Hey PK! Glad to hear from you. I make a sweet and sour sauce very close to what PK makes. I use it for sweet and sour pork but it would be great on meatballs now that I see Pete's recipe. 1/2 cup salad oil 1 clove garlic 2 green peppers, quartered 1 1/2 to 2 lbs pork tenderloin, cubed 2 eggs 3 TBSP flour 1 tsp salt pinch pepper 1 cup chicken broth 1 can pineapple chunks, drained 1 TBSP corn starch 3 tsp soya sauce 1/2 cup sugar 1/2 cup white vinegar 1 TBSP molasses Parboil peppers for 5 minutes. Saute garlic in oil. In separate bowl, beat flour, eggs and seasonings. Dip the pork in the mixture and brown in the oil. Pour off excess oil add broth, pineapple and peppers. Cover and simmer 20 minutes. Blend remaining ingredients. Add to pork. Stir until thick. For meatballs forget the pork, flour and eggs. Dice rather than quarter the peppers so I would forget the parboil part. Continue from the broth part on. I've talked myself into trying this I think it would be yummy! Maybe it's too much but I'd go for a Sweet and Sour, a Marinara, a BBQ and a Swedish style, actually a Mexican sauce could be could too. That's it !! Have a meatball station! LOL

For my wedding last year we had a heavy Hor-dourves meal. That seems to be really popular these days. It included pieces of chicken on skewers, meatballs in sauce that people ate with toothpics, foccacia, and fruit and veggie trays with a variety of dips. One fruit dip I make that goes over well is really simple: a tub of Cool-Whip and a tub of fruit-flavored yogurt. One thing that always seems to be a hit is a piece of melon with proscuitto wrapped around it. For some reason that taste combo sits well with people. I've made an easy cake for parties that is esp. popular for kids. All I do is make a one-layer cake, frost it with chocolate frosting, arrange chocolate chips on the top, and arrange twinkies concentrically around it to where it looks like a sunflower. Does that make sense? If you click on the link at the end of this post and scroll down you'll see a picture. I went through my recipes and here's what I found: this recipe is meant to be low-fat (which some people might like), but I'm sure you can use regular ingredients, too. I thought you might like it because it's more elegant than some hot bean dips: Hot Black Bean Dip 1 can (16 oz) fat-free refried black or pinto beans 1 c (8 oz) reduced fat sour cream 1 c. salsa ½ tsp. salt 1 tsp. pepper ½ c.(2 oz) shredded reduced fat cheddar cheese cumin, to taste Preheat oven to 325˚. Combine all ingredients except cheese in a 3-4 cup shallow baking dish. Top with cheese. Bake for about 10-15 minutes. Serve with fresh cut vegetables. This pumpkin dip recipe is so good, and very easy. It's great if you don't want a dessert that is too heavy, and it lends itself well to a buffet-style meal. HARVEST PUMPKIN DIP INGREDIENTS 1 package (8 ounces) cream cheese, softened 2 cups confectioners' sugar 1 can (15 ounces) solid-pack pumpkin 3 teaspoons pumpkin pie spice 1 teaspoon vanilla extract 1/2 teaspoon ground ginger Apple and pear slices, graham crackers (sticks work esp. well) SERVINGS 28 PREP 10 min. TOTAL 10 min. DIRECTIONS In a large mixing bowl, beat the cream cheese and confectioners' sugar. Gradually add the pumpkin, pie spice, vanilla and ginger; beat until smooth. Serve with fruit. Refrigerate leftovers. Yield: 3-1/2 cups. This recipe is also great for a crowd because people can just grab them and go! Cheddar Chili Cups Chili Cups Ingredients: 2 (15-ounce) cans vegetarian chili 1/2 cup sliced green onions 6 (4-inch) hard round dinner rolls Toppings Ingredients: 6 slices (1/2 ounce each) LAND O LAKES® Cheddar Cheese 1/3 cup LAND O LAKES® Sour Cream 2 ounces (1/2 cup) LAND O LAKES® Cheddar Cheese, shredded Cherry tomatoes, if desired 1. Combine chili and green onions in 2-quart saucepan. Cover; cook over medium heat, stirring occasionally, until heated through (3 to 5 minutes). 2. Meanwhile, hollow out rolls with serrated knife, leaving 1-inch shell. Place 1 slice cheese in bottom of each roll; fill with 1/2 cup hot chili. 3. Top each with 2 teaspoons sour cream; sprinkle with shredded cheese. Serve with cherry tomatoes, if desired. Makes 6 servings. Well, that's my 2 cents. Hope this helps, and good luck!

These are good...you may want to try them using all turkey. This was originally posted as a low cholesterol recipe so you may want to just use regular instead of Omega 3 eggs. Makes 8 medium patties 1 1/2 lb ground turkey, chicken or a mixture of both (about 700 grams) 2 slices firm wholegrain brown bread torn into small bits 2 omega 3 (low cholesterol) eggs, beaten 1 small onion - minced 1 TBS finely minced almonds or ground almond (optional) 1/4 teasp dry mustard eg. Colman's 1/8 teasp ground sage (optional) 1/2 teasp ground thyme 1 teasp salt 1/4 teasp fresh ground pepper 1/4 teasp ground nutmeg 4 TBS tomato purée or tomate frito (can also be condensed tomato soup) for mixture plus 2 TBS more for sauce 1/2 cup finely grated carrot 1/2 cup finely chopped or grated celery 1 cup low sodium chicken or veg broth olive oil for cooking 1. Mix the meat with the beaten egg, onion, seasonings, bread and almond crumbs, grated carrot and celery, 4 TBS tomato purée. Mix well together with hands. 2. Divide mixture into 8 portions and form with hands into 8 equal patties. 3. Heat about 2 TBS oil in large non-stick frying pan and when hot, add four of the patties, cook about 4 minutes then turn them over. Turn down heat to low, spoon 2 TBS of the tomato purée on top of the 4 patties, add half the broth to the pan plus one TBS of remaining tomato purée, stir liquid, put on lid and simmer for about 8 minutes. Remove patties to heated dish and spoon over remaining sauce. 4. Wipe pan and repeat step 3 for last 4 patties or freeze them for another day. Source: Adaptation of one of my favourite old recipes. SharonCb

