Sweet & Sour Meatballs

By

I do a lot of freezer cooking here, so if I ever need to, I can take a meal out in the morning and put it in the fridge to thaw, and just warm it up in the microwave. This is one of the best meals to do that with. Not really healthy, but taste good.

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  • 5
  • Average
  • 30 mins
  • 90 mins
  • Average budget

Ingredients

  • MEATBALLS:
  • 1 1/2 - 2 lbs Extra Lean Ground Beef
  • 1/2 Onion Chopped Finely
  • 1 Egg
  • 1 Cup Of Fine Bread Crumbs
  • 1/4 Cup Ketchup
  • 1/2 Tsp Salt
  • Sprinkle Pepper Over Top
  • SAUCE:
  • 2/3 Cup Of Sugar
  • 1/2 Cup Of Water + 1/4 Cup Of Water
  • 1/2 Cup Of Ketchup
  • 1/2 Cup Of White Vinegar
  • 2 Tbsp Cornstarch

Preparation

Step 1

To make meatballs, mix all meatball ingredients together, and form into approx 1 1/2 to 2 inch round balls. Put in a large casserole dish, cover and bake for 40 minutes or until brown with no pink in the middle.

While meatballs are cooking, make the sauce. Mix sugar, 1/2 cup of water, white vinegar and ketchup together and slowly bring to a boil then turn heat down to medium. Mix the cornstarch in 1/4 cup of COLD water, and add to boiling mixture, while constantly stirring. Keep stirring until mixture has thickened. Turn on low and simmer for 5 minutes. Remove from heat.

Remove meatballs from the oven and drain all but one or two Tbsp of liquid. Pour sauce over meatballs, re-cover, and put back in the oven for 20 - 30 minutes.

Serve on top of brown rice with a side of vegetable stir fry.

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These taste just as good or even better warmed up the next day.

These can also be frozen as meals. I saved some trays from frozen meals from the grocery store, and use them to freeze meals and use plastic wrap to seal them. Its best not to warm up the meals in the trays in the microwave because these aren't meant to be reused and can cause BPA and phthalates to leach into the food if warmed up in the microwave. Put the meal on a microwave safe dish to warm up.

Don't add stir fry to a frozen meal. It tends to go really soggy.

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