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Saturday, March 7, 2015

Sweet and Sour Meatballs by Amy

2 1/2 lbs. hamburger
5 eggs, beaten
1 1/4 cups milk (I used whole milk.)
1 1/4 cups grated Parmesan cheese
2 1/2 cups Italian breadcrumbs
6 crushed garlic cloves
2 small onions, finely diced
1 1/2 teaspoons pepper
3 teaspoons salt

1 can pineapple chunks {20 oz.}
1/3 cup water
3 tablespoons vinegar
2 tablespoons soy sauce
1/2 cup packed brown sugar
3 tablespoons cornstarch
1 large pepper (green, red, yellow or orange)

Assembly for Meatballs:
Preheat oven to 350. Mix all ingredients together. Roll into golf ball sized meatballs {makes about 30}. Bake for 30 minutes.
Let cool. Place in Ziploc freezer bags.

Assembly for Sweet and Sour Sauce:
Combine the water, vinegar, soy sauce, brown sugar and cornstarch in a bowl.  Pour mixture into a quart size Ziploc bag and freeze.

Serving Day:
Drain pineapple, save juice and set pineapple aside. Measure 1 cup of pineapple juice {add water to reach a cup if the can doesn’t yield enough} and pour into a large skillet. Add thawed sauce mixture. Stir until smooth. Cook over medium heat until sauce begins to thicken. Add the pineapple, meatballs and green pepper. Reduce heat and simmer, uncovered, for 20 minutes or until meatballs are hot. Serve with rice.  I use long grain rice.  I put 2 cups of rice and 4 cups of water in a pan and bring to a boil.  Cover, put lid on pan, reduce heat to LOW, cook for 20 minutes.


  1. These were very good! The recipe made plenty! There is definitely a better taste and texture to homemade meatballs. Thanks for making them!

  2. This meal was delicious...loved by all! Thanks for making homemade meatballs!