*This is Jen's original recipe with a few adjustments to assembly and serving instructions.
36 - 1 oz. frozen homestyle meatballs (I used Deluxe Meatballs from GFS.)
can of pineapple chucks and juice
1 jar of Kikoman’s Teriyaki Baste and
Glaze (Kroger brand works too.)
2 cups of frozen 3 pepper and onion blend
bag of rice
Pour pineapple chunks
and juice, teriyaki glaze, frozen vegetables and frozen meatballs into a gallon size Ziploc freezer bag.
Option 1: Cook from thawed:
Thaw completely. Pour meatball mixture into a 9x13 baking dish. Bake
covered at 350 for 30-45 mins. Serve over the cooked rice.
Option 2: Cook from frozen:
Pour frozen meatball mixture into slow cooker. Cook on low for 7 to 8 hours, or on high setting for 4 to 5 hours, until done.
Serve both options over prepared rice.
Serving Day ~ Rice:
Stove Top Directions:
Add rice and 3 1/3c. water in a saucepan. Add butter and salt if desired (I use 1 tablespoon butter and 3/4 tsp. salt). Stir and bring to a boil. Lower heat to simmer. Cover and simmer for 20 minutes or until all water is absorbed. Remove from heat and let stand covered for 5 minutes.
Add rice and 3 1/3 c. water to microwave safe container. Add butter and salt if desired (I use
1 tablespoon butter and 3/4 tsp. salt). Stir and cover. Cook on Meduim (50%) power for 20-25 minutes. Remove from microwave and let stand covered for 5 minutes.