Sweet & Sour Meatballs

NOTE: This recipe from Fix, Freeze, Feast is meant to be frozen, and makes 6 entrees.

6 lbs lean ground beef
3 cups dry bread crumbs
2/3 cup milk
4 eggs, lightly beaten
1/4 cup minced onion
2 T minced garlic
1 T salt
2 tsp black pepper

Sauce:
2 cups packed brown sugar
1/2 cup cornstarch
1 (106 lb) can pineapple tidbits, drained, juice reserved
1/2 cup soy sauce
2 1/2 cups red wine vinegar

Preheat oven to 500. Thoroughly combine beef, breadcrumbs, milk, eggs, onion, garlic, salt and pepper in a large bowl. Shape into 1 - to- 1 1/2 inch meatballs, placing finished pieces close together on a lightly greased baking sheets. Bake for 15 minutes. Cool meatballs.

While 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.

Divide cooled meatballs and sauce between 6 1-gallon freezer bags. Divide drained pinapple tidbits evenly among the bags of meatballs and sauce. Seal and freeze.

To prepare, thaw one entree in refrigerator. Preheat oven to 350 degrees. Put meatballs and sauce in an ungreased baking dish and bake, uncovered, for 30 minutes, or until meatballs are heated through. To prepare in slow cooker, put meatballs and sauce in slow cooker. Cook on low for 2 - 5 hours, or until meatballs are heated through.