I got this recipe from my friend Angela several years ago. I tried this at her house and knew my family would love it! She also has a great recipe blog you can check out at: http://banangelasplit.blogspot.com/. She has a really yummy fruit bruschetta recipe on there as well...so check that out too.
My kiddos love all recipes that involve meatballs. I have to admit that I use frozen meatballs most of the time but I decided to follow the whole recipe and make these from scratch. It took a little extra time but they are seasoned with ginger which goes great with the sauce. The sweet sauce and pineapple was a big hit with my family too! These were easy to make and were eaten quickly! Enjoy!
Update: I've also added an adapted recipe below for a freezer meal option. At the freezer meal workshop we used store bought frozen meatballs but making and baking the meatball recipe below and then freezing them along with the sauce will work as well! Good luck!
1 ½ lbs. ground beef½ cup chopped onion
2/3 cup cracker crumbs (I used saltines)
1 tsp. salt
1/2 tsp. ground ginger
¼ cup milk
Sauce:2 T. cornstarch
½ cup brown sugar
1 can pineapple chunks (reserve juice)
1/3 cup apple cider vinegar
1 T. soy sauce
1 green pepper, chopped
In a large bowl combine all meatball ingredients. Form into meatballs (about 1 T. of mixture per meatball). Place meatballs in a large baking pan and bake at 350 degrees for 25 min. or until done. Drain meatballs and keep warm.
Meanwhile, in a large skillet, mix together cornstarch, brown sugar, pineapple juice, vinegar, and soy sauce. Heat to boiling. Reduce heat to a simmer and cook until sauce begins to thicken. Add bell pepper and cook until slightly tender. When ready to serve add meatballs and pineapple and heat through. Serve over rice.
Freezer Meal Prep Instructions:
Place frozen meatballs and diced bell pepper in the bottom of a gallon sized freezer bag. Drain pineapple (reserving juice for later) and add pineapple to bag also.
In a medium bowl combine pineapple juice, cornstarch, brown sugar, apple cider vinegar and soy sauce. Whisk until corn starch and brown sugar are completely incorporated. Pour sauce over meatballs and toss to coat evenly. Seal, label bag and freeze.
Freezer Meal Cooking Instructions:
Place meatballs in a large crockpot and cook on low for 5-6 hours or until meatballs are heated through and sauce has thickened. Serve over cooked rice if desired!