makes 6 entrees, about 20 meatballs each
6 lbs lean ground beef
3 cups dry bread crumbs
2/3 cup milk
4 eggs, lightly beaten
1/4 cup minced onion
2 Tbsp. minced garlic (about 18 cloves)
1 Tbsp. salt
2 tsp. black pepper
2 cups packed brown sugar
1/2 cup corn starch
1 (106 oz.) can pineapple tidbits, drained, juice reserved
1/2 cup soy sauce
2 1/2 cups red wine vinegar
bite-size pieces of raw green bell pepper, onion, and/or carrot
Using your hands, thoroughly combine beef, breadcrumbs, milk, eggs, onion, garlic, salt, and pepper in a large bowl. Shape into 1- to 1 1/2-inch meatballs, placing finished pieces close together on lightly greased broiler pans or rimmed baking sheets. Bake for 15 minutes (center of meatballs read 160°). Cool.
While meatballs are baking & cooling, mix brown sugar and cornstarch in a large stockpot. Add pineapple juice, soy sauce, and vinegar; stir. Cook over medium heat, stirring occasionally, until sauce thickens, about 20 minutes. Cool sauce. Divide cooled meatballs and sauce evenly among freezer bags. Divide drained pineapple tidbits (and optional vegetables) evenly among the bags of meatballs and sauce.
Sweet-and-Sour Meatballs Date:___________
Oven directions: Thaw. Place in ungreased baking
dish. Bake at 350°, uncovered, for 30 min., until
Crock Pot: Thaw. Place in a slow cooker. Cook on
low 2-5 hours, until heated through.
Serve over rice.