I have a great recipe for meatballs but I don't like the sauce. It calls
for 2 cups of tomato ketchup(which I hate); also 1 cup brown sugar, garlic
powder and chopped onion.- that's ok.

I was thinking of reducing a couple of cans of tomatoes, maybe adding some
balsamic vinegar and brown sugar. Would this need to be thickened. And if
so with what...........flour? And I would love to add cream.

I'm sort of making this up, but trying to use stuff I have on hand.

Anyone - any suggestions?

Elaine

elaine wrote:
> I have a great recipe for meatballs but I don't like the sauce. It
> calls for 2 cups of tomato ketchup(which I hate); also 1 cup brown
> sugar, garlic powder and chopped onion.- that's ok.
>
> I was thinking of reducing a couple of cans of tomatoes, maybe adding
> some balsamic vinegar and brown sugar. Would this need to be
> thickened. And if so with what...........flour? And I would love to
> add cream.
>
> I'm sort of making this up, but trying to use stuff I have on hand.
>
> Anyone - any suggestions?
>
> Elaine

Ketchup doesn't make for a good tomato sauce... sorry, it's a condiment (and
not one I'm fond of, either).

Canned tomato sauce or canned diced tomatoes, cooked slowly over low heat.
Add some dried oregano or marjoram. Skip the brown sugar, it's absolutely
not necessary and at any rate 1 cup sounds really excessive! If fresh
tomatoes are used sometimes they are a bit acidic so the addition of a
*Tablespoonful* of sugar is sometimes warranted. Shouldn't be necessary if
you're using canned tomatoes.

Onions, yes. Garlic or garlic powder, absolutely. It shouldn't need to be
thickened. I definitely would *not* add cream. Brown your meatballs then
add to the slow-cooked sauce.

Jill

On Thu, 15 Dec 2005, jmcquown wrote:

> elaine wrote:
> > I have a great recipe for meatballs but I don't like the sauce. It
> > calls for 2 cups of tomato ketchup(which I hate); also 1 cup brown
> > sugar, garlic powder and chopped onion.- that's ok.
> >
> > I was thinking of reducing a couple of cans of tomatoes, maybe adding
> > some balsamic vinegar and brown sugar. Would this need to be
> > thickened. And if so with what...........flour? And I would love to
> > add cream.
> >
> > I'm sort of making this up, but trying to use stuff I have on hand.
> >
> > Anyone - any suggestions?
> >
> > Elaine
>
> Ketchup doesn't make for a good tomato sauce... sorry, it's a condiment (and
> not one I'm fond of, either).
>
> Canned tomato sauce or canned diced tomatoes, cooked slowly over low heat.
> Add some dried oregano or marjoram. Skip the brown sugar, it's absolutely
> not necessary and at any rate 1 cup sounds really excessive! If fresh
> tomatoes are used sometimes they are a bit acidic so the addition of a
> *Tablespoonful* of sugar is sometimes warranted. Shouldn't be necessary if
> you're using canned tomatoes.
>
> Onions, yes. Garlic or garlic powder, absolutely. It shouldn't need to be
> thickened. I definitely would *not* add cream. Brown your meatballs then
> add to the slow-cooked sauce.
>
> Jill
>
>
>

I'm with Jill. The only sauce I make that I put meatballs in is spaghetti
sauce, so you may be wanting something more sweet if the meatballs are the
main item - to be served as stand-alone item or on a toothpick, etc.

For spaghetti sauce, I use tomato sauce and canned tomatoes. I prefer
diced,
as well - the work is all ready done <g>. The diced tomatoes will cook
into "mush" and help thicken the sauce. I don't ever try to use fresh
tomatoes in the "off season" because I can't get any that are good. I add
diced bell pepper to mine, also. I use garlic, sweet basil, oregano, salt
and pepper for seasonings in addition to the onions and bells. I do use,
usually, a tablespoon or so of white sugar. And, I do use some red wine or
red wine vinegar, so the Balsamic might be good.

Brown sugar is better suited to tomato based items like bbq sauce or
baked beans - a heavier, denser sauce. But, if you have made
this recipe before and you like the brown sugar effect, then go for it.
I wouldn't use it in spaghetti sauce, but I can see it for meatballs or
cocktail sausages, etc.

I wouldn't put any cream (or other milk product) in spaghetti sauce, but I
use it for "cream of ..." soups - like tomato. So, that is an option, too.
(and maybe why the original lady used the ketchup - quick, if not real
tasty, tomato soup)


I make a bbq sauce-like sauce for cocktail sausages, but I usually make a
kinda beefy cream sauce for my meatballs. It isn't a "swedish meatball"
sauce but is along those lines.

