Sweet and Sour Meatballs

Modified from Fix, Freeze, Feast

Meatballs

1 tray (about 6 lbs) ground beef (we used moose meat)

3 cups bread crumbs

2/3 cup milk

4 eggs, lightly beaten

1/4 cup minced onion

2 tbsp minced garlic

1 tbsp salt

2 tsp black pepper

Sauce

2 cups packed brown sugar

1/2 cup cornstarch

1 (106 oz) can pineapple tidbits, drained, juice reserved

1/2 cup soy sauce

2 1/2 cups red wine vinegar

Preheat oven to 500.

Using hands, combine the meatball ingredients. Shape into meatballs and place on baking pans (grease or parchment paper or the like). Bake for 15 minutes. Cool meatballs.

While meatballs are baking and cooling, mix the 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 among 6 gallon bags. Divide reserved pineapple tidbits evenly among the bags of meatballs and sauce. Seal and freeze.

Makes about 120 meatballs, they did 6 entrees of 20 - we didn't get that many meatballs, but we have may have been shy on the weight (we wrap our own moose meat).

Cook an Entree

Completely thaw one entree in fridge. You can prepare in oven or crock pot (I used the crock pot).

In oven, preheat to 350. Put meatballs and sauce in baking dish and bake, uncovered, for 30 minutes or until meatballs are heated through. In the slower cooker, cook on low for 2-5 hours.