Polynesian Meatballs

This is my BIL André's favorite thing that I cook, so we have it at least twice a month. I pre-make meatballs by the hundreds, cool, then vacuum seal in 1-meal portions to keep in the freezer. There's an endless variety of meatball meals you can make, and this makes it quick and easy. Tried the ready-made frozen meatballs from the grocery once and didn't like their grainy texture or flavor. Homemade is the way to go!
Polynesian Meatballs
This is my BIL André's favorite thing that I cook, so we have it at least twice a month. I pre-make meatballs by the hundreds, cool, then vacuum seal in 1-meal portions to keep in the freezer. There's an endless variety of meatball meals you can make, and this makes it quick and easy. Tried the ready-made frozen meatballs from the grocery once and didn't like their grainy texture or flavor. Homemade is the way to go!
Cooking Instructions
- 1
NOTES: *For the pineapple juice, use the juice drained from the tidbits plus canned pineapple juice. If you mix up your sauce and slice your green onion ahead of time, and use your own pre-cooked meatballs, this meal comes together quickly. Try my Toddler Meatballs recipe!
- 2
Mix together sauce ingredients. Bring to a bubble over medium-high heat, stirring. Stir in meatballs, cover, reduce heat to medium-low, and simmer for 6 minutes to warm meatballs through.
- 3
Stir in water chestnuts and pineapple. Simmer 10 minutes.
- 4
When ready to serve, turn off heat and stir in green onions. Serve over jasmine rice.
- 5
ENJOY!
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