Get dinner on the table in no time with this easy meatball dish made from freezer and pantry staples. Chock full of carrots, onions, and pineapple this meal strikes just the right balance of sweet and sour to please the whole family.
Ingredients
- 1 ¼ cups dice Onion
- 1 teaspoon mince Garlic, Cloves
- 1 tablespoon Olive Oil
- 1 ½ cups slice Carrot
- 1 ½ cups Reserved pineapple juice plus water
- 6 tablespoons Vinegar
- 6 tablespoons Brown Sugar
- 4 tablespoons Soy Sauce
- 2 tablespoons Cornstarch
- 18 ounces Meatballs, Frozen
- 2 ½ cups Chunks Pineapple, Canned
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
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?
- Divide meatballs and pineapple among indicated number of gallon bags.
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Make From Frozen Serving Day Directions
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.
- Thaw the meatballs in the microwave.
- In a skillet, saute the onion and garlic in a bit of oil.
- Add in the carrots and cook for a few minutes.
- Measure the pineapple juice. Combine with enough water to make indicated amount of reserved juice + water indicated.
- Stir in the vinegar, brown sugar, soy sauce and cornstarch
- Add sauce to the skillet and stir until thickened.
- Add the meatballs and pineapple.
- Simmer until the meatballs are hot and the carrots are tender-crisp.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- about 3 ounces Amount Per Serving
- Calories
- 395
- Total Fat
- 21g
- Saturated Fat
- 7g
- Trans Fat
- 0g
- Cholesterol
- 56mg
- Sodium
- 1109mg
- Total Carbohydrates
- 39g
- Fiber
- 2g
- Sugar
- 28g
- Protein
- 14g
- WW Freestyle
- 12