You have just given me a great idea for a "party food". A big crock pot of
great spaghetti sauce and lots of hot, crusty garlic bread. I've wasted a
lot of my life cooking spaghetti and making a salad while everybody in the
house gathered in the kitchen to dunk stolen hunks of bread into my
simmering sauce pot. Maybe I'll call it something original like ...
fondue!

Good luck with whatever you choose to do. Let us know how it turned out.

Elaine, too

On Fri, 16 Dec 2005 02:01:49 -0600, Elaine Parrish >
wrote:

>I wouldn't put any cream (or other milk product) in spaghetti sauce, but I
>use it for "cream of ..." soups - like tomato. So, that is an option, too.
>(and maybe why the original lady used the ketchup - quick, if not real
>tasty, tomato soup)

One of the classic sauces of Italian cooking, is Ragu Bolognaise...
which has milk in it, as far as I know. And this sauce is
traditionally used to sauce pasta, in particular fresh pasta.

Someone correct me if I am wrong...

Christine

elaine wrote:

> I have a great recipe for meatballs but I don't like the sauce. It calls
> for 2 cups of tomato ketchup(which I hate); also 1 cup brown sugar, garlic
> powder and chopped onion.- that's ok.
>
> I was thinking of reducing a couple of cans of tomatoes, maybe adding some
> balsamic vinegar and brown sugar. Would this need to be thickened. And if
> so with what...........flour? And I would love to add cream.
>
> I'm sort of making this up, but trying to use stuff I have on hand.
>
> Anyone - any suggestions?
>
> Elaine
>
>

OHMYGOD. My teeth hurt just imagining how horribly sweet that "sauce"
must be? Not to mention devoid of any other flavor?
Go to www.deja.com and input "tomato sauce" and "rec.food.cooking" into
the search parameters, and you'll wind up with many decent sauces to
try. Ignore All that use ketchup, brown sugar.. and the garlic powder is
questionable, lol. You can't help but do better than what you've tried.
Honest.

"elaine" > wrote in message
...
> I have a great recipe for meatballs but I don't like the sauce. It calls
> for 2 cups of tomato ketchup(which I hate); also 1 cup brown sugar, garlic
> powder and chopped onion.- that's ok.
>
> I was thinking of reducing a couple of cans of tomatoes, maybe adding some
> balsamic vinegar and brown sugar. Would this need to be thickened. And
if
> so with what...........flour? And I would love to add cream.
>
> I'm sort of making this up, but trying to use stuff I have on hand.
>
> Anyone - any suggestions?
>
> Elaine
>
>

Here's the recipe I use when making spaghetti and meat balls. It comes from
Fine Cooking magazine in an article by Frank Pellegrino of Rao's restaurant
in NYC. The only change I make is I add sauteed onions.

Marinara Sauce
Yields about 7 cups.

3 28-ounce cans Italian plum tomatoes, whole or crushed (I like San
Marzano)
1?2 cup olive oil
6 cloves garlic, minced
1 large yellow onion, minced
1 tablespoon kosher salt; more as needed
1?4 cup chopped fresh basil
1 teaspoon freshly ground black pepper
1?4 teaspoon dried oregano (or to taste)

If you're using whole tomatoes, put them in a large bowl and crush them
with your hands. Discard any cores.

In a 7-quart or larger saucepot, heat the oil on medium heat. Add the onion
and saute until translucent then add garlic
garlic and sauté until lightly golden brown, about 2 minutes. Add the
tomatoes and salt. Bring to a boil, reduce the heat, and simmer, stirring
occasionally, for 45 minutes to 1 hour; the sauce will reduce and thicken
slightly but shouldn't get too thick. Stir in the basil, pepper, and
oregano. Taste and add more salt as needed. Kate

Kate B wrote:


> Here's the recipe I use when making spaghetti and meat balls. It comes from
> Fine Cooking magazine in an article by Frank Pellegrino of Rao's restaurant
> in NYC. The only change I make is I add sauteed onions.
>
> Marinara Sauce
> Yields about 7 cups.
>
> 3 28-ounce cans Italian plum tomatoes, whole or crushed (I like San
> Marzano)
> 1?2 cup olive oil

Is that REALLY 1/2 cup?? Seems excessive to me, and I LOVE the stuff!!

