Amy Rosen’s take on this easy-to-make freezer-friendly comfort food.
You might have grown up with a meatball recipe that used grape jelly and a tomato-based chili sauce. Sometimes you’d see them on toothpicks at parties, or they might have been served on rice for a weeknight meal. This version uses fresh fruit and vegetables instead, but also a bit of ketchup because nostalgia rules ! And obviously, meatballs.Note: Depending on the sweetness of the vegetables and pineapple, you may want to add more sugar, vinegar, salt or chili flakes to the sauce.
Pulse the tomatoes, onion, carrot and ginger in a food processor until smooth. Add the pineapple and pulse until it’s still a bit chunky. Transfer the fruit and vegetable mixture to a large pot and add the chili flakes, olive oil, ketchup, vinegar, brown sugar, salt and pepper. Add the meatballs, cover the pot and bring the mixture to a boil.
Lower the heat and simmer, partially covered, until the meatballs are done and the sauce has cooked down, 2 hours, stirring every half hour or so. Serve with rice or crusty bread. The meatballs and sauce can be stored in an airtight container in the freezer for up to three months. When you’re ready to serve, defrost it overnight in the fridge, then reheat it in the microwave or on the stove.Amy Rosen is an award-winning journalist, TV presenter, and author of seven cookbooks. She's also the CEO of Rosen’s Cinnamon Buns. Follow her on X and Instagram .
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