Sweet and Sour Meatballs

We serve this on top of rice, with some frozen veggie on the side.  Can’t get easier than that.   Again,k this is a bit more time consuming when making it, but worth it in the end.

From Fix, Freeze, Feast – Makes 6 entrees, about 20 meatballs each

1 tray (about 6 pounds) lean ground beef
2 cups dry bread crumbs
2/3 cup milk
4 eggs, lightly beaten
1/4 cup minced onion
2 T minced garlic (about 18 cloves)
1 T salt
2 t black papper

2 cups packed brown sugar
1/2 cup cornstarch
1 (106 ounce) can pineapple tidbits (NOT crushed), drained, juice reserved
1/2 cup soy sauce
2 1/2 cups red wine vinegar

Preheat your oven to 500.  Combine all of the meatball ingredients well and shape into 1″ meatballs, placing finished pieces close together on lightly greased baking sheets.  Bake for 15 minutes or until done.  Cool meatballs.

While meatballs are baking, mix the brown sugar and cornstarch in large pot.  Add pineapple juice, soy sauce and vinegar; stir.  cook over medium heat, stiriring occassionaly, until sauce thickens, about 20 minutes.  Cool sauce.

Divide cooled meatballs and sauce evenly between freezer bags.  Divide pineapple tidbits evenly among bags.  Seal and freeze.


Completely thaw in fridge.  Heat through – you can do it in the oven at 350 for about 30 minutes, in the slow cooker on low for 2-5 hours, or on the stove top until done.

*I added some onion and carrot to ours.  Green bell pepper would be good, too.


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