Barbecue Sauce probably better was meatball tomato sauce

sarah criticized:

Well, Elaine didn't say she HAD garlic. She said she had garlic powder. You works with what you gots.

However, since the first flood of suggestions, Elaine posted the recipe for the meatballs, and I see that they've got chili powder. That changes EVERYTHING. I don't think an Italian-style tomato sauce would go well with them at all; I *do* think that a barbecue sauce is the way to go. Of course, barbecue sauces vary widely; I think a Texas- or Kansas-City-style sauce would work best. Here are some barbecue sauce recipes I can personally vouch for, given in the order I think would go best with Elaine's meatball recipe:

Ginger Barbecue Sauce (from Paul Kirk's Championship Barbecue Sauces)

2 cups tomato purŽe 1 cup tomato sauce 1-4 brown sugar, packed 1-2 cup wine vinegar 2 tablespoons minced candied ginger 2 tablespoons chili powder 2 tablespoons Worcestershire sauce 1 tablespoon minced dried onion 1 lemon, unpeeled, sliced thin 1 garlic clove, pressed 2 teaspoons black pepper 1 teaspoon celery salt 1 teaspoon dry mustard powder

Combine all the ingredients in a nonreactive saucepan and blend well. Place over medium heat and simmer for 20 minutes, stirring occasionally. Store refrigerated in an airtight jar for several weeks.

Makes about 3 cups.

Well-Married Barbecue Sauce (from Paul Kirk's Championship Barbecue Sauces)

1 28-ounce bottle ketchup 1 1-2 cups cider vinegar 1 1-2 cups brown sugar, packed 1 12-ounce bottle chili sauce 1 12-ounce can ginger ale 1-2 cup fresh lemon juice 1-2 cup steak sauce 1-2 cup prepared yellow mustard 1-4 cup Worcestershire sauce 2 tablespoons black pepper 2 tablespoons vegetable oil 1 tablespoon soy sauce 1 teaspoon dry mustard powder 2 garlic cloves, pressed 1-4 teaspoon Louisiana-style hot sauce

Combine all ingredients in a nonreactive bowl and blend well. Store refrigerated in an airtight jar up to 1 month.

BOB'S NOTE: When I made this, I used the "Caribbean Exotic Gourmet Spicy Steak Sauce" that Mo-Hotta-Mo-Betta sells as the 1-2 cup steak sauce. I also simmered the sauce to take the raw edge off the garlic and dry mustard, and to blend in the sugar.

Paul Kirk's Kansas City Barbecue Sauce (from Celebrating Barbecue)

1-2 cup (1 stick) butter 4 cloves garlic, pressed 1 cup minced onions 1 lemon, seeded and minced, including peel 1 32-ounce bottle ketchup 1 cup tomato juice 1 cup V-8 juice 1 cup packed brown sugar 1-2 cup molbuttes 1-2 cup Worcestershire sauce 1-2 cup chili powder 1-4 cup white vinegar 2 tablespoons black pepper 1 teaspoon salt

Melt the butter in a nonreactive saucepan over medium heat. Add the garlic, onions, and lemon. Cook until the mixture is tender but not browned, about 4 minutes. Add the remaining ingredients. Bring the mixture to a boil, lower the heat and simmer, stirring occasionally, for 1 to 1 1-2 hours or until the sauce has thickened. Store, refrigerated, for up to 2 weeks.

Makes about 8 cups.

Lone Star Barbecue Sauce (from Celebrating Barbecue)

1 1-4 cups ketchup 1-3 cup Worcestershire sauce 1-3 cup lemon juice 1-3 cup packed brown sugar 1 tablespoon yellow mustard 1-4 cup water 1 clove garlic, crushed 1-4 cup (half a stick) butter (or meat drippings)

1. Combine the ketchup, Worcestershire sauce, lemon juice, brown sugar, mustard, water, and garlic in a medium saucepan. Place over very low heat and simmer, stirring occasionally, 1 hour. For really smoky flavor, place on the grill away from the heat source during the last hour of smoking meat.

2. Stir in the butter or drippings and cook 15 minutes longer. Pour into a container with a tight-fitting lid and refrigerated to store, up to 2 weeks.

Makes about 3 cups.

KC Sweet and Hot Sauce (from Celebrating Barbecue)

2 cups ketchup 1-2 cup packed dark brown sugar 1 tablespoon paprika 2 to 3 teaspoons red pepper sauce 1-2 cup (1 stick) butter 1-2 cup cider vinegar 1 clove garlic, mashed 1-4 cup chili sauce 1 to 2 teaspoons salt, or to taste

1. Combine the ingredients in a small saucepan over low heat. Stir and cook until the sugar and butter melt and the sauce is well blended. Simmer, stirring frequently to prevent sticking and burning, about 20 minutes. Store refrigerated up to 2 weeks.

Makes about 3 1-2 cups.

S.H.T. Barbecue Sauce ("Sweeter, Hotter, and Thicker") (from Celebrating Barbecue)

1 1-4 cups bottled chili sauce 1 1-2 cups ketchup 1-2 cup packed brown sugar 1 cup root beer 1-4 cup (1-2 stick) butter 2 to 3 tablespoons Worcestershire sauce, or to taste 1 to 2 teaspoons red pepper sauce, or to taste, optional 1 to 2 teaspoon lemon juice, or to taste 1 teaspoon salt, or to taste

Combine all ingredients in a small saucepan over low heat. Stir and cook until the sugar and butter melt and the sauce is well blended. Simmer, stirring frequently to prevent sticking and burning, about 20 minutes.

Makes about 4 cups.

Bob