Does anyone have a great cocktail meatball sauce recipe?

Does anyone have a great meatball sauce recipe that doesn't use chili sauce and grape jelly? I know there has to be some out there but I can't find them! Thanks!Does anyone have a great cocktail meatball sauce recipe?
This recipe calls for chili sauce, but not grape jelly. When I make these everyone always asks for the recipe.





Cranberry Cocktail Meatballs





Meatball ingredients:


2 lbs. ground beef


1 c. cornflake crumbs


2 eggs


1/3 c. ketchup


3 T. minced onion


2 T. soy sauce


录 t. garlic powder


录 t. pepper





Sauce:


16 oz. can jellied cranberry sauce


12 oz. bottle chili sauce


1 T. brown sugar


1 T. lemon juice





Preparation:


In a large bowl, combine ground beef, conflake crumbs, eggs, ketchup, onion, soy sauce, garlic powder, and pepper. Mix well and form into small balls, from 陆'; to 戮'; in diameter. Place in a casserole or baking pan. Heat oven to 300掳. Meanwhile in a saucepan, combine cranberry sauce, chili sauce, brown sugar, and lemon juice. Cook stirring over medium heat until smooth. Pour hot sauce over meatballs in casserole. Bake for


30 to 45 minutes, depending on the size of the meatballs. Transfer to slow


cooker and keep on low for serving.Does anyone have a great cocktail meatball sauce recipe?
Meatball Sauce:





1 onion, chopped


2-6 oz cans tomato paste


2 cups water


1 1/2 cups (20 oz) canned chopped tomatoes


1 tsp sugar


t tsp salt


1/2 tsp black pepper


1 bay leaf





Saut茅 chopped onions in margerine until tender. Remove from grease and place into 4 qt saucepan. Add remaining sauce ingredients. Simmer over low heat for about 45 minutes, stirring often being careful not to let stick to bottom.


While sauce is simmering, make meatballs.
This is really easy but GREAT





2 cans Cream of Mushroom soup


1 cup sour cream


1 teaspoon Worcestershire sauce


1 dash Tabasco sauce


1/4 cup milk








Mix all ingredients well add meatballs, simmer until warm


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Here's another great sour cream sauce:





2/3 cup sour cream


2 tablespoons water


4 teaspoons fresh lemon juice


1/4 teaspoon salt


1/2 cup finely chopped fresh chives


Freshly ground black pepper





Blend sour cream, water, juice, salt, and chives in a blender until mixture just turns pale green. Season with pepper.





Then heat it up in a saucepan until simmering then dump in meatballs and let them sit in there until your ready to serve.


*Note: Let them heat up in the sauce for about 10 minutes if there still frozen, if thawed then just 5 minutes.





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MEATBALLS IN CREAM SAUCE





1 lb. ground beef


1 c. bread crumbs


1/3 c. milk, canned okay


1/4 c. minced onion


Butter


1 tbsp. green pepper


1 1/2 tsp. salt


1/8 tsp. pepper


1/4 tsp. nutmeg





Mix all ingredients together and form into miniature balls. Saute meatballs in butter until brown. Remove balls from pan. Drain off grease. To pan that the balls had been sauteed in and add: 1 c. hot water 1 tsp. beef bouillon 1 c. milk, canned may be used


Cook and stir until thicken. Add meatballs and cover. Simmer for 15 minutes. Nutmeg may be sprinkled on the top. Serve in chafing dish, kept warm.
Mix together 16oz of Velveeta cubed, and a large jar of mild salsa, a large jar of Goya Pico De Gallo, and a large can of Rotel. Simmer until melted and yum! Dice a few jalapenos in if you want a kick. And chopped fresh cilantro with a squeeze of lime and a dash of chili powder over top if serving in a large bowl for dipping. And a huge dollup of sour creme with chopped chives and sliced black olives looks nice too. Add the pan cooked meatbals or serve on skewers for dipping {like Fondue}.
We really like this one. In fact, my recipe card has spills all over it because it's so good and I've used it so much.





COCKTAIL BBQ SAUCE





Mix together 4 Tbs. Catsup; 1/4 tsp. ground ginger; 2 Tbs. dry sherry; 1 tsp. sugar and 6 to 8 drops Tabasco. Double the recipe for meatballs or 2 packages hotdogs. Good hors d鈥檕euvre sauce! Option: Add sliced green onions.





I normally start with a double recipe, but have also made larger batches depending upon how many meatballs I'm making. In fact, I'm going to use this sauce next Sat. for a picnic. If you don't have sherry, you can use wine.
Hawaiian Meatballs





1 (16-oz) can pineapple chunks


1/4 cup brown sugar


2 TBS cornstarch


1/4 cup vinegar


2 TBS soy sauce


1 green and 1 yellow bell pepper, cut into strips





Drain pineapple and reserve juice; and add water to juice to make 1 cup.





After removing meat balls from pan, add syrup to drippings, stir in brown sugar mixed with cornstarch, vinegar and soy sauce.





Heat and stir until thickened. Return meatballs to sauce and then peppers and pineapple, stirring to coat. Cover and simmer 10 minutes.





Keep in crockpot on low to medium and stir often. Serve over rice or with long toothpicks as a fingerfood.





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Swedish Meatballs in Sauce





1 (1 lb.) pkg. frozen plain meatballs (not the Italian kind)


1 can cream of mushroom soup


1 can French onion bouillon (or 1 cup beef bouillon)


1 cup sour cream


1 tsp. Worcestershire sauce


1 dash Tabasco sauce


1/4 cup milk


Cracked black pepper





Mix sauce ingredients together and mix in meatballs. Cook on low until heated through. Serve w/ toothpicks as an appetizer, or serve as an entree over noodles or rice.


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TGI Friday's Jack Daniel's Dipping Sauce





We were a little surprised by the complexity of this sauce. It is not really sweet. It does compliment meat flavors very well. We are also amazed at how sparingly TGI Friday's serves their sauce.





1/3 C. Diced Red Onions


1/2 tsp. Finely Diced Garlic


1/2 C. Water


1/2 C. Brown Sugar


1/3 C. Teriyaki Sauce


1/4 C. Soy Sauce


1/3 C. White Grape Juice


1/2 C. Jack Daniel's Black Label Bourbon


1/2 tsp. Tabasco Sauce





Place ingredients in sauce pan in order listed. Mix and stir after each ingredient. Place on medium heat and stir until mixture reaches boiling stage. Turn temperature down to low until mixture is on a slow simmer. Cook sauce for 35 - 45 minutes and remove from heat. Mixture will have reduced in volume about a 1/4 to 1/3.





Sauce is great with chicken fingers or crispy deep fried chicken breast strips.





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