Freezer Friendly Sweet and Sour Meatballs

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!


Crispy Buffalo Wings

Every Thursday at our house we have pizza and wings.  Sometimes we mix it up and do sweet Asian wings or garlic parmesan wings, but 90% of the time it is these classic buffalo wings.  They require very little hands-on time and come out just as crispy as anything deep fried, even though they are baked.  I love my deep fryer and hate healthy food but have found no reason to switch to frying wings because the oven method is easy and good.

I see a lot of wing recipes that talk about cutting the wings and discarding the tips but I get mine at Costco in a 10 lb. bag of frozen wings.  There is nothing to cut up or discard. You can grab however many you need out of the bag and defrost them in a bowl of cool water.

Sometimes I set some aside without the sauce to be dipped by the kids in barbecue sauce or ketchup (gross).

You will need:

-20 wings

-2 cups all purpose flour

-2 teaspoons seasoned salt

-1 teaspoon finely ground pepper

-1/2 cup Frank’s or Texas Pete hot sauce

-1/2 cup (one stick) of salted butter

-1 tablespoon Worcestershire sauce


  1.  In a large ziplock bag, mix the flour, seasoned salt, and pepper together
  2. Place the wings inside.  They should not be wet, but there is no need to obsessively pat them dry.
  3. Shake until the wings are well coated, them put them back in the fridge for at least an hour, up to 24 hours.
  4. Preheat the oven to 425 degrees, if you have a convection setting this is a good occasion for it as it really crisps them.
  5. Prepare a baking sheet by covering it in foil and generously spraying with a non stick spray.  Place the wings on it without them touching each other
  6. Bake for 20 minutes, then flip them individually.  Bake another 15-20 minutes.  They should look crispy.
  7. Towards the end of the baking time, prepare the buffalo sauce by melting the butter in a large saucepan and adding the hot sauce and Worcestershire sauce.  (Worcestershire is not being highlighted by spell check, is it possible I have spelled it right TWICE?)
  8. Toss the baked wings in the buffalo sauce, right in the sauce pan.
  9. Serve with blue cheese or ranch.