Gluten Free Dairy Free Sweet and Sour Meatballs - Dump and Go Dinner
4
Servings
10
Ingredients
20
Comments
Gluten Free Dairy Free Sweet & Sour Meatballs are a great dinner and can be served over rice or gluten free noodles. They are also perfect to take along to parties as an appetizer!
4
Servings
10
Ingredients
20
Comments
Ingredients
- 28 ounces Meatballs, Frozen, Gluten Free
- 15 ounces Pineapple Tidbits
- 1 ½ cups dice Bell Pepper, Green
- 1 ¼ cups chunk Onion
- ½ cups Ketchup
- ½ cups Vinegar
- 2 tablespoons Cornstarch
- 2 tablespoons Soy Sauce, Gluten Free
- ½ cups Brown Sugar
- 1 ½ cups drain and chop Sliced Water Chestnuts, Canned
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Combine all ingredients and divide among indicated number of freezer bags.
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Make From Frozen Serving Day Directions
Slow Cooker
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Place meatballs in slow cooker.
- Combine remaining ingredients in a bowl and pour over meatballs.
- Cover and cook on low for 6-8 hours.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 2 cups Amount Per Serving
- Calories
- 795
- Total Fat
- 44g
- Saturated Fat
- 15g
- Trans Fat
- 1g
- Cholesterol
- 131mg
- Sodium
- 1999mg
- Total Carbohydrates
- 74g
- Fiber
- 3g
- Sugar
- 53g
- Protein
- 31g
- WW Freestyle
- 28
20 Comments
Join the discussionExcellent! Tip: If you kids are still struggling with “real” food, when you make meatballs, pulverize the veggies in the food processor or a blender with water/strain after to hide the texture. THEN pulse the ground meat a few times too to make the texture more processed feeling. Kinda weird, but if you are trying to make the transition from processed food to real food, so kids… mine included made the switch easier when they only had to deal with a tast difference not both taste and texture. LOVE these recipes for freezing! 🙂
Just an FYI regarding making GF meatballs. I have used oats that I have pulverized in the food processer in place of GF Breadcrumbs (which are SO expensive). IT give a nice texture and moisture to the meatballs.
GREAT idea Missy, thanks for sharing.
Pretty sure that oats contain gluten?? Coming from a gluten and dairy free person 🙂
This site is amazing by the way…:-D
Cross contamination is a problem with oats. So, yes, when we prepare a recipe with oats we always do recommend using certified gluten free oats. It is always my policy to check all labels, as manufacturers often make changes. Glad to hear you are enjoying the site!
I made a gluten-full version of this last night. Used a bag of frozen stir fry veggies instead of an onion and green pepper, so I could include more veggies without actually making a side dish. This was pretty sweet for my family, but is a total winner. I’ll make it again with more ‘sour’.
If I’m using your recipe to make my own meatballs, should I cook them first and then freeze them so they are already cooked when they go in the crockpot?
Yes, I would cook and freeze them first. If you don’t want to freeze them first, I would just lessen your cooking time so they don’t get overcooked. Enjoy!
I am making this recipe. But i didnt cook ( freeze ) my home made meat balls will it be ok
Tabitha, you can definitely do this, but you will end up with more of a meaty, chunky sauce than meatballs.
Can you put chicken with it? X
Yes you could substitute chicken for the meatballs if you’d like!
I used this recipe. But i didnt cook my home made meat balls do u think it will work out ??
Tabi, you can definitely do this, but you will end up with more of a meaty, chunky sauce than meatballs.
Is it normal to not have much liquid it seems like it won’t make much sauce? I also was planning on adding my cornstarch mixed with some water about half hour before serving… thoughts?
You should keep the liquid from the pineapple tidbits, which will give you some liquid. Plus the ketchup and vinegar. But juices from the meat and vegetables will be released as they cook also, which will add to the overall liquid content. With the recipe, you don’t actually need to wait until the end to add the cornstarch. You will get the best results adding all the ingredients at the same time.
I’m new to the freezer/crockpot meals so this may be a dumb question but does this need to be thawed before putting in crockpot?
Not a dumb question! If you are adding meat to a crockpot the meat should ALWAYS be thawed before cooking.
Why if you’re going to cook it for 6-8 hours?
Because over the 6-8 hours, portions of the frozen food will be held in the temperature danger zone for too long, which can allow pathogens that cause food-borne illness to survive and result in food poisoning.