Sweet and Sour Meatballs – Make Ahead Freezer Meal

This recipe was one of my favourites growing up and still is to this day. Now that I’m in school I have less time to prepare lunches all the time. We also only have 30 minutes for lunch. I love making meals ahead of time and freezing individual portions. They are so easy to just take out of the freezer the night before or day of and ready to warm up at school for a yummy lunch!

Here is how you make my delicious sweet and sour meatballs. I like to serve them with rice and/or quinoa. I tripled this recipe so I could feed  hungry 5 people and also make lunches for myself.

You will need for the meatballs:

1 pound extra lean ground beef

1/2 cup dry bread crumbs (I also use soda cracker crumbs or even panko)

1 1/2 tablespoons ground flax-seed (optional but it adds fiber and omega-3)

1/4 cup milk

2 tablespoons onion, finely chopped

1/2 Worcestershire sauce

1 egg

You will need for the sauce:

1/2 cup packed brown sugar

1 tablespoon cornstarch

1 can of pineapple chunks (with juice)

1/3 vinegar

1 1/5 tablespoons soy sauce (or soya)

First thing you’ll want to do is get a large bowl to mix up the meatball ingredients.

Add the dry ingredients.

Add the wet ingredients!

This is the fun part! Now mix that all up with your hands until well incorporated.

Now once that is all mixed you want to preheat your oven to 375°F and cover your cookie sheet in foil, give it a little spritz with non-stick spray as well. (This will help with clean-up later on).

Begin rolling into little balls! I do mine about golf ball sized or so.

Rolling,rolling, rolling… You’ll begin to have something like this: (Keep in mind I made a triple batch so I have a ton of meatballs haha)

Now pop those suckers into the oven and cook them for about 25-30 minutes. I will cut one of the middle ones in half to make sure they’re done. While those are cooking you can get started on the sauce! =D

Into a saucepan or deep non-stick frying pan add all the ingredients.

Sneak a couple of pieces of pineapple. 😀

Cook it over mid-high to get it cooking then reduce a bit to it doesn’t bubble over or burn. You want to stir this frequently. When you first start it cooking it will be cloudy and watery in consistency. You will know it’s ready when it’s starts to thicken and become glossy and more caramel-y looking see the next two photos:

Not done:


Now once the meatballs and sauce are done I like to add them to a slow cooker or large oven safe dish. (oven at 200) And let them sit together for about 30 mins. Mmmm smelling and looking so good.

At this time I will cook my rice and quinoa. Almost time to eat! 😀

If you’re going to be making individual lunches out of these, get your containers ready.

Once the rice and/or quinoa is done it’s time to eat! YUMMY! I also like to add some chia seeds on top for some extra good-for-you stuff. ^^

I like to put a bit of rice in my dish and a bit of quinoa as well, about 50/50.

Now add some meatballs and sauce on top…

It only shows 5 in the photo but I got a whole other meal out of it after everyone had dished up. So not only did I make dinner for my family and myself, 5 people. I also now have 6 yummy lunches in the freezer ready to take to school or work!

I hope you enjoy this as much as I do, let me know if you try it! ❤


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