Sweet and Sour Meatballs
A crowd-pleasing freezer meal with tender meatballs, bell peppers, onions, and pineapple in a ginger-tamari sauce. High protein, easy to customize. Perfect for busy weeknights.
Equipment
- 1 Freezer bags (reusable)
Ingredients
- 1.5 lbs meatballs, fresh or frozen (beef, turkey, or pork
- 2 bell peppers (mixed colors), thickly chopped
- 1 large white onion, chopped
- 1 can 20oz pineapple chunks in juice
- 3 tbsp tamari or soy sauce
- 2 tbsp fresh grated ginger or 1 tsp dried
- 1 tbsp rice vinegar
- 1/2 tsp black pepper
Instructions
- In a large mixing bowl, whisk together pineapple juice, tamari, rice vinegar, grated ginger, minced garlic, salt, and pepper.
- Add meatballs, chopped bell peppers, chopped onion, and pineapple chunks. Gently toss to coat everything in the sauce.
- Divide mixture into freezer bags. Squeeze out as much air as possible before sealing. Lay bags flat in the freezer. These keep beautifully for up to 3 months.
- TO COOK - Sheet Pan Method:Thaw overnight in refrigerator. Preheat oven to 400°F. Pour entire contents of bag onto a sheet pan in a single layer. Bake for 15-20 minutes until meatballs are cooked through and sauce is bubbly.TO COOK - Slow Cooker Method:Thaw overnight in refrigerator. Pour entire contents into slow cooker. Cook on low for 4-6 hours until meatballs are heated through and flavors are melded. Can also cook on high for 2-3 hours.
Notes
Use your favorite meatballs — homemade or frozen from the store. This recipe works with beef, turkey, pork, or even chicken meatballs.
Serve over rice, cauliflower rice, spiralized noodles, or zucchini noodles. You can also serve with rice noodles for an Asian-inspired twist.
Storage: Freezer bags keep beautifully for up to 3 months. Once thawed, keep leftovers in the refrigerator for up to 3 days.
Calories: Approximately 380 calories per serving (includes meatballs, vegetables, pineapple, and sauce).