To make an easy sauce for meatballs, stir together 1 cup ketchup, 4-6 tablespoons minced onion, 3 tablespoons distilled white vinegar, 2 tablespoons sugar, 2 tablespoons Worcestershire sauce and a dash of hot sauce. Heat meatballs in the sauce according to the directions on the meatball's package or recipe.
To prepare meatballs from scratch, combine 1 1/2 pounds ground beef and 3/4 cup of quick oats in a bow, add 1 cup milk, 3 tablespoons minced onion, 1 1/2 teaspoons salt, and black pepper to taste, and stir. Roll the mixture into tablespoon-size balls and refrigerate 30 to 45 minutes. Heat 4 tablespoons of canola oil in a skillet, and preheat the oven to 350 degrees. Dredge each of the refrigerated balls in flour, and cook to a light brown in the pan by working in batches and placing finished meatballs in a baking dish. Cover the meatballs in sauce, and bake about 45 minutes or until hot and bubbly.
For a Moroccan-flavored meatball sauce, combine one 14-ounce can diced tomatoes, 1/2 cup low-sodium chicken broth, 1/2 cup chopped dried apricots, one grated onion, and 2 tablespoons of unsalted butter in a 7 or 8 quart slow cooker. Mince 2 cloves of garlic, and squeeze the juice from 1/2 of a lemon; add these to the tomato mixture. Stir in 1 teaspoon pomegranate molasses, 1 teaspoon paprika, 1/2 teaspoon of pumpkin pie spice, 3/4 cup of cilantro, 1/2 teaspoon Kosher salt and a few grinds of black pepper. Place uncooked meatballs in the mixture, cover, and cook on high for three hours. Before serving, drizzle an additional tablespoon of pomegranate molasses on the dish, and sprinkle with pomegranate seeds and sliced scallions.