A twist on a favorite standby

I love Pinterest.  For me, it’s the best way to get out of a meal rut.  I just like seeing all those photos of people’s creativity.  And then, I try to figure out how to make it work for me!  Pinterest inspired this recipe, of course, but you know… I changed the original… a LOT.

This recipe, I will be completely honest, is not a favorite of my children, but Matt and I love it. This is our new date night meal.  Yep.  We’re parent of two children under 3, meatballs and pineapple = dinner and a movie.  Personally, I am totally ok with it.

This meal is a perfect freezer meal.  I double bag the sauce to protect against leaks, and then bag the veggies and meatballs.  Finally, I typically add in a bag of rice, just so it’s all ready to go.  Freezer to table, this meal takes only as long as it takes to cook your rice!

Sweet and Sour Meatballs

  • 1 lb. ground beef
  • 1 egg
  • 1/4 cup whole wheat flour
  • salt and pepper
  • 2 cups chopped peppers and onions
  • 1 1/2 c. chicken broth
  • 1/4 c. cornstarch
  • 1/2 cup ketchup
  • 4 tsp. soy sauce
  • 6 Tbsp. rice wine vinegar
  • 1/2 c. sugar
  • 1 tsp. salt
  • 2 tsp. sesame oil
  • 1 cup brown rice
Using the ground beef, egg, whole wheat flour and seasonings, make meatballs.  Fry them in a saute pan until they are browned.  Drain them on a paper towel. (Cool them if you are planning to freeze, before you put them in a Ziploc bag.)  Cook the rice.  Saute the onions and peppers for 5 minutes.  Then, mix together all the sauce ingredients (chicken broth through sesame oil) and pour into the pan with the peppers.  Cook until the sauce is thick.  Add the meatballs and thoroughly coat with the sauce.  Serve the meatballs and sauce over the cooked rice.

4 Replies to “A twist on a favorite standby”

    1. Meatballs are awesome… I have a turkey meatball dish coming up next week. Both kids gladly scarf them down, so I have them at least once a week!

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