"Goomba38" > wrote in message
...
> Kate B wrote:
>
>
> > Here's the recipe I use when making spaghetti and meat balls. It comes
from
> > Fine Cooking magazine in an article by Frank Pellegrino of Rao's
restaurant
> > in NYC. The only change I make is I add sauteed onions.
> >
> > Marinara Sauce
> > Yields about 7 cups.
> >
> > 3 28-ounce cans Italian plum tomatoes, whole or crushed (I like San
> > Marzano)
> > 1?2 cup olive oil
>
> Is that REALLY 1/2 cup?? Seems excessive to me, and I LOVE the stuff!!

Yes, it calls for 1/2 cup and it does not end up being excessive in the
finished product. The recipe calls for 84 ounces of tomatoes so the oil is
fairly small in comparison. Last time I made it I ended up adding a
tablespoon of honey. I was more concerned with the amount of salt it called
for but it works very well with the meatballs and the salt is actually
coarse kosher salt which is less salty than table salt.

Kate

"Kate B" > wrote in message
ink.net...
>
> "elaine" > wrote in message
> ...
>> I have a great recipe for meatballs but I don't like the sauce. It calls
>> for 2 cups of tomato ketchup(which I hate); also 1 cup brown sugar,
>> garlic
>> powder and chopped onion.- that's ok.
>>
>> I was thinking of reducing a couple of cans of tomatoes, maybe adding
>> some
>> balsamic vinegar and brown sugar. Would this need to be thickened. And
> if
>> so with what...........flour? And I would love to add cream.
>>
>> I'm sort of making this up, but trying to use stuff I have on hand.
>>
>> Anyone - any suggestions?
>>
>> Elaine
>>
>>
>
> Here's the recipe I use when making spaghetti and meat balls. It comes
> from
> Fine Cooking magazine in an article by Frank Pellegrino of Rao's
> restaurant
> in NYC. The only change I make is I add sauteed onions.
>
> Marinara Sauce
> Yields about 7 cups.
>
> 3 28-ounce cans Italian plum tomatoes, whole or crushed (I like San
> Marzano)
> 1?2 cup olive oil
> 6 cloves garlic, minced
> 1 large yellow onion, minced
> 1 tablespoon kosher salt; more as needed
> 1?4 cup chopped fresh basil
> 1 teaspoon freshly ground black pepper
> 1?4 teaspoon dried oregano (or to taste)
>
> If you're using whole tomatoes, put them in a large bowl and crush them
> with your hands. Discard any cores.
>
> In a 7-quart or larger saucepot, heat the oil on medium heat. Add the
> onion
> and saute until translucent then add garlic
> garlic and sauté until lightly golden brown, about 2 minutes. Add the
> tomatoes and salt. Bring to a boil, reduce the heat, and simmer, stirring
> occasionally, for 45 minutes to 1 hour; the sauce will reduce and thicken
> slightly but shouldn't get too thick. Stir in the basil, pepper, and
> oregano. Taste and add more salt as needed. Kate
>
Ok - this sounds good; I like the idea of boiling down the tomatoes. I will
be using canned tomatoes since I'm saving my 3 packets of (precious) garden
tomatoes carefully frozen in the fall. .But damn - I love the addition of
cream -- in anything really. However, will defer to y'all and not be
tempted. (thanks Jill).

E.

"elaine" > wrote

> Ok - this sounds good; I like the idea of boiling down the tomatoes.

Simmering, not boiling. Big difference in tomato sauce.

nancy

"Nancy Young" > wrote in message
...
>
> "elaine" > wrote
>
>> Ok - this sounds good; I like the idea of boiling down the tomatoes.
>
> Simmering, not boiling. Big difference in tomato sauce.
>
> nancy

I know. Wrong wording on my part............

E.

"elaine" > wrote

> "Nancy Young" > wrote

>> "elaine" > wrote
>>
>>> Ok - this sounds good; I like the idea of boiling down the tomatoes.
>>
>> Simmering, not boiling. Big difference in tomato sauce.

> I know. Wrong wording on my part............
>
Just making sure.

"elaine" > wrote in message
...
>I have a great recipe for meatballs but I don't like the sauce. It calls
>for 2 cups of tomato ketchup(which I hate); also 1 cup brown sugar, garlic
>powder and chopped onion.- that's ok.
>
> I was thinking of reducing a couple of cans of tomatoes, maybe adding some
> balsamic vinegar and brown sugar. Would this need to be thickened. And
> if so with what...........flour? And I would love to add cream.
>
> I'm sort of making this up, but trying to use stuff I have on hand.
>
> Anyone - any suggestions?
>
> Elaine

I make this probably 2 times a month. We love it.

