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

1. Cook meatballs as directed and toss with one of these sauces.

2. Bourbon Sauce: Cook and stir brown sugar, vinegar, bourbon and mustard until mixture begins to simmer.

3. Chili & Jelly Sauce: Cook and stir chili sauce and grape jelly until jelly is melted and mixture begins to simmer.

4. 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.

5. Hoisin Sauce: Combine vinegar and hoisin sauce, water, sesame oil and soy sauce, honey and garlic and ginger. Bring to a simmer.

6. 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.

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