil, thyme and a little marjoram. Boil it down until it thickens - easy!!! Add Parmesan or some grated cheese to the finished dish.
You can also add a little cream to the sauce and if you want it stronger then add fried onions and garlic.

Answer 9

You really have it all there with the recipes you already have but if you add a little (I mean little) hot sauce (Susie sauce, or something like that) into the sauce it will do the business, oh and at the last minute add some yoghurt or Creme Fraiche and stir in, but don't boil it... or it will curdle

Answer 10

okay but don't give away,, I am italian,an it is my recipe.

You can use fresh tomatoes if you have time all day,if not,tomato paste.
you don't want it to be to runny,slow cook it and you'll need to add water so don't burn it!
add garlic. use as much as you like,fresh basil,pepper,tiny bit of sea salt,
the last ingredient which is really important is,,,, sugar,, not to much as to make it to sweet,just enough to take thee acid tomato bite out of the tomato, got it now try it.
simple and good,, I can't give you exact amount because i don't cook with exact amounts I go by taste and years of making it. let me know how your meeatballs turn out,,yes?
if you keep the sause from getting to thin,to thick so it is just right,you can have meatball sandwich's the next day, enjoy.