I like to make a double batch and freeze, so the measurements are already
with the doubling in mind.

Basil Sauce - Great with meatballs.

1/3 cup of olive oil
2 handfuls of fresh basil (approx. 8 T or use 4 T of dry)
1 onion chopped finely
3 cloves of garlic chopped finely
1 30 ish ounce can of tomato sauce (sorry about ounces the cans are around
29 to 32 ounces don't remember)
1 30 ish ounce can of crushed tomatoes ( like to use Contadina for both
tomato products)

Saute' onion, garlic, and basil in olive oil until onion is soft. Add
tomato sauce and crushed tomatoes and simmer about 20 minutes.

Great with no meat at all on pasta, great with meatballs, can brown about 1
pound of ground beef and add to it.

Lynne

Elaine wrote:

> I have a great recipe for meatballs but I don't like the sauce. It calls
> for 2 cups of tomato ketchup(which I hate); also 1 cup brown sugar, garlic
> powder and chopped onion.- that's ok.

You've got the makings of a barbecue sauce there, albeit a rather uninspired
one... :-)


> I was thinking of reducing a couple of cans of tomatoes, maybe adding some
> balsamic vinegar and brown sugar. Would this need to be thickened. And
> if so with what...........flour? And I would love to add cream.
>
> I'm sort of making this up, but trying to use stuff I have on hand.
>
> Anyone - any suggestions?

Okay, sauté the onions, then add the tomatoes. Add some red wine vinegar if
you've got it, and just a pinch of white sugar. (Balsamic doesn't work all
that well here, to my way of thinking. If you want an arrabiata -- literally
"explosive", referring to sudden spiciness -- sauce you can add Tabasco
instead of vinegar.) Cook down to the consistency you want, adding the
garlic powder about halfway through. If you have basil, add it toward the
end. If you want, you can add cream toward the end of cooking, but avoid
boiling the sauce once the cream is added.

Bob

Bob Terwilliger wrote:
> Elaine wrote:
>
>
>>I have a great recipe for meatballs but I don't like the sauce. It calls
>>for 2 cups of tomato ketchup(which I hate); also 1 cup brown sugar, garlic
>>powder and chopped onion.- that's ok.
>
>
> You've got the makings of a barbecue sauce there, albeit a rather uninspired
> one... :-)
>
>
>
>>I was thinking of reducing a couple of cans of tomatoes, maybe adding some
>>balsamic vinegar and brown sugar. Would this need to be thickened. And
>>if so with what...........flour? And I would love to add cream.
>>
>>I'm sort of making this up, but trying to use stuff I have on hand.
>>
>>Anyone - any suggestions?
>
>
> Okay, sauté the onions, then add the tomatoes. Add some red wine vinegar if
> you've got it, and just a pinch of white sugar. (Balsamic doesn't work all
> that well here, to my way of thinking. If you want an arrabiata -- literally
> "explosive", referring to sudden spiciness -- sauce you can add Tabasco
> instead of vinegar.) Cook down to the consistency you want, adding the
> garlic powder


I'm sure this was a typo and you meant "minced garlic"

about halfway through. If you have basil, add it toward the
> end. If you want, you can add cream toward the end of cooking, but avoid
> boiling the sauce once the cream is added.
>
> Bob
>
>


--

saerah

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

sarah criticized:

>> instead of vinegar.) Cook down to the consistency you want, adding the
>> garlic powder
>
> I'm sure this was a typo and you meant "minced garlic"

Well, Elaine didn't say she HAD garlic. She said she had garlic powder. You
works with what you gots.

However, since the first flood of suggestions, Elaine posted the recipe for
the meatballs, and I see that they've got chili powder. That changes
EVERYTHING. I don't think an Italian-style tomato sauce would go well with
them at all; I *do* think that a barbecue sauce is the way to go. Of
course, barbecue sauces vary widely; I think a Texas- or Kansas-City-style
sauce would work best. Here are some barbecue sauce recipes I can
personally vouch for, given in the order I think would go best with Elaine's
meatball recipe:


Ginger Barbecue Sauce
(from _Paul Kirk's Championship Barbecue Sauces_)

2 cups tomato purée
1 cup tomato sauce
1/4 brown sugar, packed
1/2 cup wine vinegar
2 tablespoons minced candied ginger
2 tablespoons chili powder
2 tablespoons Worcestershire sauce
1 tablespoon minced dried onion
1 lemon, unpeeled, sliced thin
1 garlic clove, pressed
2 teaspoons black pepper
1 teaspoon celery salt
1 teaspoon dry mustard powder

Combine all the ingredients in a nonreactive saucepan and blend well. Place
over medium heat and simmer for 20 minutes, stirring occasionally. Store
refrigerated in an airtight jar for several weeks.

