Freezer Friendly Sweet and Sour Meatballs

freezerfriendlysweetandsourmeatballs
sweet and sour meatballs

Looking for a recipe that can be made ahead for a party and will be just as delicious as the moment you made it? These freezer friendly sweet and sour meatballs will sit happily in the freezer for up to a month with no loss of flavor or texture. It is so convenient to take them stored for unexpected company or busy days.

I think you will really enjoy this recipe!

FREEZER FRIENDLY SWEET AND SOUR MEATBAL

Ingredients for the Meatballs

  • 4 pieces of soft white bread (hot dog or burger buns work well too)
  • 1/2 cup whole milk
  • 2 egg yolk
  • 3 lbs of meatloaf mix, or 1 lb of each pork, veal, and ground beef
  • 1/4 cup minced fresh parsley, or 1 T. dried parsley
  • 1 large garlic clove, pressed
  • 1 teaspoon salt
  • 2 teaspoons pepper

Ingredients for the Sauce

  • 2 tablespoons vegetable oil
  • 1 small onion, finely chopped
  • 2 15 oz cans of smooth tomato sauce
  • 1 18 oz jar of apricot preserves
  • 1/3 cup light brown sugar
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon of crushed red pepper
  • Preheat oven

Directions for the Meatballs

  1. Preheat oven to 425 convection bake, or 450 regular. You will be using two racks.
  2. Tear bread into small pieces and place in large bowl. Pour milk and egg yolks over the bread, and allow it to sit for 5 minutes. Then mash into a smooth paste using a fork.
  3. Add the parsley, salt, pepper, crushed pepper, and pressed garlic clove, and stir to combine
  4. Using your hands, add in the meatloaf mix until fully combined with the other ingredients.
  5. Shape the mixture into tablespoon sized balls, using either a tablespoon or a cookie scoop.
  6. Bake in preheated oven for 15 minutes.

Directions for the Sauce:

  1. Heat vegetable over medium low heat, then add finely diced onion. Allow it to soften but not brown, at least 5 minutes.
  2. Add remaining sauce ingredients and stir well over the heat until the preserve dissolve and are blended with the other ingredients.
  3. Allow the sauce to come to a boil, then reduce heat to low and allow to simmer.
  4. The sauce will thicken in 15-20 minutes

To Serve Right Away:

Even though these are “freezer” sweet and sour meatballs, you can obviously serve them right after preparing.

They don’t need to simmer any more in the sauce, they should be fully cooked in the oven. Simply mix them gently with the sauce and serve.

Freezing Instructions

Allow the meatballs and sauce to come to room temperature.

The meatballs should be flash frozen on a clean cookie sheet for 12-24 hours, then repackaged in a freezer bag or be vacuum sealed

In a freezer bag, they will last about a month. Vacuum sealing will allow you to make them six months ahead.

The sauce can go in any lidded container. Label it, as it looks just like any tomato sauce product in the container.

To Reheat

Reheat frozen sauce in a large saucepan. You may need to microwave it a minute or two to be able to pop it out of the container

Once the frozen sweet and sour sauce has been heated through in the saucepan, add the frozen meatballs and allow them to heat through in the sauce, about 15 minutes.

Serving Ideas

These freezer friendly sweet and sour meatballs are good with other appetizers at a get together. I also serve them as our main course for dinner with white rice, fresh fruit, and stir fried green beans.

Helpful Tools

Here is a printable version:

FREEZER FRIENDLY SWEET AND SOUR MEATBALLS

Author Katie from Heart’s Content Farm

Ingredients

ngredients for the Meatballs

  • 4 pieces of soft white bread hot dog buns work well too
  • 1/2 cup whole milk
  • 2 egg yolk
  • 3 lbs of meatloaf mix or 1 lb of each pork, veal, and ground beef
  • 1/4 cup minced fresh parsley or 1 T. dried parsley
  • 1 large garlic clove pressed
  • 1 teaspoon salt
  • 2 teaspoons pepper

Ingredients for the Sauce

  • 2 tablespoons vegetable oil
  • 1 small onion finely chopped
  • 2 15 oz cans of smooth tomato sauce
  • 1 18 oz jar of apricot preserves
  • 1/3 cup light brown sugar
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon of crushed red pepper

Instructions

Directions for the Meatballs

  • Preheat oven to 425 convection bake, or 450 regular. You will be using two racks.
  • Tear bread into small pieces and place in large bowl. Pour milk and egg yolks over the bread, and allow it to sit for 5 minutes. Then mash into a smooth paste using a fork.
  • Add the parsley, salt, pepper, crushed pepper, and pressed garlic clove, and stir to combine
  • Using your hands, add in the meatloaf mix until fully combined with the other ingredients.
  • Shape the mixture into tablespoon sized balls, using either a tablespoon or a cookie scoop.
  • Bake in preheated oven for 15 minutes.

Directions for the Sauce:

  • Heat vegetable over medium low heat, then add finely diced onion. Allow it to soften but not brown, at least 5 minutes.
  • Add remaining sauce ingredients and stir well over the heat until the preserve dissolve and are blended with the other ingredients.
  • Allow the sauce to come to a boil, then reduce heat to low and allow to simmer.
  • The sauce will thicken in 15-20 minutes

To Serve Right Away:

  • Even though these are “freezer” sweet and sour meatballs, you can obviously serve them right after preparing.
  • They don’t need to simmer any more in the sauce, they should be fully cooked in the oven. Simply mix them gently with the sauce and serve.
  • Freezing Instructions
  • Allow the meatballs and sauce to come to room temperature.
  • The meatballs should be flash frozen on a clean cookie sheet for 12-24 hours, then repackaged in a freezer bag or be vacuum sealed
  • In a freezer bag, they will last about a month. Vacuum sealing will allow you to make them six months ahead.
  • The sauce can go in any lidded container. Label it, as it looks just like any tomato sauce product in the container.

To Reheat

  • Reheat frozen sauce in a large saucepan. You may need to microwave it a minute or two to be able to pop it out of the container
  • Once the frozen sweet and sour sauce has been heated through in the saucepan, add the frozen meatballs and allow them to heat through in the sauce, about 15 minutes.

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4 thoughts on “Freezer Friendly Sweet and Sour Meatballs

  1. Pingback: Freezer Friendly Sweet and Sour Meatballs — Heart’s Content | My Meals are on Wheels

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