Sweet & Sour Meatballs Preparation

Tender pork meatballs served with a sweet and tangy sauce— perfect for serving over rice or cauliflower rice for an extra serving of veggies.

Sweet & Sour Meatballs Preparation

Included Ingredients

Pork homestyle meatballs, red pepper, tamari sauce, sugar, vinegar, ketchup, pineapple, seasonings.

Groceries Needed

  • Rice of choice
  • Corn starch

Optional Additions

  • Garlic (salt, powder or fresh, for stronger flavor)
  • Salt and pepper, to taste

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

Cook: Follow the cooking instructions below.

Serve: Serve over rice.

Low Carb Serving Option:

Serve over riced cauliflower with roasted veggies of choice.

Small

Meals feed 2-3

Stovetop

Cook from frozen in a medium saucepan over medium heat. Break up as it thaws and cooks. Cover and cook over medium low heat for 20 minutes or until cooked through, to an internal temperature of 165° F.

Oven

Can cook from frozen. Place in an ovenproof baking dish, cover and bake at 350° F for 1 hour or until cooked through, to an internal temperature of 165° F.

Pressure Cooker

Cook on manual for 10 minutes or to an internal temperature of 165° F. When done, use a quick pressure release and remove meatballs from the pot. Switch pressure cooker to sauté setting. Mix ½ Tbsp cornstarch with ½ Tbsp water. Add to sauce and stir until thick. Add meatballs back to the pressure cooker before serving. *May add up to 1/4 cup of liquid before cooking to bring up to pressure.

Slow Cooker

Using a 1.5-2 quart slow cooker, cook on low 3-4 hours or to an internal temperature of 165° F. Remove meatballs from the slow cooker when done. Warm sauce in separate saucepan on medium heat. Mix ½ Tbsp cornstarch with ½ Tbsp water. Add to sauce and stir until thick. Add meatballs and sauce back to the slow cooker before serving.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Garlic | ¼ tsp

Salt and pepper to taste

Medium

Meals feed 4-6

Slow Cooker

Cook on low 3-4 hours, or to an internal temperature of 165° F. Remove meatballs from the slow cooker when done. Warm sauce in separate saucepan on medium heat. Mix 1 Tbsp cornstarch with 1 Tbsp water. Add to sauce and stir until thick. Add meatballs and sauce back to the slow cooker before serving.

Pressure Cooker

Cook on manual for 15 minutes or to an internal temperature of 165° F (you may want to add ¼ cup of liquid before cooking to bring up to pressure). When done, use a quick pressure release and remove meatballs from the pot. Switch pressure cooker to sauté setting. Mix 1 Tbsp cornstarch with 1 Tbsp water. Add to sauce and stir until thick. Add meatballs back to the pressure cooker before serving.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Garlic | ½ tsp

Salt and pepper to taste

Nutrition Facts

Serving Size | 3 each
326 Calories | 19.1g Total Fat | 25.3g Carbs | 2.9g Fiber | 14.7g Protein | 19g Sugars | 6.5g Sat. Fat | 1412mg Sodium

Allergens: Gluten, Soy, Corn. Your meal package will identify if substitutions have been made.

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.