Makes about 3 cups.


Well-Married Barbecue Sauce
(from _Paul Kirk's Championship Barbecue Sauces_)

1 28-ounce bottle ketchup
1 1/2 cups cider vinegar
1 1/2 cups brown sugar, packed
1 12-ounce bottle chili sauce
1 12-ounce can ginger ale
1/2 cup fresh lemon juice
1/2 cup steak sauce
1/2 cup prepared yellow mustard
1/4 cup Worcestershire sauce
2 tablespoons black pepper
2 tablespoons vegetable oil
1 tablespoon soy sauce
1 teaspoon dry mustard powder
2 garlic cloves, pressed
1/4 teaspoon Louisiana-style hot sauce

Combine all ingredients in a nonreactive bowl and blend well. Store
refrigerated in an airtight jar up to 1 month.

[BOB'S NOTE: When I made this, I used the "Caribbean Exotic Gourmet Spicy
Steak Sauce" that Mo-Hotta-Mo-Betta sells as the 1/2 cup steak sauce. I also
simmered the sauce to take the raw edge off the garlic and dry mustard, and
to blend in the sugar.]


Paul Kirk's Kansas City Barbecue Sauce
(from _Celebrating Barbecue_)

1/2 cup (1 stick) butter
4 cloves garlic, pressed
1 cup minced onions
1 lemon, seeded and minced, including peel
1 32-ounce bottle ketchup
1 cup tomato juice
1 cup V-8 juice
1 cup packed brown sugar
1/2 cup molasses
1/2 cup Worcestershire sauce
1/2 cup chili powder
1/4 cup white vinegar
2 tablespoons black pepper
1 teaspoon salt

Melt the butter in a nonreactive saucepan over medium heat. Add the garlic,
onions, and lemon. Cook until the mixture is tender but not browned, about
4 minutes. Add the remaining ingredients. Bring the mixture to a boil,
lower the heat and simmer, stirring occasionally, for 1 to 1 1/2 hours or
until the sauce has thickened. Store, refrigerated, for up to 2 weeks.

Makes about 8 cups.


Lone Star Barbecue Sauce
(from _Celebrating Barbecue_)

1 1/4 cups ketchup
1/3 cup Worcestershire sauce
1/3 cup lemon juice
1/3 cup packed brown sugar
1 tablespoon yellow mustard
1/4 cup water
1 clove garlic, crushed
1/4 cup (half a stick) butter (or meat drippings)

1. Combine the ketchup, Worcestershire sauce, lemon juice, brown sugar,
mustard, water, and garlic in a medium saucepan. Place over very low heat
and simmer, stirring occasionally, 1 hour. For really smoky flavor, place
on the grill away from the heat source during the last hour of smoking meat.

2. Stir in the butter or drippings and cook 15 minutes longer. Pour into a
container with a tight-fitting lid and refrigerated to store, up to 2 weeks.

Makes about 3 cups.


KC Sweet and Hot Sauce
(from _Celebrating Barbecue_)

2 cups ketchup
1/2 cup packed dark brown sugar
1 tablespoon paprika
2 to 3 teaspoons red pepper sauce
1/2 cup (1 stick) butter
1/2 cup cider vinegar
1 clove garlic, mashed
1/4 cup chili sauce
1 to 2 teaspoons salt, or to taste

1. Combine the ingredients in a small saucepan over low heat. Stir and cook
until the sugar and butter melt and the sauce is well blended. Simmer,
stirring frequently to prevent sticking and burning, about 20 minutes.
Store refrigerated up to 2 weeks.

Makes about 3 1/2 cups.


S.H.T. Barbecue Sauce ("Sweeter, Hotter, and Thicker")
(from _Celebrating Barbecue_)

1 1/4 cups bottled chili sauce
1 1/2 cups ketchup
1/2 cup packed brown sugar
1 cup root beer
1/4 cup (1/2 stick) butter
2 to 3 tablespoons Worcestershire sauce, or to taste
1 to 2 teaspoons red pepper sauce, or to taste, optional
1 to 2 teaspoon lemon juice, or to taste
1 teaspoon salt, or to taste

Combine all ingredients in a small saucepan over low heat. Stir and cook
until the sugar and butter melt and the sauce is well blended. Simmer,
stirring frequently to prevent sticking and burning, about 20 minutes.

