Time: 20 min.
Complexity: easily
Servings: 6

The base of this dish is meatballs, which Ree Drummond suggests frying in bulk and storing in several freezer bags so they're always on hand when you need something quick and delicious. These meatballs pair well with any sauce! For example, make them Asian-inspired: in a sweet and sour sauce with bell peppers and pineapple. Add the meatballs to the sauce while still defrosted, let them warm through, and serve. Ideal with white rice. Also try meatballs in marinara or béchamel sauce.

Ingredients:

Meatballs in sweet and sour sauce

• 0.5 cup brown sugar
• 0.5 cup rice or white vinegar
• 1/4 cup ketchup
• 1 tbsp. lightly salted soy sauce
• 2 and 1/4 cups pineapple juice
• 1 tbsp cornstarch
• 25 frozen meatballs, see recipe below
• 1 tbsp Sriracha sauce or other hot sauce (or to taste)
• 1 red bell pepper, chopped
• 1 cup fresh or canned pineapple chunks
• 4 tablespoons thinly sliced ​​green onions
• 4.5 cups cooked long-grain or basmati rice, for serving

Frozen meatballs

• 2.3 kg ground beef
• 1.5 cups plain breadcrumbs
• 0.5 cups whole milk
• 0.5 cup chopped fresh parsley
• 1/4 cup heavy cream
• 2 tbsp. grainy mustard
• 1 teaspoon coarse salt
• 1 teaspoon freshly ground black pepper
• 0.5 tsp red pepper flakes
• 4 large eggs
• Olive oil, for frying

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

meatballs, ground beef, breadcrumbs, eggs, milk, Pineapple, sweet pepper, rice vinegar, Pineapple juice, soy sauce, green onions, brown sugar, Sriracha sauce, starch

We recommend

Preparation:

Step 1
• In a large skillet with a lid, combine the brown sugar, vinegar, ketchup, soy sauce, and 2 cups of pineapple juice. Stir the mixture and bring to a gentle simmer over medium-high heat. To thicken the sauce, combine the cornstarch with the remaining 1/4 cup of pineapple juice in a small bowl until smooth. Add it to the sauce, stirring to distribute evenly.
Step 2
• Add the frozen meatballs, Sriracha sauce, and bell peppers and stir. Cover the pan and cook until the sauce thickens and the meatballs are heated through, 8-10 minutes.
Step 3
• Add the pineapple, then sprinkle with 2 tablespoons of green onions. Serve the meatballs in the sauce over rice and garnish with the remaining green onions.
  
  

  Frozen meatballs

  
  In a large bowl, combine ground beef, breadcrumbs, milk, parsley, cream, mustard, salt, black pepper, paprika, and eggs. Mix with your hands to distribute evenly.
  
  Scoop 1 tablespoon of the meat mixture into balls and roll them into neat balls. Place them on parchment-lined rimmed baking sheets, then freeze the sheets for about 10 minutes to firm up before frying.
  
  To fry the meatballs, heat 1/4 cup olive oil in a large skillet over medium heat. Add a few meatballs to the skillet and fry on all sides until browned on the outside and cooked through, 5-6 minutes. Transfer the cooked meatballs to paper towels to remove excess oil, then transfer them to baking sheets lined with clean parchment paper. Fry the remaining meatballs.
Step 4
• Place the baking sheets of meatballs in the freezer, uncovered, until set and firm, for 30-45 minutes. Then simply divide the meatballs into 5-7 freezer bags (about 25 per bag) and freeze immediately. They'll be on hand anytime.
  Exit: 125 meatballs

Votes: 2