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1. Preheat the oven oven to 500.
2. Using your handle, thoroughly combine beef, breadcrumbs, milk,
eggs, onion, garlic, salt, and pepper in a large bowl. Shape into 1 to
1 1/2 inch meatballs, place finished pieces close together on lightly
greased broiler pans or rimmed backing sheets. Bake for 15
minutes. Cool meatballs.
3. While the meatballs are baking and cooling, mix the brown sugar
and cornstarch in a large stockpot. Add pineapple juice, soy sauce,
and vinegar; stir. Cook over medium heat, stirring occasionally,
until sauce thickens, about 20 minutes. Cool sauce.
4. Divide cooled meatballs and sauce evenly among the freezer
bags. Divide drained pineapple tidbits evenly among the bags of
meatballs and sauce.
5. Seal and freeze.
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To cook one entree
Completely thaw one entree in the refrigerator. Prepare in the oven
or in a crockpot.
OVEN- Preheat the oven to 350. Put meatballs and sauce in an
ungreased baking dish and bake, uncovered, for 30 minutes, or
until meatballs are heated.
SLOW COOKER- Put meatballs and sauce in a slow cooker. Cook on
low for 2 to 5 hours.
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