Asian Inspired Sweet and Sour Meatball Freezer Bag

Finally, after blogger was not letting me post and then my poor baby, who was teething so bad he wouldn't take naps for the last two days, I get 15 minutes to post and continue our meatball around the world journey. I came up with this Asian Inspired Sweet and Sour Meatball recipe to make Asian cooking not so far out of reach. You don't need any special equipment or food that you don't have in your pantry or can’t find in your local grocery store.  

This is just a little something different. It is sweet from the pineapple juice and honey, and sour from the vinegar and ketchup. This sauce also works great with chicken tenders, or breasts cut up into chunks. This dish is served great with rice. I prefer brown rice, but really any will do. 

You may notice that scallions have been in practically every recipe the last few days. It’s because the scallion was the crop of the year. Seriously I have received at least 1 bunch of scallions a week since last May. The weather has been so perfect for them that I have had to find as many ways to use them as I can. If you don’t like scallions, or it’s not the season feel free to omit the. 

Asian Inspired Sweet and Sour Meatballs

2 dozen meatballs

1 8 oz. can of pineapple chunks in juice

1 large carrot cut into 1 inch chunks

1 red pepper cut into 1 inch chunks

1 8 oz. can of water chestnuts drained and cut in half

2 stalks scallion thinly sliced

1 cup beef broth

1 cup honey

1/2 cup apple cider vinegar

1/2 cup ketchup

3 Tbsp. soy sauce

1 tsp. ground ginger

1 tsp. Salt 

1 tsp. Pepper

2 Tbsp. corn starch 

1/4 cup cold what

Get a large Ziploc bag and write on it: Pour contents of the bag into the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours. Mix together 2 Tbsp. corn starch and 1/4 cup of water and add into the slow-cooker. Gently mix and cook on low for an additional 30 minutes.  Now in the bag, place the meatballs, the pineapple chunks (reserve the juice), carrot, peppers, water chestnuts and scallion. In a separate bowl whisk together beef broth, honey, apple cider vinegar, ketchup, soy sauce, and juice from the pineapple, salt, pepper and ground ginger. Once well combined, pour over the meat and vegetables Seal the bag, squeezing out all the air before fully sealing. Lay the bag flat to freeze. When ready to use take out the night before and thaw in the refrigerator. Follow the instructions on the bag.