TravelTalkOnline Forums People Talk Recipes sauce for cocktail meatballs..

Everyone here is probably quite tired already of my office party, but it's not until the end of September! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> Anyway, I found some decent frozen prepared meatballs (and NO, I DON'T want any meatball recipes, as I don't want to mess with it!!!)... I am still looking for a sauce to go over them in the chafing dish for the party. We're talking just cocktail meatballs here, not served over any kind of pasta. I know about the standard grape jelly and chili sauce (I think??).. Any other good, very easy recipes?

Can't think of anything easier or better than the grape jelly and chili sauce. If you're not sure, it's equal amounts of each.

In the 60's it was Swedish Meatballs, but they're nowhere near as easy, and I don't think they hold up as well over time.

OK, that's what I was planning on doing, just checking!!

You can also take a can of cranberry sauce (the jelled one) and a bottle of chili sauce for a different kick too. Heat and pour over the meatballs in a crock pot to keep them warm.

Beef gravy <img src="http://www.traveltalkonline.com/forums/images/graemlins/duh.gif" alt="" /> not too thick.

I use grape jelly and barbecue sauce.

We simmer ours in Pace Picante sauce and always get rave reviews

I have a way to keep them warm.

Thanks everyone for the suggestions. I am going to try out the chili sauce and grape jelly, probably tomorrow and if it tastes OK, will probably go with that.

I have served them with a store bought sweet and sour sauce and throw in some chunk pineapple too. Pretty good

Chilli Sauce & Saucy Susan Peach/Apricot (mixed 50/50) is a great combination too!
Or Duck Sauce/Chilli Sauce (50/50)...

Duck sauce and chili sauce sounds great!

Carol,
Here is a recipe that gets raves. It is more complicated than some of the others but it has a great depth of flavor.

Raspberry Enlightenment Meatballs
2 to 3 pounds frozen meatballs
1 jar (9.8 ounces) Penzey's Raspberry Enlightenment Sauce
26 oz of sweet and sour sauce
1 jar (12 ounces) orange marmalade
1 bottle or jar 8 – 12 oz. Cranberry Honey mustard
1/2 cup (or to taste) chili garlic sauce

In a slow cooker, place the meatballs. Add all remaining ingredients and stir to combine. Cook on high for 2 hours, reduce the heat and cook until the meatballs are heated through, stirring occasionally

Makes about 90 meatballs
Preparation time: 15 minutes
Total time: 2 hours 15 minutes
NOTES: Penzeys’ Raspberry Enlightenment Sauce is available from their stores in major urban areas or from penzeys.com. In a pinch I’ve used seedless raspberry jam. Sweet and sour sauce varies widely in quality. Try to find a good tasting one. If you find 3 jars and it’s a bit more or less than 26 oz., don’t worry. This is not baking and the volume of ingredients is not crucial. Start with less of the Chili garlic sauce and add to taste. If you use Sambal oelek, it can get quite spicy!

I know that I would not be able to find that Penzey's, as we live in the sticks! Problem is that I want to try everything before I serve it for this occasion, so I probably won't try it for this time. Not sure exactly what I'm going to do with the meatballs yet. Did the grape jelly and chili sauce and it was only OK, I thought.

Carol, try it with Raspberry preserves. If you like it, there would be time for you to order the enlightenment sauce online.

Cranberry Honey Mustard sauce sounds delish...who makes it?

Most readily available in the Detroit area is Sara Lee, but I've seen a number of brands in my travels.

Cook the meat balls and toss them around in Chimichurri Sauce

2 cups of chopped flat parsley
1 cups of chopped cilantro
3T chopped Garlic
1T Dried Red Pepper Flakes
1/2 cup of red wine or white balsamic vinegar
1/2 cup of olive oil
1/2 t salt

OK, office party is tomorrow... Finally.. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> Hopefully I will have some pictures to post on Friday.... Wish me luck!!

Good luck, Carol! We will all be with you in spirit. I have really enjoyed all of the posts. It has been fun reading all of the great ideas. Maybe someday I will get ambitious and try some of them!!

And take pictures! <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />

Good luck, and remember to have a little fun!

Thanks, guys. I am having a couple of friends come help today, so hopefully I can actually enjoy some of my own party! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Smile.gif" alt="" /> And I do have my camera there, so hopefully will remember to take some pictures! <img src="http://www.traveltalkonline.com/forums/images/graemlins/duh.gif" alt="" />

Party was very nice. Will try to get round to posting some pictures tomorrow or the weekend..

A little late, I know, but ginger ale and ketchup makes a nice sauce for meatballs.

YESSSSS! (be sure to use Ginger Ale with Sugar... the Diet Ginger Ale just doesn't make it!)...

YUMMMMM! I had forgoten about this recipe!

Sounds great! How much of each ingredient? Thanks.

I make my sweet n sour stuffed cabbage using that sauce... Brian is right, do NOT substitute diet Ginger Ale.
Use equal amounts of Ginger Ale to Ketchup. I put the ginger ale in the pot first to warm up and dissipate the fizz. When all the fizz is gone, I add the ketchup and a 2-3 ginger snap cookies (finely ground).

Oooo... The ground ginger snap addition sounds really good!

Grandma's secret addition... adds just the right amount of [color:"red"]zing[/color] <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cool.gif" alt="" />

I made a variation of these for a Pot Luck last night...
They were excellent and at least ten people asked for the recipe!
The Guiness Stout really makes a nice addition to the flavors!

Frozen pre-made Itallian meatballs
two parts Chili Sauce
one part Grape Jam
one part Saucy Susan
one part, reduced by 1/3, Guiness Stout
Cayenne to taste

I steam (yes, steam) the meatballs to thaw and heat...
(This keeps the meatballs very tender, and they don't get rubbery)...
mix and heat remaining ingredients...
Toss meatballs in the sauce to cover...
Keep hot in a crockpot...

Steaming the meatballs would not allow the meatballs to brown. Do you brown them before tossing them in the sauce? I guess you are using frozen prepackaged meatballs for your recipe. I prefer making my own meatballs so that wouldn't work for me as I make them and cook them fresh not frozen.

Elizabeth... The frozen meatballs from the market are pre-browned...
I like the ease of the frozen meatballs...
Took me all of 30 mins. to make the ones yesterday...
sauce and steamed meatballs...
I won't spend the time to make meatballs from scratch...
The frozen ones are close enough for me... esp. when you overpower the flavor with any sauce...

The frozen meatballs that I have checked are VERY high in fat content (and lots of "fillers"). Shadybrook makes good turkey meatballs that are much lower in fat but would be kind of expensive for a large crowd. I always make my own, I know whats in them!

a meatball without fat is like eating a ball of sawdust...
and what is a meat ball, but burger meat with fillers???
and it's not like we eat them every night of the week...
They are a once in a while thing...

anyway, to each his own... we like the frozen ones, and they are certainly a lot less work...

Agreed, it depends on how often one has them. I guess maybe it might be worth making up a huge batch of them and freezing them and using them as need be, or if you are having a big party. But otherwise, I agree, frozen ones are fine. We had frozen meatballs with some BBQ sauce on them for lunch today cooked in the crockpot for a couple hours, watching football game, plus veggies and dip, cheese and grapes. It was a really nice football nosh!

I think it also has to do with the brand you buy...
we always try to get Moma Lucias... the small meatballs... about 1" in diameter...
They are very good, esp. steamed (nice and tender when steamed and they are pre-browned)...
very easy from freezer to plate...