Categories: Beef
Ingredients
- Frozen meatballs
- Bourbon Sauce:
- 3/4 cup brown sugar
- 3/4 cup white vinegar
- 3/4 cup bourbon
- 1 tsp spicy brown mustard
- Chili and Jelly Sauce:
- 12 oz. bottle chili sauce
- 10 oz. jar grape jelly
- Chimichurri Sauce:
- 3 garlic cloves, peeled
- 1 cup fresh parsley
- 1/4 cup cilantro
- 1 tsp salt
- 1/4 tsp pepper
- 2 tbsp. red wine vinegar
- 1/2 cup olive oil
- Hoisin Sauce:
- 1/4 cup rice vinegar
- 1/4 cup hoisin sauce
- 2 tbsp. water
- 2 tbsp. sesame oil
- 2 tbsp. soy sauce
- 1 tbsp. honey
- 1 tsp minced garlic
- 1 tsp minced ginger
- Swedish:
- 2 tbsp. butter
- 2 tbsp. flour
- 1 cup beef broth
- 1/2 cup heavy cream
- 1/4 tsp dried dill
Directions
-
Cook meatballs as directed and toss with one of these sauces.
-
Bourbon Sauce: Cook and stir brown sugar, vinegar, bourbon and mustard until mixture begins to simmer.
-
Chili & Jelly Sauce: Cook and stir chili sauce and grape jelly until jelly is melted and mixture begins to simmer.
-
Chimichurri Sauce: Chop garlic in a small food processor. Add parsley, cilantro, salt and pepper; pulse until finely chopped. Add vinegar. While processing, gradually add olive oil in a steady stream.
-
Hoisin Sauce: Combine vinegar and hoisin sauce, water, sesame oil and soy sauce, honey and garlic and ginger. Bring to a simmer.
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Swedish: In a large saucepan, melt butter. Stir in flour until smooth; gradually add beef broth. Bring to a boil; cook and stir for 2 minutes. Stir in heavy cream and dried dill; simmer 1 minute.