Sweet and Sour Meatballs

These meatballs can be made en masse and frozen to last for days.
Directions for: Sweet and Sour Meatballs

Ingredients

Sweet and Sour Meatballs

cup loosely packed brown sugar

cup rice wine vinegar

cup ketchup

1 Tbsp low-sodium soy sauce

2 cups pineapple juice

1 Tbsp cornstarch

1 x 25-count bag All-Purpose Meatballs (still frozen is fine), recipe follows

1 Tbsp sriracha hot sauce

1 cup drained small pineapple chunks

1 serving Steamed long-grain rice, for serving

2 Tbsp sliced green onions, for garnish

All-Purpose Meatballs

5 lb(s) ground beef

1 cups plain breadcrumbs

cup milk

cup heavy cream

cup chopped fresh flat-leaf parsley

2 Tbsp grainy mustard

1 tsp salt

1 tsp freshly ground black pepper

tsp red pepper flakes

4 large eggs

2 Tbsp olive oil

Directions

Sweet and Sour Meatballs

1. in a large skillet over medium-high heat, add the brown sugar, vinegar, ketchup, soy sauce and 2 cups of the pineapple juice. Bring to a boil.

2. Make a slurry by mixing the cornstarch into the remaining 1/4 cup pineapple juice, whisking to get out all the lumps. Whisk the slurry into the skillet and add the All-Purpose Meatballs. Bring to a simmer and add the sriracha. Cover and cook until the sauce is thickened and the meatballs are heated through, 8 to 10 minutes. Stir in the pineapple chunks.

3. Serve over steamed rice, garnished with green onions.

All-Purpose Meatballs

1. to make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.

2. to brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.

3. Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. when frozen, divide them into freezer bags, 25 per bag, and return them to the freezer. Yield: 125 meatballs.

See more: Beef, Dinner, Eggs/Dairy, Lunch, Main, Rice/Grain