Caribbean Meatballs with Rice and Peas

As promised here is the next freezer bag using the meatballs from earlier today. I have a ton of these recipes and will continue to post variations through out the weekend. There is just something about a good meatball that makes me think comfort. But meatballs are so much more than just spaghetti and red sauce, although that is good. Every culture has their version of meatballs. 

Here is my version of Caribbean meatballs. Is sweet and spicy and goes perfectly with rice and peas. I’m posting the recipe for rice and peas underneath, however do not freeze the rice. Rice, in general  does not freeze well. Rice tends to become freezer burned and if you do try to reheat it, It will be mushy. You could also serve this meal with any rice.

Caribbean Meatball Slow Cooker Bag

12 Meatballs http://frozendinnerdiva.blogspot.com/2012/10/meatballs.html

3 Tbsp. Jerk Sauce

1 c. beef broth

1/4 c. coconut rum

1 Tbsp. honey

1/2 tsp. dried thyme

1 tsp. Worcestershire Sauce

1 8 oz can pineapple chunks in juice

1 stalk of scallion chopped (green and white)

Get a large Ziploc bag and write the following on it. Pour the contents into the slow-cooker and heat on low for 4-6 hours or on high for 1-3 hours. Combine the jerk sauce, beef broth, rum, honey, thyme and juice from pineapples. Whisk together. Put the meatballs, pineapple chunks, scallions and sauce in the bag. Zip the bag 3/4 of the way and squeeze the air out. Seal the rest of the way and then squish around to make sure the meat balls get completely coated with the sauce. Lay flat to freeze. When ready to use, remove from the freezer the night before and thaw in the refrigerator overnight. Place in the slow-cooker for 4-6 hours on low.

Rice and Peas

1 Tbsp. oil

1 small onion, chopped

1 clove garlic, chopped

2 c. of long grained white rice

1 13 oz. can coconut milk + enough water to make 4 cups of liquid

1 15 oz. can red kidney beans drained and rinsed

1/4 tsp. dried thyme

1 tsp. salt

1/2 tsp. pepper

1 scotch bonnet pepper (whole, stem and all do not chop up)

Heat the oil in a large sauce pot. Add the onion and garlic and sautée until golden brown. Add in the rice and toast for 1 minute. Pour the liquids, beans, thyme, salt and pepper; bring to a boil. Add rice and stir for a minute. Reduce heat to Medium-Low. Place whole scotch bonnet pepper on top of liquid and cover tightly for 30 minutes or until rice is cooked. Remove scotch bonnet pepper before serving. Do not attempt to freeze