Makes about 4 cups.


Bob

On 16 Dec 2005 06:27:02 -0600, "Bob Terwilliger"
> wrote:

> Lone Star Barbecue Sauce
> (from _Celebrating Barbecue_)
>
> 1 1/4 cups ketchup
> 1/3 cup Worcestershire sauce
> 1/3 cup lemon juice
> 1/3 cup packed brown sugar
> 1 tablespoon yellow mustard
> 1/4 cup water
> 1 clove garlic, crushed
> 1/4 cup (half a stick) butter (or meat drippings)
>
> 1. Combine the ketchup, Worcestershire sauce, lemon juice, brown sugar,
> mustard, water, and garlic in a medium saucepan. Place over very low heat
> and simmer, stirring occasionally, 1 hour. For really smoky flavor, place
> on the grill away from the heat source during the last hour of smoking meat.
>
> 2. Stir in the butter or drippings and cook 15 minutes longer. Pour into a
> container with a tight-fitting lid and refrigerated to store, up to 2 weeks.
>
> Makes about 3 cups.

This is basically what I grew up knowing as barbecue sauce. Very
similar. I feel that I can personally endorse this one. )

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

elaine wrote:
> I have a great recipe for meatballs but I don't like the sauce. It calls
> for 2 cups of tomato ketchup(which I hate); also 1 cup brown sugar, garlic
> powder and chopped onion.- that's ok.
>
> I was thinking of reducing a couple of cans of tomatoes, maybe adding some
> balsamic vinegar and brown sugar. Would this need to be thickened. And if
> so with what...........flour? And I would love to add cream.
>
> I'm sort of making this up, but trying to use stuff I have on hand.
>
> Anyone - any suggestions?
>
> Elaine
>
>


Is this for pasta, or for an hors d'oeuvre?

gp

In article >,
"elaine" > wrote:

> I have a great recipe for meatballs but I don't like the sauce. It calls
> for 2 cups of tomato ketchup(which I hate); also 1 cup brown sugar, garlic
> powder and chopped onion.- that's ok.
>
> I was thinking of reducing a couple of cans of tomatoes, maybe adding some
> balsamic vinegar and brown sugar. Would this need to be thickened. And if
> so with what...........flour? And I would love to add cream.
>
> I'm sort of making this up, but trying to use stuff I have on hand.
>
> Anyone - any suggestions?
>
> Elaine

What will these little grenades be used for? Appetizers? You should be
able to fake a sweet-sour sauce, or else look one up and use it. Or
barbecue sauce?

On top of pasta with that sauce? Gack. Good luck.
--
http://www.jamlady.eboard.com, updated 12-13-05 - RIP, Gerri

"Melba's Jammin'" > wrote in message
...
> In article >,
> "elaine" > wrote:
>
>> I have a great recipe for meatballs but I don't like the sauce. It calls
>> for 2 cups of tomato ketchup(which I hate); also 1 cup brown sugar,
>> garlic
>> powder and chopped onion.- that's ok.
>>
>> I was thinking of reducing a couple of cans of tomatoes, maybe adding
>> some
>> balsamic vinegar and brown sugar. Would this need to be thickened. And
>> if
>> so with what...........flour? And I would love to add cream.
>>
>> I'm sort of making this up, but trying to use stuff I have on hand.
>>
>> Anyone - any suggestions?
>>
>> Elaine
>
> What will these little grenades be used for? Appetizers? You should be
> able to fake a sweet-sour sauce, or else look one up and use it. Or
> barbecue sauce?
>
> On top of pasta with that sauce? Gack. Good luck.
> --
> http://www.jamlady.eboard.com, updated 12-13-05 - RIP, Gerri

No, no - not with pasta and not appetizers. My contribution for a family
gathering.

Big-batch Freezer Meatballs (recipe adapted from Saltscapes - Down East
Magazine)

3 lbs ground beef
1can evaporated milk
1 cup quick (not instant) rolled oats
1 cup soda cracker crumbs (28 squares)
1/2 cup chopped onion
2 tsp salt
pepper
2 tsps chili powder

and the sauce (which I didn't like)
2 cups ketchup
1 cup packed brown sugar
garlic powder
1/4 cup chopped onion

E.