Good ol' spag bol! I don't use a recipe, but I just toss in the meat, garlic, parsley, chopped onion, tomato paste, basil, sometimes some grated carrot, a dash of red wine if I have any, chopped mushrooms ditto. I use the same sauce for lasagne. Good ol' Cottage Pie (Shepherd's Pie using beef instead of lamb). I like the topping to be strips of mashed potato alternating with strips of mashed sweet potato. I like my Barbecue Meatloaf (and so do many other people!) Barbecue Meatloaf 500g minced beef 500g sausage mince 1 cup breadcrumbs 2 onions, diced 1 tablespoon curry powder 1/2 cup water salt and pepper to taste 1 tablespoon parsley, chopped 1 egg, beaten 1 garlic clove, crushed (optional) 1/2 cup milk Combine all meatloaf ingredients and mix until well combined. Shape into a loaf and put into greased baking pan. Bake 30 minutes at 180C. Sauce: 1 onion, chopped very fine (optional) 1/4 cup water 1/2 cup tomato sauce 1/4 cup dry red wine or beef stock 1/4 cup Worcestershire sauce 2 tablespoons vinegar 1 teaspoon instant coffee 1/4 cup brown sugar 30g butter 2 teaspoons lemon juice Saute onions until golden and add all other ingredients. Bring slowly to the boil, lower heat and simmer about 5 minutes. After loaf has cooked for 30 minutes, pour the sauce over the meat, return to oven and bake 45 minutes more, basting often. The sauce goes well with ribs or chicken. Battered Meatballs with Sweet Chilli Sauce Batter: 1/2 cup plain flour 1 egg 1/2 cup soda water Sift flour, gradually stir in combined egg and soda water, beat until smooth. Cover, leave for 30 minutes. Meatballs: 400g minced beef 3 teaspoons brown sugar 1 tablespoon soy sauce 1 teaspoon grated fresh ginger 1 tablespoon plain flour 2 teaspoons white vinegar 1/2 cup walnuts, finely chopped plain flour, extra oil for deep frying Combine meat, sugar, sauce, ginger, flour, vinegar and nuts, mix well. Shape 2 teaspoons of the mixture into balls, toss in extra flour, shake off excess flour. Dip in batter and deep fry in hot oil until browned and cooked through. Drain. Sweet Chilli Sauce: 1 tablespoon soy sauce 1 tablespoon white vinegar 1/2 teaspoon grated lemon rind 1/4 cup brown sugar 1/2 cup water 1 small red chilli, finely chopped Combine soy sauce, vinegar, lemon rind, sugar and water in a saucepan, stir over heat without boiling until sugar has dissolved. Bring to the boil, simmer, uncovered, for 3 minutes. Stir in chilli. Serve with battered meatballs. Rissoles BASIC MIXTURE: 600g minced beef 1 cup fresh breadcrumbs 1 onion, chopped 1 egg, beaten seasoning to taste Mix all ingredients together, shape into small patties, and fry until done. Basil and Parmesan Rissoles: Add to Basic Mixture: 2 tablespoons tomato paste 1 teaspoon minced garlic 1 teaspoon dried basil 2 tablespoons grated parmesan cheese Curry Rissoles: Add to Basic Mixture: 1/3 cup fruit chutney 2 teaspoons curry powder Mexican Rissoles: Add to Basic Mixture 1/3 cup taco sauce 1/3 cup drained red kidney beans 1 teaspoon chilli powder Roll patties in extra breadcrumbs and fry as usual. Oriental Rissoles: Add to Basic Mixture: 1 tablespoon soy sauce 1 teaspoon minced garlic 1 teaspoon ginger 1/2 teaspoon 5-spice powder Stroganoff Meatballs 700g beef mince 2 tablespoons plain flour 2 tablespoons olive oil 1 onion, halved, thinly sliced 2 garlic cloves, crushed 3 teaspoons ground paprika 200g button mushrooms, halved 1 1/2 tablespoons tomato paste 2 teaspoons Dijon mustard 1/3 cup white wine 1/2 cup beef stock 3/4 cup sour cream 1/4 cup flat-leaf parsley leaves, roughly chopped cooked fettucine pasta, to serve Roll tablespoons of mince into balls. Sprinkle flour on a plate and season with salt and pepper. Roll meatballs in flour to coat, shaking off excess. Heat 1 tablespoon oil in a large, non-stick frypan over medium heat. Cook meatballs, in batches, turning often, for 2-3 minutes or until golden. Transfer to a plate. Add remaining 1 tablespoon oil to pan and heat over medium heat. Add onion and cook, stirring, for 2 minutes or until soft. Add garlic, paprika and mushrooms. Cook for 3 minutes or until mushrooms are tender. Combine tomato paste, mustard, wine and stock in a jug. Stir into mushroom mixture. Return meatballs to pan. Simmer, uncovered, for 5 minutes or until meatballs are cooked through. Stir in sour cream and parsley. Season with salt and pepper. Spoon stroganoff over pasta and serve.