Are you tired of the same old stir-fry? I’ve got a new recipe that we’re doing in our freezer cooking classes. It’s freezer friendly cooked or uncooked. It’s fantastic served over a bed of brown rice with stir-fry vegetables like hibachi zucchini. How about fresh pineapple slices on the side? Is your mouth watering, yet?
We serve ours over a bed of whole grain spaghetti, which is also freezer friendly. I throw two doezen frozen meatballs in the sauce with a 1/4 cup water in my crock pot set on low for three hours. Within minutes, we’re eating roasted broccoli with Asian meatballs over noodles. Yum.
Adapted from gimmesomeoven
Ingredients
- Meatball Ingredients:
- 2 lbs. 93% lean ground beef or turkey
- 2 tsp. sesame oil
- 1 cup breadcrumbs
- 1/2 tsp. ground ginger
- 2 eggs
- 3 tsp. minced garlic
- 1/2 cup thinly-sliced green onions
- Asian Sauce Ingredients:
- 2/3 cup hoisin sauce
- 1/4 cup rice vinegar
- 2 garlic cloves, minced
- 2 Tbsp. soy sauce
- 1 tsp. sesame oil
- 1 tsp. ground ginger
Instructions
- Preheat oven to 400.
- Mix together meatball ingredients until well-combined. Shape into balls using a cookie scoop and place rimmed baking sheet.
- Bake for 20 minutes, or until meatballs are golden on the outside and no longer pink on the inside.
- Whisk together all of the sauce ingredients until well blended. Pour the sauce over the warmed meatballs and gently stir them until covered.
- Or place frozen meatballs, Asian sauce and 1/4 cup water in a crock pot on low up to three hours.
- Serve over a bed of brown rice, noodles and/or stir-fry vegetables.
- Freezer Instructions: Bake meatballs and freeze fully cooled in quart size bags; make sauce when meatballs are thawed. Or freeze cooked, cooled meatballs with sauce in quart size bags.
Garnish with extra green onions and/or toasted sesame seed. Kiddos love everything served with toothpicks. Enjoy as an appetizer or main entree if desired.
