Sweet & Sour Meatballs

Last week I came across this recipe for Sweet and Sour Meatballs Over Rice. It sounded almost good. I wanted to tweak it and make it freezer friendly.

• 20 oz can pineapple tidbits, drained – reserve the juice
• 1 tablespoon minced onion
• 1 teaspoon minced garlic
• water to add to the juice to make 1 1/2 cups
• 6 Tbs. vinegar
• 6 Tbs. brown sugar
• 4 Tbs. soy sauce
• cooked rice
• prepared meatballs

I have cornstarch in the photo, but decided later not to use it.

I first made pork meatballs (see previous post). I mixed everything else but the rice in a bowl.

To make freezer meals, I put a few meatballs in the container, then used a ladle to divide the sauce into five servings. Four servings, I packaged into meal-sized containers, labeled and put in the freezer.

With the fifth serving, I put in the crock pot on low for a couple of hours to heat everything through.

I debated over adding cornstarch before I served it, but decided I would try it with out the cornstarch. I made some rice and poured the meatballs and sauce over it.

It was delicious! I'm looking forward to my freezer meals. I will pop out the frozen meal into a crock pot a few hours before I want to have it for dinner. By dinner time, it will be thawed and heated through. I'll use my rice cooker to make some quick rice to pour the meatballs and sauce over.

Sweet and Sour Meatballs