Elaine wrote:

> Big-batch Freezer Meatballs (recipe adapted from Saltscapes - Down East
> Magazine)
>
> 3 lbs ground beef
> 1can evaporated milk
> 1 cup quick (not instant) rolled oats
> 1 cup soda cracker crumbs (28 squares)
> 1/2 cup chopped onion
> 2 tsp salt
> pepper
> 2 tsps chili powder
>
> and the sauce (which I didn't like)
> 2 cups ketchup
> 1 cup packed brown sugar
> garlic powder
> 1/4 cup chopped onion

In place of the sauce you don't like, I think a variety of other sauces
would work. I posted some barbecue sauce recipes which I think would work,
but here are some other ideas:

fruity mustard-based sauce
mild Jamaican jerk sauce
cheese sauce
maybe even Nancy's infamous mixture of chili sauce and grape jelly


....and here are some things I think would NOT work:

Gravy, either brown or white
Italian-style tomato sauce


Bob

"Bob Terwilliger" > wrote in message
...
> > In place of the sauce you don't like, I think a variety of other sauces
> would work. I posted some barbecue sauce recipes which I think would
> work, but here are some other ideas:
>
> fruity mustard-based sauce
> mild Jamaican jerk sauce
> cheese sauce
> maybe even Nancy's infamous mixture of chili sauce and grape jelly

Hey thanks Bob, my favourite out of these would probably be - Paul Kirk's
Kansas City Barbecue Sauce - but without the ketchup! But then you
suggested a cheese sauce. Do you really think that might work?

E.

Elaine wrote:

> Hey thanks Bob, my favourite out of these would probably be - Paul Kirk's
> Kansas City Barbecue Sauce - but without the ketchup! But then you
> suggested a cheese sauce. Do you really think that might work?

Sure, why not? The meatballs are slightly chili-flavored and cheese goes
wonderfully with chili.

Bob

In article >,
"elaine" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > "elaine" > wrote:
> >
> >> I have a great recipe for meatballs but I don't like the sauce.
> >> It calls for 2 cups of tomato ketchup(which I hate); also 1 cup
> >> brown sugar, garlic powder and chopped onion.- that's ok.
> >>
> >> I was thinking of reducing a couple of cans of tomatoes, maybe
> >> adding some balsamic vinegar and brown sugar. Would this need to
> >> be thickened. And if so with what...........flour? And I would
> >> love to add cream.
> >>
> >> I'm sort of making this up, but trying to use stuff I have on
> >> hand.

> >>
> >> Anyone - any suggestions?
> >>
> >> Elaine
> >
> > What will these little grenades be used for? Appetizers? You should be
> > able to fake a sweet-sour sauce, or else look one up and use it. Or
> > barbecue sauce?
> >
> > On top of pasta with that sauce? Gack. Good luck.
> > --
> > http://www.jamlady.eboard.com, updated 12-13-05 - RIP, Gerri
>
> No, no - not with pasta and not appetizers. My contribution for a family
> gathering.
>
> Big-batch Freezer Meatballs (recipe adapted from Saltscapes - Down East
> Magazine)
>
> 3 lbs ground beef
> 1can evaporated milk
> 1 cup quick (not instant) rolled oats
> 1 cup soda cracker crumbs (28 squares)
> 1/2 cup chopped onion
> 2 tsp salt
> pepper
> 2 tsps chili powder
>
> and the sauce (which I didn't like)
> 2 cups ketchup
> 1 cup packed brown sugar
> garlic powder
> 1/4 cup chopped onion
>
> E.

OK. Try the sauce that's part of this recipe.

* Exported from MasterCook Mac *

Sweet-Sour Cabbage with Meatballs

Recipe By : Posted to rec.food.cooking again by Barb Schaller
12/16/05
Serving Size : 4 Preparation Time :0:00
Categories : Entrees

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 # lean ground beef
1/4 cup soft bread crumbs
1 egg -- slightly beaten
1/2 onion -- chopped
1/2 green pepper -- chopped
2 Tbsp. chopped parsley
1 tsp. salt
2 T. salad oil
Sauce
1 can tomato sauce -- (15 oz.)
1/4 cup cider vinegar
1/4 cup brown sugar
1/2 tsp. salt
1/4 tsp. pepper
1 head cabbage


Combine beef, bread crumbs, egg, onion, green pepper, parsley and salt.
Make meatballs and brown in oil (or skip the oil and make about 10
meatballs and microwave five at a time for 4 minutes). Combine sauce
ingredients and pour over head of cabbage which has been cored and cut
into wedges or half-wedges. Add meatballs and simmer, covered, until
cabbage is tender as desired--maybe a half hour.


