Category Archives: Condiments

Meatball Glazes and Sauces

These are great glazes to add to your appetizer meatballs. Most are simply heated in a sauce pan, then stirred into your favorite meatballs. Bake or keep them warm in a crockpot.

Most Popular Meatball Sauce
1 bottle (14 ounces) ketchup
1 jar (12 ounces) grape jelly
1 medium onion, finely chopped
Combine all ingredients in saucepan and cook 3 or 4 minutes until jelly is dissolved. Pour over meatballs in a crockpot and stir to coat.

Apricot Meatball Sauce

1/2 cup apricot preserves
1/4 cup barbecue sauce
Heat both ingredients in a small saucepan and pour over meatballs. Stir to coat.

Barbecued Meatball Sauce

1 cup ketchup
3/4 cup packed brown sugar
1/4 cup chopped onion
1/2 teaspoon Liquid Smoke, optional
1/4 teaspoon garlic powder
Combine all ingreadients in a saucepan and bring to a boil. Simmer for two minutes, stirring often. Pour over meatballs.

Barbecued Meatball Sauce II

2 cups ketchup
2 tablespoons prepared mustard
1 tablespoon brown sugar
1 tablespoon cider vinegar
1 tablespoon lemon juice
1 tablespoon soy sauce
Combine all ingredients and pour over meatballs in a crockpot.

Cranberry Sauce for Meatballs

1 can (14 ounces) whole-berry cranberry sauce
1 can (10-3/4 ounces) condensed tomato soup, undiluted
Heat both ingredients together in a small saucepan. Pour over meatballs.

Creamy Garlic Sauce for Meatballs

3 tablespoons all-purpose flour
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3-1/2 cups water
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
In a large saucepan, combine flour and soups. Stir in the water and seasonings until blended. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Add your favorite meatballs; return to a boil. Reduce heat; cover and simmer for 10-12 minutes or until heated through. Transfer to crockpot to keep warm. This is also great as a main course, served over mashed potatoes or rice.

Meatball Glaze

1 cup barbecue sauce
1/2 cup sweet-and-sour sauce
Heat all ingredients through, then pour over meatballs.

Meatball Sauce

3/4 cup ketchup
1/4 cup packed brown sugar
2 tablespoons white vinegar
2 tablespoons soy sauce
Combine all ingredients and heat in small saucepan. Pour over meatballs.

Microwave Meatball Sauce

1 can (8 ounces) Hunt’s® Tomato Sauce
1/3 cup packed brown sugar
3 tablespoons lemon juice
1/8 teaspoon garlic salt
In a microwave-safe bowl, combine the tomato sauce, brown sugar, lemon juice and garlic salt. Cook, uncovered, on high for 30-60 seconds or until sugar is dissolved, stirring every 15 seconds. Pour over meatballs.

No Fuss Meatball Sauce
1-1/3 cups ketchup
2 cups ginger ale
Combine both ingredients and add to meatballs.

Orange Marmalade Meatball Glaze

1 jar (12 ounces) orange marmalade
1/4 cup orange juice
3 green onions, chopped, divided
1 jalapeno pepper, seeded and chopped (Optional)

In a small saucepan, heat the marmalade, orange juice, half of the green onions and the jalapeno. Pour over meatballs and stir gently to coat.

Polynesian Meatball Sauce

1 can (20 ounces) pineapple tidbits
2 tablespoons cornstarch
1/2 cup cider vinegar
2 tablespoons soy sauce
2 tablespoons lemon juice
1/2 cup packed brown sugar

Drain pineapple, reserving juice; set pineapple aside. Add enough water to juice to measure 1 cup. In a saucepan, combine the cornstarch, pineapple juice mixture, vinegar, soy sauce, lemon juice and brown sugar until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add sauce and reserved pineapple to meatballs in a crockpot. Keep warm until finished serving.

Sweet and Sour Meatball Sauce
1 tablespoon cornstarch
3/4 cup unsweetened pineapple juice
1/2 cup barbecue sauce
1/4 cup water
1 cup whole-berry cranberry sauce
Combine all ingredients in a saucepan. Bring to a gentle boil, stirring until thickened. Add to meatballs.

More Ideas
Simply pour these ready-made condiments over your meatballs for wonderful saucy flavor:

  • Grape Jelly (heat in saucepan first)
  • Gravy
  • Pizza Sauce
  • Spaghetti Sauce

Teriyaki Sauce

1/4 cup soy sauce
1 cup water
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder (or 1/2 tsp. minced garlic)
5 tablespoons brown sugar
2 tablespoons honey
2 tablespoons cornstarch
1/4 cup cold water

Mix all but cornstarch and 1/4 cup water in a saucepan and begin heating. Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan. Heat until sauce thickens.

Green Tomato & Lemon Marmalade

1 lemon, thinly sliced and seeded
2 1/4 pounds green tomatoes (about 5 large tomatoes), cored and thinly sliced
3 1/4 cups sugar
2 tablespoons fresh lemon juice
Pinch of salt.

Bring lemon slices to a boil in a pot of water. Drain.

Combine all ingredients in a saucepan along with 1/4 cup water, and bring to a simmer, stirring, to dissolve sugar. Cook at a bare simmer until tomatoes and lemon slices are translucent and syrup thickens, 20 to 30 minutes. Cool completely; store in refrigerator.

Yield: 1 3/4 cups.

Chocolate Sauce

3/4 cup sugar
1/3 cup cocoa powder
3 tablespoons cornstarch
1/2 cup water
1/4 light corn syrup
1/4 cup butter
1 tsp. vanilla

Combine sugar, cocoa and cornstarch in small saucepan. Stir in the water and corn syrup and cook over medium heat, stirring constantly until it comes to a boil. Reduce heat to low and boil for 5 more minutes. Remove from heat and add the butter and vanilla. Stir until butter is completely mixed in. This is best when served warm.

Makes about 1 1/2 cups of sauce.

Fresh Basil Pesto

1/4 cup pine nuts, toasted
4 cups packed fresh basil leaves
4 cloves garlic
1/2 cup extra-virgin olive oil
1 cup grated Parmesan or Romano cheese
1/2 tsp. fresh lemon juice
1/4 tsp. salt
1/4 tsp. black pepper

Combine pine nuts, basil, and garlic in a food processor, gently pulsing until mixed.

Slowly add the olive oil in a constant stream while the food processor is on, stopping occasionally to scrape down the sides with a rubber spatula.

Add the grated cheese, lemon juice, salt, and pepper and pulse again until blended.

Refrigerate in tightly covered container or freeze.

Notes: Try substituting sunflower seeds, if pine nuts are not available.

If you do not have enough basil, use 2 cups basil and 2 cups fresh spinach leaves.

Pesto is great to have on hand for last minute hors d’oeuvres. It can stand alone as a dip and also works as a spread for pizzas and sandwiches. Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

I freeze in muffin pan cups, then wrap individually and put in freezer bag. – Wendy

You can also freeze in ice cube trays, then store in plastic bags up to 6 months. Take out only as much as you need when you need it.