Sweet and Sour Pineapple Meatballs (Freezer Meal)

This recipe is from Put a Lyd On It and it was yummy! I liked the flavor of the meatballs a lot. The whole thing froze really well. How I love finding new freezer meals! I'll probably be posting another sweet and sour meatballs recipe sometime soon. I'm getting ready to make a huge batch for my freezer meal swap and I'm trying out a couple different ones to see which one I want to make in bulk.

Sweet and Sour Pineapple Meatballs (Freezer Meal)

Meatballs:
1 lb ground beef
1/2 lb sausage
1 tablespoon soy sauce
1 clove garlic, minced
2/3 cup quick oats
1, 8 oz can crushed pineapple (drained, reserve juice)
1/2 teaspoon ground ginger
1 egg
1/3 cup milk
1 teaspoon salt

Sweet and Sour Sauce:
1/2 cup brown sugar
1/2 teaspoon salt
1 teaspoon beef bouillon granules
3 tablespoons cornstarch
2 1/4 cups cold water
about 1/3 cup pineapple juice (juice from crushed pineapple)
1 tablespoon soy sauce
3 tablespoon vinegar

Directions for making right away
Combine meatball ingredients in a mixing bowl. Form mixture into balls. Place in a non-stick sprayed 9x13 baking pan and bake at 350 for 20-25 minutes.

While meatballs are baking combine sweet and sour sauce ingredients, whisking well, in a saucepan and heat to boiling. Sauce will thicken. When meatballs are done baking, pour sweet and sour sauce over them and bake an additional 5 minutes. Serve over rice.

Freezer Meal Directions
Freezing Meatballs:
Combine all of the meatball ingredients in a mixing bowl. Form mixture into balls (I use a medium cookie scoop to make them all the same size). Place on a non-stick sprayed cookie sheet. Bake at 350 for 20 minutes. Remove meatballs from cookie sheet and put on a clean non-stick sprayed cookie sheet and freeze until meatballs are frozen solid. Package meatballs in a gallon size ziplock, squeezing out as much air as possible. Freeze.

Freezing Sweet and Sour Sauce:
Mix together brown sugar, salt, beef bouillon, and cornstarch. Whisk in the rest of the ingredients until well blended. Pour into a 3 1/2 cup tupperware container (I used a ziplock plastic storage container). Freeze.

Heating Instructions:
Thaw sweet and sour sauce in fridge overnight. When ready to bake, put frozen meatballs into a 9x13 baking dish and bake at 375 for 25 minutes. Mix sweet and sour sauce in container with a fork to blend everything well, then pour into a saucepan and heat to boiling stirring constantly - sauce will thicken. Pour sauce over meatballs and bake for an additional 5 minutes. Serve over rice.