Use your prepared (recipe here) and frozen meatballs for family dinners or to entertain guests with these all-occasion recipes.
EACH RECIPE SAUCES ABOUT 2 DOZEN COOKED MEATBALLS
MARINARA SAUCE
SERVING 4
1 (28-ounce) can San Marzano whole tomatoes (DiNapoli or another brand)
1 cup water
¼ cup olive oil or unsalted butt er
1 small yellow onion, peeled and cut in half through the pole
1 sprig fresh basil
Flake salt
Put tomatoes in a medium saucepan. Pour water into the empty tomato can, swirl around, and add it to the pot. Add the olive oil or butt er and the onion and simmer over low heat for 30–45 minutes. As the sauce cooks, press the whole tomatoes with a wooden spoon to break them up. Add the basil toward the end of cooking. Taste the sauce and add salt if you’d like.
Add cooked meatballs to the sauce and simmer together until meatballs are hot.
HOT AND SOUR SAUCE
½ cup apricot preserves, or any other fruit preserves
2 tablespoons unseasoned rice vinegar
2 tablespoons soy sauce
1½ teaspoons onion powder
½ teaspoon dried red chile flakes
Combine all ingredients and stir until incorporated. For thicker sauce, add more preserves; for thinner, add vinegar. Cover and let sit overnight.
Use as a dipping sauce or pour over meatballs.
HONEY MUSTARD SAUCE
1 cup yellow mustard seeds, freshly ground
⅔ cup apple cider vinegar
½ cup honey
¼ cup water
1 tablespoon ground turmeric (optional, for color)
1½ teaspoons salt, to taste
Optional: maple syrup for more sweetness, smoky paprika for richness
In a saucepan on medium-low heat combine all ingredients and bring to a low boil for about 15 minutes, or until most of the liquid has evaporated and the sauce is of the desired consistency. For a thinner sauce, add more water. Let cool, then transfer to a jar and let sit for at least an hour (ideally overnight, as the flavor incorporates better with time).
Use as a dipping sauce or pour over meatballs.
SWEDISH MEATBALL SAUCE
4 tablespoons butter
3 tablespoons flour
2 cups beef broth
1 cup heavy cream
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon ground allspice
1 teaspoon salt, to taste
1 teaspoon pepper
1 teaspoon freshly grated nutmeg
Optional: Pass the lingonberry jam!
Melt butter in a pot, add flour, and stir to incorporate. Add broth and cream, slowly stirring to form a sauce. Add remaining ingredients except the nutmeg. Cover on very low heat for at least 10 minutes. Add more stock for a thinner consistency.
Add the meatballs to the sauce and then freshly grate nutmeg over meatballs and serve.
CREAMY DILL DIP
½ cup sour cream or Greek yogurt
2 tablespoons Farmented Dill Sauerkraut*
Mix together and serve.
*You probably already have a jar of Farmented’s Dill Sauerkraut in your refrigerator, and dill goes great with cream and meatballs, so use that sauerkraut—it’s as good with Kettle Krinkle Cut Truffle Chips as it is with meatballs!
