These meatballs are super versatile and you will surely see them back before the end of this challenge. I made about 1/3 of this recipe, but I’m giving the whole recipe because they were so good that next time I will buy the 5 lb discount package of meat and make the whole thing since you freeze them and can pull them out to make a quick dinner. I suggest starting by making the meatballs on the weekend. Do this when you have time and a clean freezer because you will need a good amount of time and space for all this.
Mix together 5 lbs of ground beef, 1 1/2 C plain bread crumbs (I used Italian bread crumbs because I had them and it still was really good), 1 tsp salt, 1 tsp pepper, 4 large eggs, 2 heaping tbsp. grainy mustard, 1/2 C whole milk, 1/4 C heavy cream, 1/4 C chopped parsley, and 1/2 tsp red pepper flakes. Using your hands, mix it really well till everything is combined thoroughly. Scoop out 1 tbsp. portions of the meat mixture and roll them into neat bowls (a large cookie scoop would work well for this step). Place them on a parchment lined rimmed baking sheet. As you fill it up, put it in the freezer, and continue onto the next one. It will probably take about 3 sheets. Make sure they are in the freezer for about 10 minutes to firm them up before frying them. In a large skillet, heat 1/4 C olive oil over medium-high heat. Working in batches, add some meatballs to the skillet and cook them on all sides till they have nice color on the surface and are cooked through (about 5-6 minutes). Drain the meatballs on a paper towels (I did mine on a baking sheet). Continue browning the rest of them in batches and moving them off to be drained as you go. Once done, move the drained meatballs to a clean parchment lined baking sheet. Place back in the freezer for 30-45 minutes (or for a whole hockey game if you are me). Pop these into 5-7 separate freezer bags (about 25/bag). Then back into the freezer to be ready when you are.
When you are ready to make the Sweet & Sour sauce, start by rinsing your rice thoroughly and adding it to the rice cooker. Then start on your sauce. In a large skillet (which has a lid), combine 2 C pineapple juice, 1/2 C brown sugar, 1/2 C rice vinegar, 1/4 C ketchup, and 1 tbsp. low-sodium soy sauce. Stir to combine and bring to a gentle boil over medium-high heat. While that is heating, whisk 1 tbsp. corn starch with 1/4 C pineapple juice till smooth. Add that to the sauce and whisk to combine. Add about 25 frozen meatballs (or 1 bag). Then add 1 tbsp. sriracha sauce and toss to combine. Cover the skillet and cook for 8-10 minutes till the sauce has thickened and the meatballs are heated through. While that is cooking, slice up 1 bunch of green onions. Once done simmering, add 1 C pineapple chunks and 2 tbsp. green onions. Stir to combine and let simmer till the rice is done.
Serve the rice as a bed, topped with the meatballs and sauce, then garnished with fresh green onions. Note this also reheats well if you want to take leftovers for lunch. Enjoy!