- - - - - - - - - - - - - - - - - -


Per serving: 1281 Calories; 123g Fat (84% calories from fat); 16g
Protein; 35g Carbohydrate; 96mg Cholesterol; 1288mg Sodium
Food Exchanges: 1 1/2 Lean Meat; 3 1/2 Vegetable; 23 1/2 Fat; 1 Other
Carbohydrates

NOTES : Source: An old Sunset magazine -- probably from the late 60s or
early 70s. Pretty good stuff. Serves 4 easily.

_____
--
http://www.jamlady.eboard.com, updated 12-13-05 - RIP, Gerri

elaine wrote:
> I have a great recipe for meatballs but I don't like the sauce. It calls
> for 2 cups of tomato ketchup(which I hate); also 1 cup brown sugar, garlic
> powder and chopped onion.- that's ok.
>
> I was thinking of reducing a couple of cans of tomatoes, maybe adding some
> balsamic vinegar and brown sugar. Would this need to be thickened. And if
> so with what...........flour? And I would love to add cream.
>
> I'm sort of making this up, but trying to use stuff I have on hand.
>
> Anyone - any suggestions?
>
> Elaine
>
>

That sounds like a recipe that is intended to mimic jarred sauces with
that incredible amount of sugar. The ketchup already has HFCS and then
the brown sugar.

You can make an excellent sauce just by sweating some chopped onions,
garlic, celery etc, whatever spices you like, add the tomatoes and
simmer for a short period.

In article >,
"elaine" > wrote:

> I have a great recipe for meatballs but I don't like the sauce. It calls
> for 2 cups of tomato ketchup(which I hate); also 1 cup brown sugar, garlic
> powder and chopped onion.- that's ok.
>
> I was thinking of reducing a couple of cans of tomatoes, maybe adding some
> balsamic vinegar and brown sugar. Would this need to be thickened. And if
> so with what...........flour? And I would love to add cream.
>
> I'm sort of making this up, but trying to use stuff I have on hand.
>
> Anyone - any suggestions?

Cooking well involves experimentation. Try out your alternative sauce
recipe and see if YOU enjoy the results.

Elane,
I use Canned Tomato Puree as the base, If I don't have that I use
tomato juice ( sorry but mine is home canned) and a little thicker. To
this I add my Italian Seasonings, pinch of dryed Basil, about 1/4 tsp.
plain white sugar, and I make a thin paste of Corn Starch and cold
water, ( just about a TBL. of mixture) add this to the sauce and bring
to a boil stirring so it won't catch. To this I can add meat, clams,
crabs, sausage whatever your little heart desires.

Results for my meatballs:

3 lbs ground beef
1can evaporated milk
1 cup quick (not instant) rolled oats
1 cup soda cracker crumbs (28 squares)
1/2 cup chopped onion
2 tsp salt
pepper
2 tsps chili powder

Excellent! I would make these again. I cooked in the oven (just the
meatballs) for about 15 minutes.

And, made the sauce out of a little bit of all the great suggestions.
Canned tomatoes. worcestershire sauce, mustard, bit of brown sugar, celery,
onions, garlic, salt & pepper. I will now will puree ... and yes - add a
little bit of cream. Thanks everyone..............

Elaine

"elaine" > wrote in message
...
> I have a great recipe for meatballs but I don't like the sauce. It calls
> for 2 cups of tomato ketchup(which I hate); also 1 cup brown sugar, garlic
> powder and chopped onion.- that's ok.
>
> I was thinking of reducing a couple of cans of tomatoes, maybe adding some
> balsamic vinegar and brown sugar. Would this need to be thickened. And
if
> so with what...........flour? And I would love to add cream.
>
> I'm sort of making this up, but trying to use stuff I have on hand.
>
> Anyone - any suggestions?
>
> Elaine
>
>
>
This sounds like it was meant to be appetizers -- last place I worked the
big thing for potlucks was meatballs in a sauce made of 1 bottle of ketchup
and 1 jar of grape jelly... Sometimes they'd use coctail sauce in place of
the ketchup.

How about onions and mushrooms browned in butter, worchestershire sauce and
sour cream, maybe thinned with some red wine or beef broth if necessary?

Metra



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