Tuesday, January 31, 2012

Sweet & Sour Meatballs

You will need:

2 # lean ground beef
2 eggs
1 c. dry bread crumbs
1/2 c. finely chopped onion
1/2 t. ground ginger
1 t. seasoning salt
1/2 t. black pepper
2 t. Worcestershire sauce
2 t. sugar

1 (20 oz.) can of pineapple chunks, drained BUT save the juice
1/3 c. water
3 T. white vinegar
1 T. soy sauce
1/2 c. packed brown sugar
3 T. cornstarch
1/2 t. ground ginger
1/2 t. seasoning salt
a handful of baby carrots
1 large green pepper, cut into chunks

Preheat oven to 400 degrees. Lightly grease baking pan.

For meatballs:
Mix together beef, eggs, bread crumbs, onion, ginger, seasoning salt, pepper Worcestershire sauce and sugar. Shape into 1" balls. Place in baking dish and bake for 10-15 minutes; set aside.

For sauce:
Add enough water to saved pineapple juice to make one cup. In a large pot (I used a stir-fry skillet thing), combine the juice/water mixture, 1/3 c. water, vinegar, soy sauce, and brown sugar. Stir in cornstarch, ginger and seasoning salt till smooth. Cover and cook until thickened. Stir in pineapple chunks, carrots, green pepper and meatballs into the sauce. Gently stir to coat the meatballs with the sauce. Simmer, uncovered, for about 20 minutes or until meatballs are thoroughly cooked.

I served over brown rice. SO GOOD!!

For freezing, I made the meatballs but did NOT bake them. I stored them in a Ziploc freezer bag. I made the sauce and added the fruit and veggies toward the end and just kind of stirred them in...didn't cook the 20 minutes. I put this in a separate Ziploc freezer bag.

When it was time to prepare the meal for eating, I baked the meatballs a little longer than stated above because they were still frozen a bit. I brought the sauce to a boil, added the meatballs and then let it simmer for about 20 minutes until it was heated thoroughly and then served.

No comments:

Post a Comment